Want a new take on a baked potato? Try these Hasselback potatoes, the accordion cut on these potatoes add more surface area for the delicious herb infused butter to soak into. I love using this technique for the delicious boost of flavor, but also because it speeds up the baking process by exposing the inside of the potatoes to heat.
To start these potatoes, make sure you are scrub your potatoes very well. The crispy skin is delicious, you’ll want to eat it and you don’t want to ruin a great bite with dirty grit. I like to use smaller potatoes for this application, the younger potatoes tend to be sweeter and more flavorful than larger and older ones, also the skins are thinner on younger potatoes. Tonight I am using Russet potatoes, but this application can be used on red skin or yellow potatoes.
Also, go ahead and preheat your oven to 450 degrees.
After scrubbing the potatoes start slicing them into thin slices, but make sure you are not cutting all the way through. Leave about 1/4″ at the base of the potato.
For the herb-infused butter, you need to chop your herbs and aromatics. To mince your shallot, peel off the paper skin, then slice off the paper skin top- make sure you do not slice the end of the bulb through the roots- this will hold the slices in place and help with cutting. Make thin vertical slices into the shallot bulb, again, do not slice all the way through the root at the base. Now turn the shallot sideways and cut thin slices through the bulb, starting at the top, intersecting your previous slices, this will create a minced cut. Now do the same for the garlic and set both aside. Finely dice your parsley, by rolling the picked parsley leaves into a tight ball with your fingertips in your left hand (assuming you’re right handed, switch if you’re a lefty). Keeping your fingertips curled under the fingers holding the ball of herb, rest the broad side (obviously not the sharp side) of the knife against your knuckles and start cutting the herbs with a forward and back motion, feeding the herbs into the blade as you go. Now rotate the pile 90 degrees and run your knife back through the pile of parsley to create a fine chop.
Melt you butter in a small saucepan on low heat, make sure you do not burn the butter. Once melted, add the olive oil, the shallots, garlic, and parsley. Let everything cook for 3-4 minutes making sure nothing browns, all you’re looking to do right now is to infuse the butter with the herb and aromatics.
Place your sliced potatoes on a cookie sheet and baste your butter sauce over the tops of the potatoes, making sure to work the herbs and oils into the sliced crevices. Once the potatoes are sufficiently oiled to your satisfaction, sprinkle the grated parmesan cheese over the top.
Place your potatoes into the middle of your preheated oven and bake for 45 minutes at 450 degrees.
These potatoes come from an old recipe out of Sweden from the 1700’s, they are named after the restaurant they were created in, Hasselback’s have recently come back into popularity. For this recipe, I am using parsley, but you can use thyme or rosemary- all will work just fine. You can also give this recipe a different spin by adding cumin or chili pepper if you want a Mexican twist. To serve them with fish or seafood you can add lemon to the garlic butter; for Thanksgiving, you can use sage. What kind of spin will you make to these potatoes?
- 6 medium potatoes
- 1/4 cup grated parmesan cheese
- 1 stick of salted butter
- 1 shallot (minced)
- 4 cloves of garlic (minced)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 cup olive oil
- pinch of salt
- Preheat the oven to 450 degrees.
- Melt butter in saucepan on low heat.
- Add olive oil, finely chopped fresh parsley, minced shallot and garlic and a pinch of salt.
- Sauté for 3-4 minutes, making sure shallot and garlic does not brown.
- Thinly slice potatoes, making sure not to cut all the way through and leaving 1/4" at the base of the potato- creating an accordian shaped potato.
- Baste the sliced potato with the infuse herb butter.
- Sprinkle basted potato with grated parmesan cheese.
- Bake potatoes for 45 minutes.