NO, I don’t mean this blonde Hasselbeck wonder…I’m talking potatoes!!

 

 

Ever check out The Kitchn? It’s a fun food/design magazine about home cooking and whatnot. They give tips and clear directions on dishes. Just thought I’d mention it. If you read it thrice daily and are SO OVER my shout out to The Kitchn, apologies. Now on to potatoes…

I don’t eat starchy delicious potatoes as much as I used to, but one here or there is never a travesty, right? This potato is so simple, so pretty, and so fun to make! These were created at Restaurant Hasselbacken in Sweden:

Hasselback Potatoes  

Makes 1 to 100, your choice

1 potato per person, most any type of spud (If the Underwoods were coming over to our house, that would mean 2+2)

1 TB melted butter/olive oil/coconut oil/fat per potato

Kosher salt & pepper

Toppings (optional): Fresh herbs, veggies, sunflower or flax seeds, cheeses

{supplies: knife, cutting board, bowl, brush, baking pan, oven}

1. Preheat your oven to 425 degrees. Scrub and rinse your potatoes. Pat dry.

2. Using your favorite knife, make downward slices between 1/8 and 1/4-inch thick, making sure not to slice all the way through the potato. Repeat slicing throughout the length of the potato. You can rest it on a large serving spoon to use as a guide, if you’re fretting that you might accidentally slice the potato in half.

3. Melt the butter/oil/fat that you’re using and brush on top of the potato. (Only use half of the liquid.) Sprinkle the top with salt and peppa.

4. Bake at 425 degrees for 30 minutes, and then brush the butter/oil/fat a second time. This 2nd brushing is better because the potato is opened up, and butter gets into the crevices…heaven!

5. Bake for 30 more minutes, and serve piping hot. You can top with cheese (hello, goat), veggies, sunflower seeds, or whatever you like!

 

Happy Thursday! The weekend is so very near…

-Laurel