Hasselback Potato

I'd been looking for something new to do with potatoes and came across these elegant potatoes which allegedly originated in Sweden at the Hasselbacken restaurant in Stockholm. The images I came across showed them with skins on, like mine, and skins off and garnished with a variety of toppings. The prep was rather time-consuming, but I enjoyed the visual end result and thoroughly loved the crispy edges with the soft and fluffy potato interior.

Next time, I'll try peeling them and really dousing them with olive oil and see what happens.

Hasselback Potato

Serves 1

Ingredients:

• 1 russet potato
• 1 clove garlic
• 1 shallot
• fresh thyme
• fresh rosemary
• salt
• pepper
• olive oil
• butter
• parmesan 

Directions:

1. Preheat oven to 425° F
2. Scrub the potato very clean and then with a sharp knife, slice the potato into very thin slices, being careful not to cut all the way through.
3. Slice the garlic and shallot into paper-thin slivers and carefully put them in between the potato slices. I alternated the garlic and shallot slivers.
4. Chop the rosemary and thyme and slip them in between the potato slices.
5. Brush the potato with olive oil, grind some salt and pepper over the top, sprinkle a few more chopped herbs on top and bake for approximately 60 minutes or until some of the edges start to crisp up. Place small pats of butter and sprinkle some parmesan on top and serve.

Notes:

• This recipe, though time-consuming and painstaking, is very easy to adapt to however many people you have to feed. Allow extra time for assembly though, because it can become quite an involved process.

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