19.4.10

HASSELBACK POTATOES

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.

HASSELBACK POTATOES
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

• 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.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!