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.
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| Potatoes! |
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| Used a chopstick to help with the cuts. I also cut at an angle. |
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| Pretty cut potatoes :) |
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| Greased and seasoned! |
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| Slightly crispy and all cooked! |
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| 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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