These Swedish baked potatoes are not only popular but are unique & very delicious. While in the process of baking, the potato slices fan out just a little. This makes it look pretty & a great presentation. These potatoes pair well with roasts, grilled meats & in sandwiches. It is enjoyable straight from the oven with a dollop of herbed butter or cream.
The preparation is quick & simple too. Children love these Hasselback Potatoes very much. I hope you will love this recipe as well. Enjoy! J
6 fresh Garlic Cloves (sliced)
Oil for drizzling
Mixed Italian dry Herbs
4 tbsps. Buttter(Amul) or unsalted Butter
Parmesan Cheese or Cheddar Cheese (grated)
Salt to taste
Wash the potatoes well & wipe them dry.
As per your preference you may peel the potatoes or retain the skin.
You may even slice off a thin layer of the bottom of the potatoes to balance the potatoes better or retain them as it is if they fit well in your baking pan.
Slice into the potatoes but not completely through them.
Slice potatoes, creating very thin rounds connected at the base.
To do this, place two long handled wooden chopsticks on each side of the potato lengthwise or place it in a deep wooden spoon like the way I did,
Use a sharp knife & slice each potato crosswise, making ¼ inch apart slices, cutting down vertically.
The chopsticks or the spoon will prevent the knife from cutting entirely through the potato.
It is necessary to leave ¼ inch of the bottom of the potato intact.
As soon as you finish cutting each potato, drop them into a sufficiently large bowl of cold water to prevent discoloring.
Gently flex the potato fans open while rinsing under the cold water.
Be gentle & take care that the slices do not break apart.
Rinsing with water helps to get rid of excess starch from the potatoes that can impede the fanning process.
Dry the potatoes well before baking.
Next slide the garlic clove slices in between potato slices.
You may have to push in the garlic slices as the sliced potato will be tight.
Be careful not to break slices.
Place/arrange the potatoes in an oiled baking dish/tray/sheet.
Generously sprinkle potatoes with salt.
Top each potato with one tablespoon butter & drizzle with olive oil.
Cover the pan/tray/sheet with aluminium foil & bake for an hour in a preheated oven at 200C. or until the potatoes are tender on the inside & crisp on the outside.
Remove the pan, take off the foil & baste potatoes with oil & butter after every 10 to 15 mins.This will make the skin crispy & delicious & the potatoes extra buttery.
When cooked through & crispy; sprinkle mixed Italian dry herb, grated cheese & let it bake for another 5 mins.
Remove it from the oven & let it cool for about 10 mins.
Serve drizzled with remaining melted butter & with your favorite sauce, chutney or dip.