Hasselback potatoes are a Swedish creation, named after the Stockholm restaurant - Restaurant Hasselbacken - that served them back in the 1700s. They are made from whole potatoes that are peeled and sliced, almost through, creating a lovely fan. The tops are dotted with butter, sprinkled with fine bread crumbs (and sometimes Parmesan), and baked, then broiled for added crispness.
When done properly they are creamy on the inside and beautifully crisp on the outside, making for a lovely presentation.
No more boring potatoes!
4 medium baking potatoes, peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Arrange potatoes, fan side up, in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.
Bake potatoes at 425° for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.
Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
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