Hasselback potatoes trace to
, where the restaurant
Hasselbacken first served them in the 1940s. Initially, the slices are closed
but open as they cook where the edges become crisp and their center softens
nicely. Stockholm, Sweden
Maris Pipers are the best potato for these, but any medium-sized, starchy baking potato will also work. Flavorful olive oil is used or good sweet butter.
2 medium Maris Piper baking potatoes
2 cloves garlic, sliced, (optional)
Extra virgin unfiltered first-cold pressed olive oil or clarified butter
Sea salt and white pepper
If your potatoes insist on rolling around, shave off a small strip lengthwise so that they can sit on a flat bottom. Using a sharp knife, slice the potato thinly across, width-wise. To make things much easier, lay two pencil (or wooden spoon handles) either side of the potato as a knife-stop. Stuff thin slices of garlic (optionally) between the slices. Drizzle with olive oil or clarified melted butter. Bake for 20~30 minutes at 350 F. Add more butter or oil and sprinkle with rosemary and sea salt and white pepper. Continue to bake another for 20~30 minutes until the potato is cooked through and the edges are crispy.