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.
