Hasselback Potatoes

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It’s all in the cutting: a baked potato with some visual flair and did I mention simple to do? This dramatic presentation of the simple potato was introduced by the Hasselbacken Hotel in Stockholm, Sweden in the 1940’s. (This sort of begs the question of why it’s not called a Hasselbacken Potato, but nobody asked me.) It has caught the recent culinary eye of the US with the increase of food porn on Instagram, Pinterest and Facebook.

The key to the Hasselback is making thin slices of the baking potato without slicing through to the bottom. You want to stop about 1/4 inch before slicing through. To aid me in cutting, I place the potato on the counter between two cutting boards and cut down to the boards. I have heard of people doing the same with chop sticks, but I found them too thin and ended up with sliced potatoes.

Once the potatoes are cut, I run them under cold water to remove some of the starch and pat them dry. From there, your options are open. For the pictured potato, I simply sprayed it which Olive Oil and sprinkled it with Kosher Salt. You can add your favorite herbs, butter and/or maybe some cheese between the slices. Let your imagination run wild.

I bake them at 400 degrees F. for 45-60 minutes or throw them on the grill on indirect heat until done. As they cook, the slices fan out for a impressive presentation.

The potato is crisp on the outside, a little creamy on the inside and elegant on the plate. Don’t tell your guests how simple it was to make and keep them in awe of your great culinary talents.

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