This recipe, adapted from one served at Stockholm's popular old Restaurant Hasselbacken, proves just how easy and delicious potatoes can be. For best results, choose oblong potatoes of uniform size and trim if needed so they'll lie flat without wobbling as you cut into them. Prep: 15 minutes, Bake: 55 minutes.
4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
How to Make It
Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.
Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.
Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
i had been wanting to make these after seeing pictures! came out very well. used olive oil instead of butter as suggested. put some garlic powder on them too. after slicing i cooked in micro for 2:30 before baking. fam seemed to like. nice to have something different.
CL had this prep, not recipe, in the Sep13 issue. It incl SingaporeKel's tip about the chopsticks -- which we used this weekend and it worked great. We inserted slivers of garlic between the slices and subbed olive oil for butter. Simple & excellent. (If your potatoes are small, also saw an online tip to put the potato in the bowl of a large kitchen spoon, and that will stop the knife too.)
Delicious and easy way to make normal potatoes into something special. Use Yukon Gold potatoes instead of russets. I've used both in this recipe and the Yukon Golds taste better and have a smoother texture than standard baking potatoes. I liked the idea of using chopsticks as cutting guides-I tried it and it works, so thanks to SingaporeKel for the suggestion!
My whole family loves these potatoes. They are easy, tasty and look fabulous! I do cut the bottoms of my potatoes flat to keep them from wobbling and when making the slices, I place the potato between two wooden chopsticks. This enables my knife to slice just to bottom centimeter or so of the potato. Then the slices look nice and the potato holds together perfectly. I have used seasoned bread crumbs and unseasoned....both work well. If you would like to add a touch of color, sprinkle with a little paprika.