Hasselback Potatoes (Hasselbackspotatis)
"Posted for Zaar World Tour 2005. The chef, Helene Henderson, has updated this classic recipe by adding garlic, lemon and parsley. I changed this slightly to specify 1 tablespoon olive oil because she suggested simmering the garlic for 15-20 minutes in half a cup of oil and draining all except for 2 tablespoons. That would have mistakenly affected the calculation of the fat content. You could use 2 tablespoons, or just use 1 tablespoon. From The Swedish Table. I have not tried this recipe yet."
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 lbs russet baking potatoes, peeled (about 6 medium)
- 1 tablespoon olive oil
- 6 garlic cloves, sliced
- 1 cup dry breadcrumbs
- 1 lemon, juice and zest of
- 3 sprigs fresh flat-leaf parsley, chopped
- 1 tablespoon butter, softened
- salt and pepper, to taste
directions
- Preheat oven to 350 Fahrenheit.
- Cut thin, cross-length slices three quarters of the way into each potato, and eighth of an inch apart (or as close as you can), being careful not to cut all the way through. Place in bowl of cold water to prevent discoloring. Set aside.
- To prepare the topping, in small saucepan heat 1/2 cup olive oil over low heat, add garlic, and simmer until garlic is soft, about 15-20 minutes. Drain and set aside 1 tablespoon of oil. Combine garlic, bread crumbs, lemon zest, parsley, butter and salt and pepper. (Reserving lemon juice for later.).
- Remove potatoes from water and pat dry with paper towels. In small baking dish, place potatoes cut side up. Divide bread-crumb mixture evenly over potatoes, and press gently into cuts using your fingertips.
- Bake until potatoes are soft and browned on top, about 45 minutes. If the topping starts to burn before potatoes are done, cover loosely with aluminum foil.
- While potatoes are baking prepare the vinaigrette by whisking 1 tablespoon of reserved oil into lemon juice and season with salt and pepper. Spoon a small amount of vinaigrette onto each potato.
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Reviews
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We loved these potatoes! I baked the potatoes before hand for about 30 minutes lathered in olive oil and some kosher salt. The combination of flavors was perfect with out steak dinner! Very easy and very attractive. *Zaar World Tour 3* -
Delicious potatoes, and a great side to our salmon main. Loved the textural thing going on with the soft potato and crisped topping. The lemon juice and zest was a great touch - and different from other hasselback potato recipes I've tried. Thanks.
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These were yummy! FYI Cut a narrow slice from the bottom of each potato; discard the slice (this helps the potato sit flat and not roll). Then you can place two wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. I was a bit confused with the oil so I just did my thing! Sauteed the garlic in 1 tablespoon oil I didn`t drain I just added the bread crumbs,lemon zest and juice, parsley, salt and pepper. Skipped the butter. I didn`t top with vinaigrette. I suggest to oil the potatoes then pre-baking them just to soften about 20 minutes then top with the yummy goodness. That would make it easier to get the flavoring into the potato. -
I asked my 7 year old how many stars this deserved, and she said, "105." I'm sadly limited by the star-rating for this site, but you get the idea. Very easy, very tasty. There's nothing unusual about any of the ingredients, but all together, it makes for a nice potato. Thanks for sharing!
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L-o-v-e potatoes and just loved the inclusion of so much garlic and lemon in these, and the parsley was great too: culinary nirvana! We enjoyed these with meatloaf and Mrs Goodall’s Braised Red Cabbage With Apples - Scandanavia Recipe #170721. A truly delicious winter’s evening ZWT feast! Thank you for sharing this fabulous recipe, which I’ll certainly make again.
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RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
