Not only are these potatoes delicious, they're just fun to make. They were first introduced in the 1700's by a restaurant located in Stockholm named Hasselbacken. They cook up nice and crispy on the outside and tender on the inside. There are so many variations: bacon bits, different cheeses, basil, etc.
Yukon Gold potatoes (however many you want to cook based on how many you'll be feeding. Trust me on this one: Cook extra.)
Butter
Olive Oil
Salt
Pepper
Garlic Powder
Parmesan Cheese
Preheat oven to 400 degrees. Scrub the potatoes. Place two wooden spoons on a cutting surface. Place one potato at a time between the spoons. Make slits/cuts cut in the potato almost all the way through. The handles of the spoons will assure that each slice is the same depth. Repeat with remaining potatoes.
Brush olive oil and butter over the potatoes. Over each potato, sprinkle with garlic powder, salt and pepper.
Arrange the potatoes on the baking sheet and place in the oven for 40-50 minutes or until the potatoes turn crispy and the inside is soft. Baste the potatoes with olive oil halfway through the bake time to make them extra crispy.
Remove from oven and gently spread the slices apart just a little bit. Add a little more butter if you like and sprinkle with Parmesan cheese and a little smoked paprika.
When I make those potatoes, I use pieces of garlic to separate the potato slices. Yum.
ReplyDeleteBethF
Mock made these for me last Valentine's day. I had never heard of them but they became an instant hit. His recipe has thin garlic slices but it also has a topping of sour cream with some garlic powder and parsley - Yowser that was good.
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ReplyDeleteYou said it, these potatoes are not only fun to make but taste great. I used chop sticks for a larger "fan" and topped it with garlic flavored olive oil and butter. I've made these twice.
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