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Hasselback Potatoes

September 9, 2011

Are you sick of cooking potatoes the same ‘ole way?  Try making Hasselback Potatoes!

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.

We got the idea for the recipe from this website and decided to try tweaking the recipe a bit.  Here’s what we came up with…

Hasselback Potatoes à la Urban Acres

4 medium sized russet potatoes
2-3 cloves garlic, chopped
Fresh herbs such as thyme, rosemary, and oregano, chopped
2-3 Tbs extra virgin olive oil
1/2 stick of butter
Sea salt
Freshly ground black pepper

Preheat the oven to 425˚.  In a saucepan, slowly heat the butter until melted, and add chopped garlic, fresh chopped herbs, and olive oil.  Stir until combined and remove from heat.

Put each potato on the cutting board, and slice a very thin piece off one of the long sides so the potato then sits flat on the cutting board.  Start from one end of the potato and make small cuts all along the potato, almost all the way through but not quite.

Put the potatoes in a baking sheet and slightly spread them apart so you can see inside the slits.  Pour the melted butter mixture all over the potatoes, making sure it goes into the slits.  You can also use your hands to massage it into the potatoes and rub some of the butter mixture inside the potatoes.  Sprinkle with sea salt and freshly ground black pepper.

Bake the potatoes for about 40-50 minutes or until they’re crispy and the flesh is soft.  The underside of the potato that you sliced off at the beginning is particularly crispy and yummy!

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