Friday, October 15, 2010

Baked Hasselback potatoes

 

Take a break from baked potatoes! This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned fancy looking potatoes turn out crisp on the outside and tender on the inside. Yes, there's nothing too fancy about these Hasselback potatoes, they are just part-sliced baked potatoes garnished with Parmesan cheese, olive oil, garlic and some chives. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes!



Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!



Pommes de terre hasselback

Ingrédients:
4 pommes de terre, lavés (non pelées)
4 gousses d'ail, émincées
3 càs d'huile d'olive
sel
pincée de paprika
2 càs de parmesan
ciboulette hachée pour la décoration

Préchauffez le four à 220ºC.
Tranchez une fine lamelle 2 ou 3 mm d’épaisseur, presque jusqu’à la base de la pomme sans séparer les lamelles.

Mélnagez huile d'olive, ail, sel, paprika et parmesan dans un bol.

Arrangez les pommes de terre sur une plaque huilée. Badigeonnez-les avec le mélange d'huile en passant entre les lamelles.

Enfournez 40 à 45 mn. L'intérieur sera cuit et l'extérieur croquant.

Parsemez de parmesan et de ciboulette.

53 comments:

  1. Miam-Miam ya Chich ! Bisous, Gigi

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  2. I adore how this baked potato look...very appetizing!

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  3. That looks gorgeous...its one of my favs

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  4. That is something I love! Your potatoes look very appetizing.

    Cheers,

    Rosa

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  5. This potato recipe sounds really delicious! Thanks for sharing...

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  6. They look so great! I've never tried the technique, but I think I need to. Love all the crispy cut edges.

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  7. That's one good looking potato, yum :)

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  8. Do you know how long I have wanted to make hasselback potatoes??? FOREVER!!! I still haven't though and am so jealous of yours ... they are absolutely perfect! Beautifully executed.

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  9. I have always wanted to try these. Yours look absolutely perfect!!

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  10. If I had made that work of art, I don't know if I would allow anyone to eat it!!!
    Congratulations!!

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  11. I always love looking at hasselbacked potatoes because they appear as a work of art! The flavors you topped these with are just perfect.

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  12. Cherine, I love Hasselback potatoes and yours are the prettiest I've see in a long while. Bob and I have begun our travels so my visits will be sporadic for a while. I'll be thinking of you and your wonderful food while I'm gone and will visit regularly again on my return. I hope you are having a great day. Blessings...Mary

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  13. I LOVE hassleback potatoes! Yours look so yummy!

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  14. These look like they came out of a Donna Hay magazine! Beautiful. I have been thinking for the past two weeks of making potatoes and this is inspiring me to get to it!

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  15. These are easy, attractive and a big crowd pleaser!

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  16. J'aime le look et la façon comment les patates sont bien coupées. Bravo!

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  17. You know, my husband has been asking me to make this for a while and I love your version! It really loooks amazing! I will make it to him if he's nice :).

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  18. this is just perfect and the photos are superb !Pierre

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  19. That almost looks too pretty to eat. Almost! I am in love with this recipe and your blog:)

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  20. these potatoes have became a ussual at home, yours looks delicious! cheers!

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  21. This looks amazing! The ease of a baked potato and the crispy edges of roasting. I love it!

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  22. what a lovely potato! can't wait to try this at home! Et votre blog est tres belle!

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  23. These are one of my favourite ways of preparing potatoes - they always go down a treat. Nice with lemon and sage too.

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  24. I love these potatoes and they are very easy to cut if one puts the potatoe between two chopsticks. The knife goes all the way until reaching the chopsticks and stops there.

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  25. Those look amazing- So perfectly crunchy but still soft in all the right places... I must try this technique asap!

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  26. Ohhhh, this is SO pretty!! :-) I adore potatoes in any form and will simply have to make these soon. :-)

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  27. I have been wanting to make this pretty looking thing for a long time. Can't believe I haven't done it yet. Thanks for the inspiration. Pretty indeed, too pretty to break the slices apart and eat :-)

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  28. mmm, lots of potato yummies on your site, Cherine. I like both the hasselback and the frittatta above.

    xo

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  29. Brunch- check. Eggs- check. Coffee-- check. Love them all too! Wonderful recipe!

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  30. ooohh...these look divine. I'm amazed at how far the lowly potato can go :-)

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  31. I've seen these around and I am totally intrigued. I think the only reason I haven't made them is that I would probably eat my weight in potatoes if I had them here. You dod such a good job and they look perfect!

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  32. Bonjour
    J'ai refait cette recette sur mon blog en mettant le lien sur le tien, si tu y vois un inconvénient, je retire le lien.
    http://delicesdemimm.canalblog.com/archives/2010/10/29/19442285.html
    Amicalement

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  33. I just made this, along with a tequila steak and some veges. Unbelievable potatoes - thanks so much!

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  34. I just made these today to celebrate Valentine's Day. They were beautiful and delicious. Thank you for sharing this recipe!

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  35. I ate a seriously low end version of this all through college. And by low end I mean it included Italian dressing. I used to buy so many potatoes that the guy at the bodega would ask me if I was having a potato party.

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  36. I made this recently and have posted the vegan version inspired from yours. Very pretty and tasty indeed! TFS:),

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  37. These were amazing! Thank you for sharing :)

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  38. Looks a lot like the weight watchers potato!!

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  39. I'm trying this tonight using redskin potatoes w/ olive oil, fresh ground pepper, salt and rosemary!

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  40. I know this is an older post, but I just wanted to let you know that we tried this recipe tonight and the potatoes turned out great. Thanks so much!

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  41. J'aime cette recette!

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  42. this meal is very amazing.. l'll make and l'll share my blog.. tahnks your sahre..

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  43. I like the hint from JP Diniz of using chopsticks when cutting the potatoes!

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  44. This looks yummy -- stumbled upon your recipe on Pinterest.
    Gonna try it!

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  45. This looked so good, I had to try it tonight with a petite beef filet. I only added some crushed red pepper on the top, it's so colorful, I can't wait for everything to be done!

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  46. Made these for dinner the other night and they were very good. I am going to double the garlic mixture because four potatoes will not feed my family and there just did not seem to be enough flavor. I will also make sure that I take the time to put the mixture in between each slice of the potato.
    Thank you so much for sharing this recipe.
    Also, next time I am going to try the chopstick trick that someone posted!

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