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 Photo
courtesy of Betty Crocker web site.
Swedish version of baked potatoes. This baked
potato has a wonderful seasoned crispy crust
which goes well with roasts and baked fish. This looks like a very fancy side dish,
but is actually
easy to do. Definitely a unique way to serve potatoes.
Find out about
Potato Hints, Tips,
and Information,
Sweet Potato
Tips
or
History of
Potatoes
or more great
Potato Recipes.
Don't
forget to check
out my
Grilled
Peppery Pinot Noir Tenderloin
dinner menu
and
Outdoor Smoked Salmon Dinner Menu
which includes these fantastic Hasselback Potatoes.
Hasselback Potatoes
8 long baking
potatoes
1/4 cup Parmesan cheese, grated
1/2 cup bread crumbs*
3 tablespoons
olive oil, divided
1 teaspoon paprika
Coarse
salt, to taste
2 teaspoons fresh parsley, minced
* Learn how to
Making Homemade Bread Crumbs.
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.
Peel the potatoes. Place on a cutting board and cut a narrow slice from the bottom of each
potato; discard the slice (this helps the potato lie flat and not roll). Place two long handled
wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each
potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks
will prevent the knife from cutting entirely through the potato. As you peel the potatoes,
drop them into the cold water to prevent discoloring.
NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold
water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, and salt in a
food processor; process until blended. Brush potatoes with the remaining 2 tablespoons
olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the
oiled baking dish; cover with foil and bake 30 minutes. Remove the foil and bake an
additional 15 minutes. Remove from the oven, sprinkle parsley on the tops and serve.
Makes 8 servings.
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