HASSELBACK POTATOES (HASSELBACKSPOTATIS)
Posted for Zaar World Tour 2005. The chef, Helene Henderson, has updated this classic recipe by adding garlic, lemon and parsley. I changed this slightly to specify 1 tablespoon olive oil because she suggested simmering the garlic for 15-20 minutes in half a cup of oil and draining all except for 2 tablespoons. That would have mistakenly affected the calculation of the fat content. You could use 2 tablespoons, or just use 1 tablespoon. From The Swedish Table. I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Fahrenheit.
- Cut thin, cross-length slices three quarters of the way into each potato, and eighth of an inch apart (or as close as you can), being careful not to cut all the way through. Place in bowl of cold water to prevent discoloring. Set aside.
- To prepare the topping, in small saucepan heat 1/2 cup olive oil over low heat, add garlic, and simmer until garlic is soft, about 15-20 minutes. Drain and set aside 1 tablespoon of oil. Combine garlic, bread crumbs, lemon zest, parsley, butter and salt and pepper. (Reserving lemon juice for later.).
- Remove potatoes from water and pat dry with paper towels. In small baking dish, place potatoes cut side up. Divide bread-crumb mixture evenly over potatoes, and press gently into cuts using your fingertips.
- Bake until potatoes are soft and browned on top, about 45 minutes. If the topping starts to burn before potatoes are done, cover loosely with aluminum foil.
- While potatoes are baking prepare the vinaigrette by whisking 1 tablespoon of reserved oil into lemon juice and season with salt and pepper. Spoon a small amount of vinaigrette onto each potato.
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Mark Bauer
[email protected]I'm not a big fan of potatoes, but these Hasselback Potatoes were delicious. I would definitely make them again.
Blessed King
[email protected]These potatoes were easy to make and turned out great. I will definitely be making them again.
Ady Rumy
[email protected]I made these potatoes for my family and they loved them. They said they were the best potatoes they've ever had.
Jane Amanda
[email protected]These potatoes were a nice change from the usual mashed potatoes. I will definitely be making them again.
Regime Wittke
[email protected]I've tried other Hasselback potato recipes before, but this one is by far the best. The potatoes were perfectly cooked and the garlic butter was amazing.
Camden Mack
[email protected]These were a little more work than I expected, but they were worth it. They were so good!
Zainap Haefa
[email protected]So easy and delicious! I'll definitely be making these again.
Main Alia
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone loved them.
Samuel Fleming
[email protected]Loved these potatoes! They were crispy on the outside and fluffy on the inside. The garlic butter was the perfect touch.
Mpawenimana Spece
[email protected]These potatoes were easy to make and turned out perfectly. I will definitely be making them again.
Yaso
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The potatoes are so flavorful and the presentation is beautiful.
Mohammed Amr
[email protected]These Hasselback Potatoes were a hit at my dinner party! The crispy edges and fluffy interiors were perfect, and the garlic butter added a delicious flavor.