Baked Hasselback potatoes

 

Take a break from baked potatoes! This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned fancy looking potatoes turn out crisp on the outside and tender on the inside. Yes, there's nothing too fancy about these Hasselback potatoes, they are just part-sliced baked potatoes garnished with Parmesan cheese, olive oil, garlic and some chives. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes!

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).

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. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay 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.

Garnish with additional parmesan and chives!

Pommes de terre hasselback

Ingrédients:
4 pommes de terre, lavés (non pelées)
4 gousses d'ail, émincées
3 càs d'huile d'olive
sel
pincée de paprika
2 càs de parmesan
ciboulette hachée pour la décoration

Préchauffez le four à 220ºC.

Tranchez une fine lamelle 2 ou 3 mm d’épaisseur, presque jusqu’à la base de la pomme sans séparer les lamelles.

Mélnagez huile d'olive, ail, sel, paprika et parmesan dans un bol.

Arrangez les pommes de terre sur une plaque huilée. Badigeonnez-les avec le mélange d'huile en passant entre les lamelles.

Enfournez 40 à 45 mn. L'intérieur sera cuit et l'extérieur croquant.

Parsemez de parmesan et de ciboulette.