Deconstructed Hasselback Potatoes

We’ve all seen those perfectly fanned out potato recipes by now, right? They are not named for the TV host or the football player either. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis. Typically, I see a potato that has slices that are not quite cut through. The slices are fanned out with butter herbs and cheese used between each slice. Once baked the potato develops a crisp outside with a tender cheesy, buttery middle.

I’m calling mine deconstructed because I sliced them all the way through and instead of arranging them one potato at a time on a baking sheet, I placed them into an oven safe skillet. The skillet method worked out! Lots of crisp, buttery surface area was the result! A handful of inexpensive ingredients and some time are all you need for this ultra satisfying side dish.

You will need the following:

  • 5-8 (depending on the size of your skillet)medium sized Yukon Gold potatoes
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1 stick salted butter, sliced in pats

Directions:

  1. Slice potatoes evenly, about a quarter inch thick short ways
  2. Arrange them slightly fanned out in your greased skillet
  3. Generously salt and pepper
  4. Sprinkle minced garlic over the potatoes
  5. Top with pats of butter
  6. Cover with foil and bake at 375 degrees for one hour. Remove foil, add parmesan sprinkled evenly over the top and place back into the oven uncovered, for a half hour

You can serve these right out of the skillet and trust me, you’ll be fighting each other for the crispy bits in no time! Swearing Mom out._MG_0436

Photo Credit: Baron Norris

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