Hasselback potatoes are potatoes with fancy talking cars. Oh, wait, I was thinking of Hasselhoff potatoes. Hasselback potatoes are a Swedish way of making roasted potatoes. It is really the technique that is special about this, but it is basically a very cool way of doing a baked potato. They look fancy and they get a great crunchy crust on the outside. They are said to have originated in a Swedish restaurant, from where they get their name.
To make Hasselback Potatoes, you have to peel the potatoes and cut thin, crosswise slices about three-quarters of the way down into the potatoes, but NOT all the way through. You want the potato to fan out a bit into an accordion shape.
Then the potatoes are brushed with butter and sprinkled with bread crumbs, salt and pepper, then baked in a 425°F oven and baked until soft, around 45 minutes or so. To this basic technique you can add your own twists and toppings.
Below is a basic recipe. Russet potatoes are great for making Hasselback potatoes, but you can try Yukon gold, or others.
Basic Hasselback Potatoes Recipe
4 to 6 medium potatoes
6 tbs melted butter
salt and pepper to taste
1 tablespoon breakcrumbs, seasoned or unseasoned
2 tbs hard cheese like Romano or Parmesan (optional)
Preheat oven to 425°F (220°C)
Peel the potatoes and place them in a bowl of cold water to keep them from turning brown while you are preparing them. Place each potato into a large metal spoon. The raised edges of the spoon will act as a depth-gauge for your slices. Now, with the potato in the spoon, carefully make slices across the potato (the short way) about 1/8 to 1/4 inch apart. Stop when you reach the edge of the spoon and make slices along the entire length of the potato. The potato slices should all stay connected at the bottom. Return the sliced potato carefully to the bowl of water while slicing the remaining potatoes.
Once you are done slicing all the potatoes, carefully pat them dry and place them cut side up in a shallow baking dish. Brush the potatoes with the melted butter, using about half of the butter. Season to taste with salt and pepper.
Bake the potatoes for 35 to 40 minutes. Remove from oven and brush on the remaining butter, then sprinkle on the bread crumbs and the cheese, if desired. Bake for an additional 10 to 20 minutes, or until browned. Add a dash more salt and pepper, if needed, and serve.
Now, for a wonderful variation on Hasselback potatoes see this recipe for Hasselback Potatoes with Prosciutto and Sage from Handle the Heat.