Hasselback Potatoes
I love the look of Hasselback Potatoes on the plate. They seem sophisticated, fancy and "uptown"!
I was curious about how they got their name and did a little research. A Hasselback Potato is the Swedish version of a baked potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. It was that simple!
This recipe is adapted from one that Emeril Lagasse prepared. It is simple and delicious!
2 small-medium baking potatoes, about 3/4 pounds total
2 Tbsp melted butter
1/3 cup chicken stock (Add additional as needed.)
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/4 tsp ground white pepper
1 1/2 Tbsp finely grated Parmesan
1 Tbsp Panko bread crumbs
Preheat the oven to 425° F.
Peel the potatoes. You may wish to cut a small slice off of the bottom so that the potato lays flat and doesn't roll. Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
I was curious about how they got their name and did a little research. A Hasselback Potato is the Swedish version of a baked potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. It was that simple!
This recipe is adapted from one that Emeril Lagasse prepared. It is simple and delicious!
Hasselback Potatoes
adapted from Emeril Lagasse
2 Tbsp melted butter
1/3 cup chicken stock (Add additional as needed.)
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/4 tsp ground white pepper
1 1/2 Tbsp finely grated Parmesan
1 Tbsp Panko bread crumbs
Preheat the oven to 425° F.
Peel the potatoes. You may wish to cut a small slice off of the bottom so that the potato lays flat and doesn't roll. Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
Brush the potatoes with the melted butter and place them in a small baking pan. Pour the chicken stock around the potatoes and sprinkle them with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, about 25-30 minutes, baste every 10 minutes with the butter-stock mixture.
In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the two potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.
Times may vary based upon the size of the potatoes!
Nice! I made these with slivers of garlic. But, this version looks really good, Cathy. I especially like the addition of panko crumbs and the chicken stock. Pined!
ReplyDeleteFancy potatoes indeed, they look great:@)
ReplyDeleteThey look fabulous. Love potatoes but have never made these. I was always afraid I would cut through the potato and mess it up.
ReplyDeleteSam
These are such fun! I made them for Christmas last year, but really like the idea of sprinkling them with panko and Parmesan!
ReplyDeleteHow delicious - I've seen them in recipe books but never made them - I love your version and looking forward to tucking in!
ReplyDeletemary x
These look great Kathy. I made them once but they didn't turn out as well as yours, but I didn't put the effort into mine that you did - but will next time.
ReplyDeleteI have always wanted to make this recipe but never have gotten around to it. Using chop sticks is a very clever way to slice them. Love the sprinkle of cheese and panko.
ReplyDeleteThe crusty coating looks so incredibly good! I haven't made these in years - time to revisit them!
ReplyDeletewow you always amaze me with your work, very impressive looks delicious!
ReplyDeleteTotally delicious looking. They would be nice when entertaining as they look so special.
ReplyDelete