Log in

No account? Create an account



Adventures in the Kitchen and on the Road

Previous Entry Share Flag Next Entry

Hasselback Potatoes

Potatoes get a bad rap for being starchy carb-bombs that will ruin your diet. But... if they're not drowning in butter and sour cream or dripping hot oil from becoming greasy fries, I think they're fine for you. Then again, I'm an 'eat-everything-in-moderation' kind of person so I don't really know the official facts. I love potatoes and they don't go bad too quickly so I'm going to keep buying them. Here's a cute way to spruce up baked potatoes. The garlic slivers help fan out the little slices for an eye-catching presentation. Despite the name, there wasn't much hassle to making these.

small photo of hasselback potatoes

Hasselback Potatoes
Recipe adapted from Passover by Design -by Susie Fishbein

4 servings

4 small Idaho baking potatoes or Yukon Gold potatoes
4 cloves fresh garlic, sliced into thin slivers
coarse kosher salt
coarse black pepper
olive oil

  1. Preheat oven to 450F.

  2. Place a potato between two chopsticks (one on each side of the potato). Using a sharp knife, starting at one end and going to the other end, cut slits into the top of each potato 1/8 of an inch apart, being careful not to cut all the way to the bottom of the potatoes. (The chopsticks should prevent accidentally slicing all the way through.) Repeat with each potato. Place cut potatoes on a baking sheet.

  3. Place a garlic sliver into each slit. Sprinkle each potato with salt and pepper. Drizzle with olive oil.

  4. Bake 1 hour, baste with the pan oil, and then continue to bake for another 15 minutes, until potatoes are soft. I didn't end up with any pan oil so I added a little bit of butter after 50-60 minutes. Mine were done after an hour.

bigger photo of hasselback potatoes

Thread in picturing_food: http://community.livejournal.com/picturing_food/5275209.html

  • 1
We've always called them Accordian Potatoes. I love them because they are so much fun.

I like that title even more :)

Thanks for looking at them :)

are they named after that wretch on The View - Elizabeth?

According to AllRecipes, the dish is named after "Hasselbacken, the Stockholm restaurant where it was first served." Several other sites list this as well. It seems they've been around the 18th century, which is a bit surprising to me, personally. :)

AngelVixen :-)

What's been around since the 18th century? The dish or the restaurant? If it's the restaurant, that's some serious longevity!

Forgive me for not being not more clear. :) I was referring to the potato recipe (because from what I've found, it seems the recipe is largely unchanged, which amazes me, since people's tastes change frequently), but I dug some more, and found that the Scandic Hasselbacken and its restaurant are still standing and in business.

AngelVixen :-)

I haven't watched The View but I saw the same info AngelVixen found...seems to be a Swedish name.

I never get tired of potatoes :)

Def going to try this! Easy and yum :) thanks for posting

Great! I hope you enjoy them

I would love to do something like this with sweet potatoes (yams) for Thanksgiving dinner and drizzle them with brown sugar and cinnamon. Any one have any thoughts about this idea?

  • 1