Make Not Your Everyday Potato
This Swedish side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. The Hasselback potato is clearly the most impressive potato to ever call itself a side dish. It's also like having all of your potato dreams come true at once. These potatoes have the crispy edges of your favorite french fries, but with middle as creamy as mashed potatoes, plus the added bonus of being, essentially, a wholesome baked potatoes in clever disguise. The Hasselback Potato could be as simple as seasoning with some salt and pepper to some really over the top ideas only limited by your imagination!
Hasselback Potatoes
Serves 6
Total time: 60 minutes
Ingredients
2 lbs of Russet or Charlotte potatoes, medium-sized
(1 potato per person)
flaky sea salt
1/4 cup of olive oil
grated Parmesan and chopped parsley or chives optional
Preparation
Preheat the oven to 400°F
Place a potato in the bowl of a wooden spoon. Using a sharp knife, cut down until the knife rests on the outer edges of the spoon. It should cut almost all the way through the potato, leaving the bottom intact to hold the slices together. After a few times doing this, you will be an expert. I have found though, that my potatoes sometimes really don't fit well in a spoon. I cut them from end to end (not going through of course) on a cutting board slicing each potato crosswise, making vertical slices 1/8-inch apart.
Place the potatoes in a baking tray and drizzle with the olive oil. Season with salt.
Place in the oven and cook for 45 minutes, until the potatoes are golden brown and the edges are crispy.
Sprinkle with grated Parmesan and chopped parsley or chives if preferred and serve.
As a side Note: You can stuff the slices with thinly cut peppers, onions, your favorite charcuterie meats, and of course your favorite cheeses.
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