Tuesday, September 21, 2010
If you are weary of traditional potatoes, but still want more than a baked potato - Hasselbacks are a great compromise. These will work almost 100% of the time if you pay close attention to one very simple tip in the preparation. You can dress these up or down, but either way - they aren’t ‘boring’ potatoes. (I have this fun little "potato" scrubber that I've almost thrown away with the peelings on occasion... it still takes me by surprise when I reach in the drawer for it)
Hasselbacks are the Swedish equivalent of baked potatoes. They were popularized as the namesake dish served at the restaurant in the Hasselbacken Hotel in Stockholm, Sweden.
Their version has a seasoned crispy crust - giving one the impression that it took a great deal of preparation. It may look fancy, but it’s actually very easy to do. If you’re looking for unique potatoes - these fit the bill.
My version is practically ‘steamed’ as I covered them with a ventilated lid for three hours at a low temperature. If you want a crispy crust, you can do so by topping with a mixture of bread crumbs, parmesan cheese, and seasonings of your choice. Change the baking temperature to 450° for 45 minutes to one hour.
Kids might be fascinated with these because they resemble a cross between a dinosaur and an anteater (that’s an appetizing comparison, no?) I remember going to great lengths being creative as I tried to get my children to enjoy their vegetables.
This potato worked well as a “Sunday gone-to-church” recipe. When we walk in the door after 3 hours at church - we aren’t in the mood to wait for dinner. These cooperate nicely with our qualifications for a fast-on-the-table Sunday dinner.
For the directions & step-by-step photos, go to: