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Hasselback Potatoes Recipe

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This recipe for Hasselback Potatoes is from Running Out Of Thyme, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
o 4 large potatoes, Yukon Gold, Russet, or Red Bliss
o 4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
o Salt
o Pepper
o Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Directions:
Directions:
• Arrange a rack in the bottom third of the oven and heat to 425°F.
• Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
• Cut slits in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices ⅛-inch to ¼-inch apart. You can rest the potato in a large serving spoon (or on 2 wooden chopsticks) and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
• Arrange the potatoes in a baking dish. Brush the potatoes all over with half the butter or other fat, including the bottoms.
• Sprinkle the potatoes generously with salt and pepper.
• Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
• Bake another 30 to 40 minutes. Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife, 30 to 40 minutes. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
• Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We can thank the Swedes for this delicious potato option (Hasselbackspotatis). This version is from thekitchn.com website and is the basic recipe. You can build on it by adding or “loading” it with practically anything you like. We prefer mixing butter and olive oil rather than using one or the other fats. We think it makes for a crisper outer layer. If you like the loaded jacket potatoes, you’ll really love Hasselback potatoes. They are easy to make and make a great presentation to impress company.

 

 

 

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