Delicious Hasselback Potatoes
We had dinner with some friends this past weekend and they served the best baked potatoes I have ever tasted. I convinced them to give me this simple but superb tasting recipe. It gets its name from Hasselbacken, the Stockholm restaurant where it was first served. There, it uses dry bread crumbs and grated Romano cheese. This recipe uses olive oil, butter, garlic and sea salt. But you can do many variations if you're feeling creative. The key is to use a waxy potato like Yukon Gold, and to make sure the cuts you make are very thin, no more than an eighth of an inch. In order to make sure you don't cut all the way to the bottom, you can push a skewer through the potato and just cut to that, or, if you have chopsticks, put one on each side of the potato and cut to them. Also, sea salt does make a difference in the flavor, but isn't absolutely essential. The beauty of this dish is that the potato fans out as it bakes so it makes a very nice presentation.
Cut 6 waxy potatoes into slits, being careful not to cut to the bottom. Place in a baking dish.
Bake at 425 for around an hour. If the slits are too thick it will take longer.