A Potato Twist-Swedish StyleBy drmike | On Oct 09, 2012
Tired of that same old baked potato side? Here’s an easy and tasty twist: Hasselbackspotatis or Hasselback potatoes. Truth be told, although quite elegant in appearance, these spuds are actually no hassle to make. They are named for the restaurant in Stockholm, Sweden where they were believed to have been created; the Hasselbacken. The potatoes (both peeled and un- versions exist) are thinly sliced almost all the way through. Cutting the bottom so the potatoes lay flat on the cutting surface makes the process much easier. Soaking the sliced potatoes in cold water for a bit helps them achieve their accordion-like final appearance. The potatoes are then rubbed with oil or butter prior to baking (we used duck fat for an intense, deep rich flavor) and allowed to bake. Prior to serving, they are topped and placed under the broiler for a golden hued treat. Here we used some truffle butter, panko bread crumbs, Parmesan cheese and Hungarian paprika to dress the spuds. The result; crispy flavorful potatoes on the outside, smooth creamy succulent morsels inside and all capped with a taste bomb that is enough to elevate this dish to the King of Sides!