Ahhh… potato. Oh, how I love thee. Your carby goodness makes me unspeakably happy. I’d originally intended to make gnocchi for the potato challenge… until I remembered that I don’t own a potato ricer (why don’t I own a potato ricer??). So, plan B was hasselback potatoes – another potato recipe I’ve been meaning to try for quite some time.
Hasselback potatoes is a Swedish dish that takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The potatoes turn out crisp on the outside and beautifully tender on the inside. They’re similar to a baked potato but – in my opinion – even better.
The trick with hasselback potatoes is to slice the potato thinly without cutting all the way through the bottom. If you’re worried about slicing all the way through, just place chopsticks or the handles of two wooden spoons on either side of your potato and as you cut, your knife will be stopped before it gets all the way to the other side (be sure to still be careful with then ends).
I’m loving the pretty presentation of these beauties and will definitely be making them again soon!
Garlic Hasselback Potatoes with Herbed Sour Cream
(adapted from Food Network)
2 medium baking potatoes
2-3 garlic cloves, thinly sliced
2 tablespoons unsalted butter, melted
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon heavy cream
1/2 cup shredded mexican blend cheese
Herbed Sour Cream, recipe follows
Preheat oven to 400 degrees F.
Place a wooden chopstick on each side of one potato make several parallel slits into each potato top making sure not to slice completely through. Repeat with second potato. Place garlic slices between every other slit. Toss potatoes in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Remove from oven, drizzle with 1/2 tablespoon of heavy cream each and top each with half the cheese. Return to oven and cook until cheese is completely melted. Transfer to a plate and top with Herbed Sour Cream.
Herbed Sour Cream
1/4 cup sour cream
1/4 teaspoon garlic powder
1/2 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
YUM! I am totally going to use this recipe the next time I need to make potatoes!
these are sooo fancy! and tasty–there’s a reason my family calls me ‘tater.’
Yum – I am going to have to try this.