Hasselback Potatoes
Hasselback potatoes, accordion potatoes or Swedish-style baked: whatever its name, this recipe is both ravishing and stunning!
Preparation
10 minutes
Cooking
45 minutes
Portions
8
Food storage
3 days in the fridge. Can’t be frozen. Tastier when served immediately
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 6 to 10 potatoes (depending on size), washed (about 1,5 kg/3 lbs)
- 30 ml (2 tbsp) melted butter or non-hydrogenated margarine
- 15 ml (1 tbsp) canola oil
- 5 ml (1 tsp) paprika
- 2 ml (½ tsp) dried thyme (optional)
- Salt and pepper to taste
Preparation
- Place oven rack in the middle position and preheat the oven to 200oC (400oF).
- Thinly slice the potatoes without cutting right to the bottom so that each potato still holds together.
- Put the potatoes in an 8-inch square baking dish. You can also use a bigger dish or a baking sheet, if needed.
- Mix the melted butter or margarine and oil in a small bowl and pour onto the potatoes.
- Sprinkle on the salt, pepper, paprika and thyme, if using.
- Bake for about 45 minutes, or until the potatoes are golden brown and a fork pierces the potatoes easily. Baste the potatoes with the butter from the bottom of the pan occasionally while they are cooking.
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