Hasselbeck Potatoes

Hasselback Potatoes are a Swedish version of baked potato. The outside crisps up nicely and the soft center it’s a pleasure to eat. It’s makes a nice presentation and is easy to prepare. I’ve made these and brought them in a crock pot to a party, and it works nice keeping them warm. Perfect for the holidays. They are always a big hit, I get requested to make these often.

Slice the washed small red potatoes 1/4 inch slices but not all the way through. You can use chopsticks or a wooden spoon if you have trouble stopping before you cut all the way through. Then slice up some cloves of garlic and slide a slice in between the slits in the potato. Place the potatoes in a baking dish and drizzle with olive oil. Sprinkle with coarse sea salt and freshly ground pepper,or add fresh chopped herbs, or dried. Bake in 400° oven for an hour until the outside is crisp and the potatoes are cooked through. They end up a little crisp on the outside and nice and soft inside.

I sprinkled some Parmesan on them halfway through the cooking time.

I was so excited to eat these the photo blurred….no, umm… they were hot out of the oven and steamed up the lens….that’s it.

Serve with your favorite herbed sour cream, sprinkled a little extra Parmesan and herbs on top, and there you have it.

They go nicely with roasts and baked fish, heck they are garlic potatoes, they taste good with anything or I could make a meal of them by themselves.

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