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 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.
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 long baking
potatoes
1/4 cup fresh-grated Parmesan cheese
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.
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 olive oil, paprika, and salt in a
food processor; process until blended.
Brush prepared 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 aluminum foil and bake 30 minutes. Remove the
aluminum foil and bake an
additional 15 minutes. Remove from the oven.
To serve, sprinkle parsley over the tops of the
baked potatoes.
Makes 8 servings.
