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My review
Hasselback Potatoes
POMPIER850
"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside."
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Ingredients
1 h 15 m servings 247 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 425 degrees F (220 degrees C).
- Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
- When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
- Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 247 calories; 7.1 g fat; 41.1 g carbohydrates; 6.1 g protein; 19 mg cholesterol; 171 mg sodium. Full nutrition
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Reviews
Read all reviews 336439 Ratings
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Most helpful positive review
3/12/2009
I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handl...
Most helpful critical review
6/20/2011
I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on pot...
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3/12/2009
I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handl...
1/24/2005
These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped th...
2/24/2009
BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and ...
2/2/2011
Does anyone besides me have issues with rating a recipe lower JUST because you altered it to your taste? Come on, people. This is a great recipe! If I decide to use olive oil instead of butter, ...
6/20/2011
I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on pot...
2/26/2009
We loved the presentation of these potatoes, and the next time I make them I'll add more seasonings to the butter (I used a mixture of olive oil and butter). I used minced garlic, but it mostly...
6/13/2012
These are my all-time favorite potatoes. I find you don't have to do anything difficult to them to have them come out great - I just scrub the potatoes, cut the slices with two wooden spoon han...
6/5/2008
These were super! I also turned them over and let them brown on the top. Also, I added way more bread crumbs than recommended. I spread the slices apart to make sure crumbs were in there also. I...