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Hasselback Potatoes

Submitted by: Joseph Wu

Latest update: April 16, 2005

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Copied from the What's Cooking America website. This is the traditional version, but I've actually modified it. I'll post the updated version soon.

Swedish version of baked potatoes. This baked potato has a wonderful seasoned crispy crust which goes well with roasts and baked fish. This looks like a very fancy side dish, but is actually easy to do. Definitely a unique way to serve potatoes.

  • 8 long baking potatoes
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup bread crumbs
  • 3 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • Coarse salt, to taste
  • 2 teaspoons fresh parsley, minced

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

Peel the potatoes, place on a cutting board and cut a narrow slice from the bottom of each potato; discard the slice; the potato will lay flat and not roll. Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. As you peel the potatoes, drop them into the cold water to prevent discoloring.

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 olive oil, paprika, and salt in a food processor; process until blended. Brush potatoes with the remaining 2 tablespoons olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the oiled baking dish; cover with foil and bake 30 minutes. Remove the foil and bake an additional 15 minutes. Remove from the oven, sprinkle parsley on the tops and serve.

Makes 8 servings