HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today's $2.7 billion industry. The large size of Idaho potatoes - often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water - is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 1h15m
Yield 8 to 16 servings
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
- Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
- Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
- Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
- Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
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Robinson Ben
[email protected]These Hasselback potatoes were a hit at my last potluck! Everyone loved them.
Nayab Hussain
[email protected]Overall, I thought this recipe was good. The potatoes were crispy and flavorful, but I would have liked them to be a bit more garlicky.
Md.Alamgir Hossain
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out as crispy as I expected.
Caroline Ndaba
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and impressive side dish.
Tj Hatting
[email protected]These potatoes were a bit more work than I expected, but they were definitely worth it. They were so delicious.
Subas Toppo
[email protected]I loved the way these potatoes looked when they came out of the oven. They were so impressive.
Alkea Osmani
[email protected]These potatoes were easy to make and turned out great. I will definitely be making them again for my next party.
Anahita Bhooshan Anahita
[email protected]I'm not a big fan of potatoes, but I really enjoyed these Hasselback potatoes. They were crispy and flavorful.
Char Hollins
[email protected]I thought these potatoes were just okay. They weren't as flavorful as I expected.
AMShorts
[email protected]I was disappointed with this recipe. The potatoes were not crispy at all.
DeAd ToMe
[email protected]These potatoes were delicious! I especially loved the crispy edges. I will definitely be making them again.
Qamar Taji
[email protected]I found this recipe to be a bit bland. I would add more spices next time.
Unathi Cholo
[email protected]These potatoes were a bit dry for my taste. I think I would add more butter or oil next time.
Alfredo Roman
[email protected]I'm a big fan of Hasselback potatoes, and this recipe is one of the best I've tried. The garlic paprika oil is a great touch.
Jes√∫s Min
[email protected]I followed the recipe exactly and my potatoes turned out great. They were crispy on the outside and fluffy on the inside.
TIM LACY
[email protected]These Hasselback potatoes were a bit more work than I expected, but they were worth it. They were delicious and everyone at my dinner table loved them.
Birendra Mandal
[email protected]I loved the crispy edges and the fluffy interior of these potatoes. The garlic paprika oil was also a great addition.
Justin Billz
[email protected]These potatoes were easy to make and turned out perfectly. I will definitely be making them again.
Md Rasad Hossain
[email protected]I'm not usually a fan of potatoes, but these Hasselback potatoes changed my mind. They were so flavorful and addictive, I couldn't stop eating them.
Cricket Fans Official
[email protected]These Hasselback potatoes were a hit at my last dinner party! They turned out crispy on the outside and fluffy on the inside, and the garlic paprika oil added a delicious flavor.