Photo courtesy of
Betty Crocker web site.
Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant
at the Hasselbacken Hotel in Stockholm, Sweden.
This baked potato is not your average baked potato! This looks like a very fancy side dish,
but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation. This is as comfortable at
a family dinner as it would be at a dinner party. Definitely a unique and
delicious way to serve potatoes.
Learn about
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes, and 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 Potato Recipe - Potato Fans
Recipe Type:
Potato,
Vegetables,
Cheese Recipes
Cuisine: Swedish
Yields: 8 servings
Prep time: 15 min
Cook time: 45 min
Ingredients:
8 (6 to 8 ounces each) long baking
potatoes*
1/4 cup fresh-grated
Parmesan Cheese (Parmigiano-Reggiano)
1/2 cup fine bread crumbs**
5 tablespoons butter (melted), divided
1 teaspoon paprika
Coarse
salt, to taste
2 teaspoons minced fresh parsley (garnish), optional
* For best results, choose oblong potatoes of uniform size and trim.
** Learn how to
Making Homemade Bread Crumbs.
Preparation:
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.
Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow
1/4-inch 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. You need to
leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato
fans open while rinsing under cold running water. This rids the potatoes of
excess starch that can impede fanning. Dry potatoes well before baking.
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 melted butter, paprika, and salt in a
food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter
(making sure some gets in the potato cracks), and pat the bread crumb mixture on top of each potato.
Place potatoes in theoiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the
aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Remove from the oven.
To serve, drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes.
Makes 8 servings.
