The Hasselback potato is a nice riff on the traditional baked potato, and makes a fancy presentation without much additional effort. Named after a restaurant in Sweden, the cutting method involves thinly slicing the potato, but not all the way through. Its unique presentation suits any occasion, from a game day spread to a holiday meal.
You do need to bring your knife skills to this game (and make sure they are sharpened). Need to brush up? Here’s a video with great tips.
Since the potato isn’t cut through all the way, it opens up and fans out a bit while baking. The result of having all those thin cuts is more surface area exposed to butter, herbs, spices and the oven’s hot air. You end up with the crispness of a French fry on the outside with soft baked potato inside.
After an hour in the oven, it’s time to add cheese. We like a combination of cheddar and Parmesan. The cheese melts in between the slices and gets bubbly and golden brown on the exterior. You’re going to love these potatoes.
The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.
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