and delicious, the Hasselback potato hails from
Stockholm, but demands your culinary attention.
so clued-in to social media can be a blessing and a curse.
The blessing: One learns about new and amazing crafts and
recipes that one must try. The curse: One learns about new
and amazing crafts and recipes that one must try. At issue:
My "must do" list stretches ahead into next
January, while my budget limps along back in July somewhere.
one of the nifty items on my list was the Hasselback potato
— that beautiful, fanned-out baked potato making constant
appearances on my Facebook timeline. I’m not sure who
first put forward the post, but it seems I run into a
gorgeous photo of these delicious-looking spuds every few
days, usually at my most ravenous moments.
sad sorry truth is, I’m not a huge potato maker. For
years, low-carb diets have been the trend and I have a ton
of very positive things to say about reducing carbohydrates
in one’s daily consumption. But — and with carbs, there
is always a very large but (buh-doom-bah) — the
high-starch, carbohydrate-laden potato is delicious. Before
dieters permanently write off these beloved tubers, know
that they have roughly 4 grams of protein and plenty of
addition," says Prevention Magazine, "one medium
baked potato (including the skin) provides 20 percent of
your daily potassium, a known hyper-tension fighter."
Granted, I prefer my hyper-tension fighter drenched in
butter, sour cream and bacon, but the potato can be consumed
in other delectable, less-fatty ways.
looking for a solid side dish to wow friends or a simple
entree to enjoy in front of the TV, give the Hasselback
potato a try. Apparently a Swedish dish, the Hasselback is a
thinly sliced, fan-like baked potato that — much like
virtually any other type of baked potato — can be topped
with any number of delicious items. This recipe does call
for butter and Parmesan cheese, but it also requires no
peeling and keeps all the nutrients that linger beneath the
baking potatoes, scrubbed
tablespoons melted butter
tablespoons Parmesan cheese
tablespoons panko breadcrumbs (or other dry breadcrumbs)
your oven to 425 degrees. Place a washed potato on your
cutting board, and set a wooden spoon handle next to it,
running along the length of the potato’s base. With a
sharp knife, begin making thin (1/8-inch to 1/4-inch) slices
across the potato’s width. As you cut downward, use the
spoon’s handle to act as your cutting guide so you don’t
slice down all the way through the potato. Prepare all 4
potatoes in this way.
the cut potatoes in a baking dish. Spread 2 tablespoons of
butter atop the prepared potatoes. Season with salt and
pepper, and bake for 40 minutes.
the potatoes from the oven and top each potato with the
panko breadcrumbs, Parmesan cheese and the remaining butter.
Re-season with salt and pepper and bake for another 20 to 25
from oven and let then cool slightly before consuming with