The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe was first introduced in the 1940s. The technique looks impressive, but surprisingly easy to do. Now you know.
4 medium russet potatoes, peeled
1/8 + 1/8 cup butter, melted
salt and pepper to taste
1 Tbsp fine breadcrumbs
1 Tbsp freshly grated Parmesan cheese
1/8 + 1/8 cup butter, melted
salt and pepper to taste
1 Tbsp fine breadcrumbs
1 Tbsp freshly grated Parmesan cheese
• Peel the potatoes
• Cut a narrow slice from the bottom of each potato and discard slice. [This way potato will not roll.]
• With a sharp knife slice each potato vertically at 1/4-inch intervals, cutting down, but not through the potato.
• Butter a shallow baking dish
• Arrange potatoes in the dish.
• Drizzle 1/8 cup of melted butter evenly over potatoes.
• Salt and pepper the potatoes to taste.
• Bake potatoes at 425F 40 minutes.
• Sprinkle the breadcrumbs on the potatoes and drizzle with the remaining 1/8 cup melted butter.
• Bake 20 more minutes.
• Sprinkle the cheese over potatoes.
• Baste with the butter in the pan, and bake 5 minutes longer.