Hasselback Potatoes (or accordion potatoes) were first introduced in the 1700s by a restaurant located in Stockholm named Hasselbacken. I found several variations for this recipe, and I decided to play around a little. The next time you want to impress company, these take just a few minutes to prepare. They're versatile, too. You can even add cheese in between each slice, for extra gooey deliciousness!
|2||large Russet potatoes or|
|4||small Yukon Gold or Red Bliss Potatoes|
|2||Tbsp olive oil|
|2||Tbsp unsalted butter|
|kosher salt & black pepper|
|fresh thyme (about 2 sprigs)|
|1||garlic clove, sliced thin (optional)|
Preheat the oven to 400F Line a Baking sheet with either foil, parchment paper or a silicone mat Using a wooden spoon, “cradle” the potato. The bowl of the wooden spoon will act as a guide so that you can cut 1/8” thick slices, without cutting all the way through. Melt the butter and whisk into the oil Lightly brush the mat with the olive oil/butter. Drizzle the remaining (or brush on) oil&butter onto each potato. If using the sliced garlic, insert one or two cloves into each potato). Season with salt&pepper. Lay the thyme sprig (or you can use dried herbs, to your preference) and bake for 1 hour to 1 hour and 20 minutes. These potatoes should turn out crisp on the outside and tender on the inside. If desired, you can brush some additional olive oil on the potatoes and add fresh Parmesan cheese.