hasselback_potato.jpg

 

 

 

 

 

 

 

 

 

"What's for Dinner Honey?" 





These are a Swedish variation on a roast potato that  land dreamily somewhere between a baked potato and a potato chip.  As if that wasn't enough to recommend them, they look like a sweet armadillo on your plate.

Hasselback Potatoes

 
6 medium Russet potatoes
small onion, very thinly sliced {if you like garlic, you could sub it}
olive oil {fierce oil is my choice here}
butter
Kosher or sea salt
freshly ground black pepper

Preheat the oven to 400 degrees.

Cut a thin slice off the bottom of the potato so it sits flat.  Start at one end of the potato and cut almost all the way through at 1/8" intervals.  It helps to put a chopstick at the base of the potato and use it as a guide. When the cutting knife hits the chopstick, stop slicing.

Now arrange all the little armadillos in a baking tray and slip the onion or garlic between the slits. shove a tiny tiny bit of butter in there too, sprinkle with salt and pepper and pop in the oven.

Bake for about 40 minutes, or until the outsides are brown and crispy, and the insides are soft and buttery. 

Variations:
sprinkle with chopped rosemary before baking, in the last 5 minutes top with grated parmesan and bake until cheese is golden brown.