Also known as "accordion" potatoes, the Hasselback potatoes bear the name of the restaurant in Stockholm which invented them :)
They are sliced, but not all the way, and then baked, which makes them become half-crisps, half-baked potatoes in a lovely combination with butter and a bit of grated cheese. Known variations include sprinkling them with parsley or keeping their peel on, but anyway you make them you'll surely love them. Enjoy.
Recipe source: many, but I prefer the one here for authenticity.
P.S: I'm submitting this recipe to October's Sweet Romania challenge, hosted by the lovely Cristina. :)
Last year: Salată de varză (Romanian white cabbage salad) (raw vegan).
Two years ago: Simple strawberry, cream and rice crispies treat.
Ingredients (serves 1-2):
- 600-700 g potatoes
- 3 tablespoons grated Parmesan
- 2 tablespoons butter
- 2 tablespoons finely ground breadcrumbs
- 1 teaspoon salt
Preheat oven to 220 C.
Peel the potatoes and slice them 3/4 of the way, as thinly as you can. Put them on a baking tray.
Put them into the oven and let them bake for 30 minutes. Take them out, brush them with the butter and sprinkle with Parmesan and breadcrumbs. Return them to the oven for another 10 minutes.
Take out, transfer to serving plates and serve warm with an extra sprinkle of Parmesan and some butter on the side.
It's done, dig in! :)
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