Friday, August 13, 2010
These are called Hasselback Potatoes, I believe they originated in Sweden. I found the recipe here you will see several recipes from her site. The one thing I find very appealing about her site is that she has wonderful pictures, which I feel make you want to try the recipe. I'm hoping my pictures do the same for you. I changed one thing in the recipe. I didn't have lemon pepper on hand, See note below.
Preheat oven to 425F degrees
7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/4 tsp Lawry’s Lemon Pepper *I used lemon peel in jar)
1/4 tsp black coarse pepper
1/4 tsp dried parsley
Start with 6 or 7 potatoes. I used Yukon Gold. Give them a good scrub. Lightly butter your baking dish. Mix the ingredients from above and brush all over the potato and be sure to get some in-between.
Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is golden and crispy and the inside is fork tender.
I also think you could added whatever spices you would like to try. Be adventurous, maybe some garlic, basil, rosemary or any type of dried spice.
The trick to cutting these is to lay them on a wooden spool and then cut the knife will stop before it goes all the way through. That way you can get the seasoning in between the slices too.
This is the underside of the potato when it's done. Yummy
And plated with stuffed chicken breast and tomato salad.