24 May 2009

Hasselback Potatoes

Hasselback Potatoes originated in Scandinavia sometime in the 1700's and quickly became a common European dish, although they may be known by other names. (They are accordion potatoes in Ireland.) These potatoes are incredibly easy to make and come out looking like they belong alongside filet mignon.

No measurements with this recipe. Use as many potatoes as you need of any variety and scrub them clean.

I use this little guy to get the potatoes squeaky clean...

Cover any pan with sides in foil and either use cooking spray or oil to grease it. Slice the potatoes in about 4mm intervals about 3/4 of the way down. Place them in the pan, drizzle with oil (any type), and sprinkle them with salt. I used Kosher salt, but you can use garlic salt, pepper, slices of fresh garlic, parsley, or even red pepper to spice them to your tastes.

Bake at 425 degrees for about 45 minutes or until tender.


Gera @ SweetsFoods said...

Interesting story about the Hasselback potatoes!

Love potatoes in every form and this is a way totally enticing :)



PMP said...

they sound yummy! i think even i could make those without screwing them up. when i move in with tmh i will be coming to you frequently for cooking advice- prepare yourself!

Sunshine Mom said...

I look forward to it, PMP!

Tangled Noodle said...

These look great! I've never seen potatoes baked this way before but I'd love to try them.