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recipes:hasselback_potatoes [2024/01/10 20:07] – created paul@johnsonville.orgrecipes:hasselback_potatoes [2024/01/10 20:09] (current) – paul@johnsonville.org
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 ====== Hasselback Potatoes ====== ====== Hasselback Potatoes ======
  
-https://cooking.nytimes.com/recipes/1024487-hasselback-potatoes+[[https://cooking.nytimes.com/recipes/1024487-hasselback-potatoes|https://cooking.nytimes.com/recipes/1024487-hasselback-potatoes]]
  
 With their signature accordion-like appearance, Hasselback potatoes are said to have been invented at Hasselbacken restaurant in Stockholm in the 1950s. The potatoes are thinly sliced, but kept intact at the base, making for crispy edges and tender insides. While this technique may look difficult to tackle, it requires only a pair of chopsticks or wooden spoon handles to prevent the knife blade from cutting all the way through the potato. Hasselback potatoes are a canvas for toppings of all kinds: A dollop of sour cream, or a sprinkle of Cheddar, bacon bits or chopped scallions would all be nice additions. With their signature accordion-like appearance, Hasselback potatoes are said to have been invented at Hasselbacken restaurant in Stockholm in the 1950s. The potatoes are thinly sliced, but kept intact at the base, making for crispy edges and tender insides. While this technique may look difficult to tackle, it requires only a pair of chopsticks or wooden spoon handles to prevent the knife blade from cutting all the way through the potato. Hasselback potatoes are a canvas for toppings of all kinds: A dollop of sour cream, or a sprinkle of Cheddar, bacon bits or chopped scallions would all be nice additions.
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 Yield:4 servings Yield:4 servings
  
-  * 4medium russet potatoes (about 10 ounces each), washed and dried +  * 4 medium russet potatoes (about 10 ounces each), washed and dried 
-  * 4tablespoons unsalted butter +  * 4 tablespoons unsalted butter 
-  * 4tablespoons olive oil +  * 4 tablespoons olive oil 
-  * 1teaspoon kosher salt (such as Diamond Crystal), plus more for serving +  * 1 teaspoon kosher salt (such as Diamond Crystal), plus more for serving 
-  * ½teaspoon black pepper, plus more serving +  * ½ teaspoon black pepper, plus more serving 
-  * 1teaspoon chopped fresh rosemary or thyme, or ½ teaspoon dried (optional)+  * 1 teaspoon chopped fresh rosemary or thyme, or ½ teaspoon dried (optional)
  
 ===== PREPARATION ===== ===== PREPARATION =====
  
-  -+**Step 1**: Heat the oven to 425 degrees and line a sheet pan with parchment paper.
  
-Step 1+**Step 2**: Place one potato on a cutting board with the long side facing you. Arrange two chopsticks, skewers or wooden spoon handles along the long sides of the potato, sliding them slightly underneath. Cut the potato crosswise into ⅛-inch-thick slices. (The chopsticks will prevent the blade from cutting all the way through and will keep the potato intact.) Repeat with the remaining potatoes and place them on the sheet pan.
  
-Heat the oven to 425 degrees and line a sheet pan with parchment paper.+**Step 3**: In a small, microwave-safe bowl, melt the butter in the microwave in 10-second intervals. Add the olive oil, salt, pepper and rosemary and mix with a fork. Brush the butter mixture over the potatoes, taking your time to pull the slices apart and brush in between them.
  
-  - +**Step 4**: Roast the potatoes, basting between the slices (they’ll open as they cook) with butter from the pan every 20 minutes, until they’re fork-tender in the center but crisp on the edges, 60 to 70 minutes. Season the potatoes with more salt and pepper and serve hot.
- +
-Step 2 +
- +
-Place one potato on a cutting board with the long side facing you. Arrange two chopsticks, skewers or wooden spoon handles along the long sides of the potato, sliding them slightly underneath. Cut the potato crosswise into ⅛-inch-thick slices. (The chopsticks will prevent the blade from cutting all the way through and will keep the potato intact.) Repeat with the remaining potatoes and place them on the sheet pan. +
- +
-  - +
- +
-Step 3 +
- +
-In a small, microwave-safe bowl, melt the butter in the microwave in 10-second intervals. Add the olive oil, salt, pepper and rosemary and mix with a fork. Brush the butter mixture over the potatoes, taking your time to pull the slices apart and brush in between them. +
- +
-  - +
- +
-Step 4 +
- +
-Roast the potatoes, basting between the slices (they’ll open as they cook) with butter from the pan every 20 minutes, until they’re fork-tender in the center but crisp on the edges, 60 to 70 minutes. Season the potatoes with more salt and pepper and serve hot.+