Potato Fans – Accordion Potato – Swedish Potatoes
Hasselback Potatoes are not your average baked potato – but an unique and delicious way to serve potatoes! These Hasselback potatoes look like a very fancy, elegant, and impressive side dish, but actually they are very easy to prepare. As the potatoes bake, the slices fan out slightly for a show-stopping presentation. Once cooked, the preparation is crusty on the outside and soft on the inside. These delicious potatoes are as comfortable at a family dinner as it would be at a dinner party. They are as beautiful as they are wonderful to eat. So surprise your family and friends with these delicious potatoes.
Hasselback Potatoes recipe are the 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 in the 1700s. In Sweden, these delicious potatoes are called “hasselbackspotatis.”
Photo courtesy of Betty Crocker web site.
Learn about Potato Hints, Tips, and Information, Sweet Potato Tips, and History of Potatoes.
Please check out my Grilled Peppery Pinot Noir Tenderloin dinner menu and Outdoor Smoked Salmon Dinner Menu which includes these fantastic Hasselback Potatoes
- 8 (6 to 8-ounces each) long baking potatoes
- 1/4 cup Parmesan Cheese (Parmigiano-Reggiano), freshly grated
- 1/2 cup fine bread crumbs**
- 5 tablespoons butter, melted, divided
- 1 teaspoon paprika
- Coarse salt, to taste
- 2 teaspoons fresh parsley, minced (for optional garnish)
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish. Place oven rack in middle of the oven.
Rinse and scrub the potatoes thoroughly before using. 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 prepared cheese/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 to 20 minutes until they turn crispy and the flesh is soft. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
Remove from the oven.
To serve, drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes. Serve immediately.
Makes 8 servings.
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
** Learn how to make Homemade Bread Crumbs.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Potatoes Side Dishes Swedish
6 Responses to “Hasselback Potatoes Recipe”
I don’t understand how you are supposed to “dry thoroughly”… how do you do that?? If they need to be kept in cold water to prevent discoloration, what’s to keep it from discoloring while drying? How does it dry between the slices? Thanks in advance.
The idea is that you store them in cold water until you want to cook them, hence it stops discolouration if sat out in a bowl on the side or fridge. To dry them off before baking I use paper kitchen towels
I trying this recipe tonight for a New Years Eve side dish. Looks good so we will see🙂
Why scrub the potatoes if gong to peel them afterwards ?
If you use thin skinned potatoes (anything but Idaho) there is no reason to peel them and many reasons including tastiness to not peel them. It even saves time.