Swedish Roast Potatoes (Hasselback Potatoes)

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Try out this simple, yet impressive looking recipe from Chef Michael P. Clive when you want to switch things up from your regular potato side dish. Cutting the potatoes into accordion fans gives you the best of both potato worlds: a maximum crispy roasted surface and a fluffy tender interior.

Swedish Roast Potatoes by Chef Michael P. Clive

Ingredients

4 medium baking or Yukon gold potatoes, peeled
1/2 cup breadcrumbs
1/2 cup butter
to taste salt and pepper

Preparation

  1. Preheat the oven to 425F.
  2. Slice into the potatoes about 1/4 inch apart. Do not cut completely through, leaving a base to hold potato together.
  3. Top each potato with a 1 tbsp of butter. Bake for until very light golden brown, about 25 minutes. Remove from the oven, and sprinkle each potato with breadcrumbs, and salt and pepper to taste. Top each potato again with 1 tbsp of butter.
  4. Bake for another 20-30 minutes, depending on the size of the potatoes, or until golden on the outside and soft on the inside. You can also turn the oven to broil for the last 5 minutes of cooking to get an extra crispy outside.

Yield: Serves 4 as a side dish

 

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