Sunday, January 13, 2013

Hasselbeck Potatoes

Birthday Dinner!! Fancy sliced baked potatoes! I kept seeing this potato style on Pinterest and have been looking for a good excuse to try it! Apparently these are called Hasselback Potatoes (or Accordion Potatoes) and are the Swedish version of a baked potato!

I combined a recipe from several blogs and from Sunny Anderson on Food Network. I omitted the Parmesan cheese but feel free to sprinkle some on!

I did one baked potato per person. I would double the sauce recipe (listed below) because I wanted a bit more flavor. I would take the rest of the sauce and pour it on after baking or pour more on before cooking. I baked mine at 350 for a little over an hour but they don't get as crispy.

Other options include swapping out the butter for more olive oil to make it a bit healthier!

Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Freeblueberry cobbler!


Used a chopstick to help with the cuts. I also cut at an angle.

Pretty cut potatoes :)
Greased and seasoned!
Slightly crispy and all cooked!
Fried left over potatoes in bacon grease for breakfast

Hasselback Potatoes  
6 potatoes, medium size

3-5 garlic cloves, thin sliced or 1 ½ tsp garlic powder (2 tsp)

4 tbsp unsalted butter, melted

3 tbsp olive oil

¼ paprika

¼ onion powder

¼ Salt and pepper

1 tsp oregano

Heat oven to 425F
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. Be careful not to slice all the way through. Use the back of a spoon to ensure you don’t cut all the way through. 
Combine olive oil, butter, garlic, salt, smoked paprika and onion powder and mozzarella cheese in a small bowl. 
Place the potatoes on a baking sheet. 
Carefully insert pinches of this mixture in between the slits of the potatoes. 
Rub the outsides of the potatoes with residual oil. 
Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy

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