Cooking · Dinner

Hasselback Potatoes

As a lifetime Seattle Seahawks fan, I was sad to see the starting career of Matt Hasselback come to a close last week as Jake Locker was named the quarterback for the Titans. I’m really happy for Jake, cause he hails from the University of Washington. Keeps it all in the state at least. I’ll always have a soft spot for number 8 since he took my Hawks to the Superbowl. He’s a stand up guy with a great attitude and I wish him all the best.See this article for more info on Matt and what a tremendous person he is.

I’ve seen these potatoes all over Pinterest and Foodgawker for months. They remind me of our old QB every time. Imagine my chagrin when I realized today that they are NOT named after him. Poor Matt. Apparently they are Swedish, popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. They are also known as potato fans and accordion potatoes.

They are part french fry, part baked potato. Incredibly appealing to look at and equally delicious. You start with basic baking potatoes and slice them crosswise, making 1/4-inch apart slices, cutting down vertically.

Then, we’re going to make up a quick crumb topping with bread, cheese, butter and paprika.

Dredge the potatoes in butter, making sure to get it all in between the slices.

And sprinkle the tops with the breadcrumbs.

Bake and be amazed. They fan out beautifully and get all crusty on the outside and soft in the middle. Gorgeous.

These are sure to impress any company you have over! They’re almost like pull apart bread, but in potato form. Genius!

Hasselback Potatoes
from What’s Cooking America

6 (6 to 8 ounces each) long baking potatoes
1/4 cup fresh-grated Parmesan cheese
1/2 cup fine bread crumbs
6 tablespoons butter (melted), divided
1 teaspoon paprika
Coarse salt, to taste

Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.

Slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. 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.

NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.

Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.

Brush prepared potatoes with 3 tablespoons melted butter (making sure some gets in the potato cracks), and pat the bread crumb mixture on top of each potato.

Place potatoes in the oiled baking dish; cover with aluminum foil and bake 45 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Remove from the oven.

To serve, drizzle with remaining 3 tablespoons melted butter.

Makes 5 servings.


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