Create Excitement With Two Chopsticks And A Knife
I’ve always wanted to make these aka “accordion” or “pill bug” potatoes. Not only do they look spectacular on the plate, these spuds become both crisp and creamy.
It’s so easy! Use any type of potato; I’m a fan of Yukon Gold, but bakers and others work fine.
- Take two chop sticks and lay them on either side of the potato. Use a sharp knife and cut straight down into the potato at 1/4 inch intervals. The chop sticks will stop the cut and leave the potato in tact to create erect “potato chips.”
- Preheat oven to 425º and lay the potatoes on a baking pan sprayed lightly with oil.
- Begin to bake them. Meanwhile prepare melted butter or olive oil [or any other flavorful fat].
- Take them out at the 30 minute mark; the slits will have opened up nicely. Brush the potatoes liberally with the fat allowing to drizzle between each slice. Season very well with salt and pepper.
- Pop them back into the oven for another 30 minutes; we’re looking for a crispy, golden exterior. If you have extra large spuds, you will continue baking until the skin gets crispy.
Serve with your favorite potato toppings: chives, sour cream, bacon bits, salsa
I love to serve them with a drizzle of cider vinegar and parsley
This style of potato is named after a Swedish restaurant, the Hasselbacken, created in the 1950’s.
Planned-Over Recipe: Fried Potatoes
I always bake extra hasselbacks, they make an excellent planned over
- Slice the cooked hasselbacks, along with some minced alliums [shallot, onion, scallion]
- Add oil [or lard] to a skillet and sweat the alliums to soften, a few minutes
- Add in the potatoes and toss to coat
- On a low flame without moving the contents cook a few minutes, then toss and repeat until the potatoes take on the color you like
- Add salt liberally, some pepper, and a good drizzle of apple cider vinegar
- I also like smoked paprika to add a hint of heat [or other chili powder]
2 thoughts on “Potatoes: Hasselback”