Created in Stockholm Sweden at a restaurant called Hasselbacken, this very elegant baked potato is surprisingly easy to make!! Great for special dinner occasions!!"Turned out as directed. Will make again. Hubby loved the new spin on the baked potato. " - Savemilo2005
Yield: 3 Servings Ready in 1 hours, 10 minutes
favorite of 546 people 497 people want to try
Hasselback Potatoes Preparation
Always wash vegetables before preparing.
Preheat oven to 425 (F)
Simmer smashed garlic, 1 tablespoon olive oil and butter in a small saucepan over low heat until ingredients are blended, then remove pan from heat to infuse.
Place potatoes on cutting board, starting at one end, thinly slice potatoes, cutting 3/4 way through potatoes. Be careful not to cut through the potato!!
Place cut potatoes in ice water to help remove excess starch and keep them from oxidizing.
Drizzle garlic/oil/butter mix over the potatoes and sprinkle with sea salt.
Bake at 425 (F) for 50 minutes or until potatoes are soft
While potatoes are baking, heat saffron, sliced garlic, remaining olive oil and butter in saucepan over low heat. Slowly bring to a light simmer, when garlic is golden, remove pan from heat to infuse.
When potatoes are done, strain saffron/garlic/oil/butter mix through a fine mesh strainer. Drizzle evenly over potatoes, sprinkle with sea salt and serve.
You may use any kind of potato you want!!
If you place the potatoes between 2 cutting boards, wooden spoons or chopsticks, you don't have to worry about cutting all the way through the potatoes!! For smaller potatoes like new potatoes, you can place them in the cup of a wooden spoon to make the cuts!!
For a better "fanned" potato, after you slice the potatoes, place them in ice water and use your hands to help fan out the potatoes. Leave them in the water until you are ready to bake!! This removes excess starch and helps minimize oxidation!!
Topping with freshly ground or shredded parmesan cheese is a great addition!!
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