I love potatoes!
Hasselback potatoes are baked potatoes kicked up a notch. They are named after the Restaurant Hasselbacken that first served them in the late 1700’s in
These potatoes look like they might take a long time to prepare but that is not the case. I found that the easiest way to cut them is to place a wooden spoon handle on both sides of the potato, hold it firmly and start slicing every ¼” from the top down to the spoon handles. It’s very easy and a sure way not to accidentally cut through the whole potato. When properly made, the potato should have opened up like the folds of an accordion into a fan shape.
They are delicious and have a great presentation to add some dazzle to an ordinary meal or a holiday meal. They go well with about any meal and would be excellent with ham for your Easter dinner!
8 long baking potatoes, scrubbed
¼ cup grated Parmesan cheese
½ cup bread crumbs
3 tablespoons olive oil, divided
1 teaspoon paprika
Coarse salt, to taste
Fresh parsley, minced (optional)
Preheat oven to 450 degrees.
Oil a shallow glass baking dish.
Peel the potatoes.
Place on a cutting board and cut a narrow slice from the bottom of each potato, discard the slice. This keeps the potato from rolling.
Place a long-handled wooden spoon on each side of the potato lengthwise.
Using a sharp knife, slice each potato crosswise ¼” apart, slicing vertically.
In a small bowl, place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, salt and blend well.
Brush the potatoes with the remaining 2 tablespoons of olive oil.
Pat bread crumb mixture on top of each potato.
Place potatoes in the oiled baking dish.
Cover with foil.
Bake 30 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven.
Sprinkle parsley on top, if desired.
They look like little “ roly-polys” and taste wonderful!