Potatoes are a wonderfully versatile starch. They can be roasted, fried, mashed, baked whole, and cooked so many other ways. Today, we're writing a variation that most probably haven't seen: the hasselback potato. This fantastic potato variation originates from Hasselbacken: a restaurant in Stockholm, Sweden.
- 8 long baking potatoes
- 1/4 cup Parmesan cheese
- 1/2 cup fine bread crumbs
- 5 tablespoons butter, melted
- 1 teaspoon paprika
- Kosher salt to taste
Adapted from 12tomatoes.com
1. Preheat the oven to 450F, and grease a shallow baking dish.
2. Peel the potatoes, and place them in a bowl of cold water to prevent browning.
3. Remove a potato from the bowl with a slotted spoon. Keeping the potato in the spoon, rest it on a cutting board. Using a paring knife, make slices in the potato about 1/8" to 1/4" apart, making sure to not cut all the way through the potato. Make the cuts about 2/3 to 1/2 of the way through the potato (alternatively, cut to the edge of the slotted spoon).
4. Return the potato to the bowl of water, and repeat with the rest of the potatoes.
5. Gently flex the potato fans under running, cold water (being careful to not break the potato apart).
6. Pat the potatoes dry with a paper towel before baking.
7. Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a blender or food processor. Process until well blended.
8. Brush the prepared potatoes with 2 tablespoons melted butter, making sure to get some between the fans of the potatoes.
9. Pat the tops of the potatoes with the bread crumb mixture.
10. Place the potatoes in the oiled baking dish, cover with aluminum foil, and bake for 20 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until they turn crispy and the flesh is soft.
12. To serve, drizzle with remaining 2 tablespoons melted butter, and garnish with fixings like parsley, or bacon (if you want to make them fully loaded).