My love for potatoes met its melodramatic twist of fate curve ball when I discovered I was allergic to them. The allergy still doesn't compute in my head but I do try and stay away. But I still revere the tasty, sinfully yummy creation that is a well-made dish of potatoes, with all my heart.
I recently watched a Food Network segment on how to make Hasselback Potatoes and boy was I smitten by the accordion-like shape of this baked spud. I gather it's named after the Stockholm based Restaurant Hasselbacken that created them. Anyhoo, it had to be re-created in my kitchen, my style.
All you need are: 3 potatoes (the longer and flatter the better), 3-4 pods of garlic, some olive oil (or butter-if you're in a mood to indulge), paprika, red chilli flakes, italian spice mix, salt and pepper. Oh and a very sharp knife.
Prep Kitchen:
Empty the oven and preheat at 400 degrees F for 10 minutes.
While the oven hisses away, place the potatoes on the chopping board and start making thin equidistant slices( breadth-wise and parallel)on the surface of the potatoes. Make sure not to slice through fully.When the potato looks like a paper accordion art project you know you're done. Some people remove the skin but I like keeping them on.
Now for the fun part. Slice the garlic pods thinly. Thin enough to be able to shine a light thru them. Stuff these garlic slices thru the cracks visible. Brush the potatoes on all sides with some olive oil and shower the potatoes with generous amounts of spice- cayenne, paprika, italian herbs, salt, freshly ground black pepper, the works.
Now place these potatoes in an oven-safe bowl and heat in the oven at 410 degrees F for 40 minutes. They look absolutely golden, luscious and crisp when they come out. You could add some grated Parmesan or Gruyere cheese to this and bake for another 15 minutes to savor the goodness of melted cheese.
Garnish with some fresh parsley for that lovely finish!:) I'd say it's an evening well-spent.
The before and after photos:
.JPG)
I recently watched a Food Network segment on how to make Hasselback Potatoes and boy was I smitten by the accordion-like shape of this baked spud. I gather it's named after the Stockholm based Restaurant Hasselbacken that created them. Anyhoo, it had to be re-created in my kitchen, my style.
All you need are: 3 potatoes (the longer and flatter the better), 3-4 pods of garlic, some olive oil (or butter-if you're in a mood to indulge), paprika, red chilli flakes, italian spice mix, salt and pepper. Oh and a very sharp knife.
Prep Kitchen:
Empty the oven and preheat at 400 degrees F for 10 minutes.
While the oven hisses away, place the potatoes on the chopping board and start making thin equidistant slices( breadth-wise and parallel)on the surface of the potatoes. Make sure not to slice through fully.When the potato looks like a paper accordion art project you know you're done. Some people remove the skin but I like keeping them on.
Now for the fun part. Slice the garlic pods thinly. Thin enough to be able to shine a light thru them. Stuff these garlic slices thru the cracks visible. Brush the potatoes on all sides with some olive oil and shower the potatoes with generous amounts of spice- cayenne, paprika, italian herbs, salt, freshly ground black pepper, the works.
Now place these potatoes in an oven-safe bowl and heat in the oven at 410 degrees F for 40 minutes. They look absolutely golden, luscious and crisp when they come out. You could add some grated Parmesan or Gruyere cheese to this and bake for another 15 minutes to savor the goodness of melted cheese.
Garnish with some fresh parsley for that lovely finish!:) I'd say it's an evening well-spent.
The before and after photos:
 |
| The Prep Version |
.JPG) |
| The Après version |
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