Baked Hasselback Potatoes
Origin of the recipe
Hasselback potatoes were created in 1953 by Leif Ellison, an intern at the Stockholm restaurant Hasselbacken. This dish can truly be prepared by not only a novice cook, but even a kitchen assistant. Almost all you need is a sharp knife and a steady eye. Not only spices but also a variety of fillings are sometimes placed between the slices of cut potato.
What do you need for cooking?
Ingredients
-
Potato
-
Butter
-
Vegetable oil
-
Crushed garlic
-
Dried thyme
-
Salt and pepper
-
Parsley
Kitchen utensils
- Knife
- Baking paper
- Cooking brush
- Baking dish
- Bowls
Step-by-step recipe
Step 1:
Take washed, unpeeled potatoes and cut each one, not all the way through, so that it looks like a book with pages in half-centimeter-thick slices.
Step 2:
Melt 3 teaspoons of butter in the microwave.
Step 3:
Pour 2 teaspoons of vegetable oil into the melted butter, add chopped garlic, dry thyme and mix well.
Step 4:
Place the prepared potatoes in a baking dish lined with parchment paper and brush them with the oil and seasoning mixture.
Step 5:
Spread the butter mixture between the slices, carefully separating them.
Step 6:
Add salt and pepper to taste.
Step 7:
Bake for 25 minutes in an oven preheated to 200 degrees.
Step 8:
Remove the potatoes from the oven and spread the remaining butter mixture on top.
Step 9:
Bake again for 25 minutes at 200 degrees.
Step 10:
Remove the potatoes from the oven and brush with the oil from the pan.
Step 11:
Sprinkle with chopped parsley and serve.
Cooking tips
Slice the raw potatoes carefully, but not too carefully. The slices should be easy to separate, but the potatoes shouldn't fall apart. You can substitute Italian herbs for thyme, and sprinkle chopped cilantro over the cooked potatoes instead of parsley.
I usually stuff this beauty with bacon, lard, mushrooms, etc. - whatever comes to hand. Even ham or sausage. But just not herring... Use your imagination!
