Hasselback Potatoes - Potato Fans - Accordion Potatoes
How To Make Hasselback Potatoes - Potato Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


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.

Hasselback 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.