May 28, 2010


This post by Seasaltwithfood made me fall in love with Swedish hasselback potatoes before I even tasted one. To me, a hasselhoff potato is a baked potato turned hipster/indie/edgy without losing its dignity…the name makes me giggle because it makes me think of David Hasselhoff in his Baywatch days…and Gwen Stefani’s obnoxious but strangely addicting Hollaback Girl.  

I tried out a similar recipe for dinner tonight with awesome results. Put in mathematical terms, crispy exterior + tender interior + spiced tops = food bliss! My potatoes weren’t nearly as pretty as Seasaltwithfood’s, but we (faux) hipsters aren’t really into looking pretty anyway :P

I really loved how easy the prep work was and how wonderfully flavorful the potatoes turned out - no need to add calorie-heavy toppings like butter or cheese. Hasselback potatoes are also easier to eat than baked potatoes since they’re already sliced, and the seasoned crispy skin is the perfect complement to the tender insides, which I usually find to be too bland and dry in baked potatoes.

This was a big hit with my family, so I’ll probably be making them again before I go back to Boston next Thursday - a great side dish to go with all the meat we’ll be grilling this Memorial Day weekend! Check out the super simple and easy-to-modify recipe:

Spiced Hasselback Potatoes
6 servings

6 medium potatoes
4 cloves garlic, finely sliced
1/4 c. olive oil
2 tsp. salt
2 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. dried basil

Preheat oven to 425 degrees F.

Wash potatoes and cut off a small slice on what will be the bottom of each so they won’t roll around while you’re cutting.

Carefully cut deep slits in each potato going from one end to the other to create thin slices, making sure you don’t cut all the way down. You can put chopsticks down on the cutting board on each side of the potato to prevent your knife from cutting all the way through the potato.

Tuck slices of garlic into some of the slits. 

Mix together spices and sprinkle over the potatoes. Drizzle with olive oil.

Place potatoes on a baking sheet (lined with aluminum foil for easy clean-up!) and bake in oven for about 45 minutes, or until outside of potatoes are browned and slightly crispy while inside is tender (fork goes through easily).

Let cool slightly before serving. Enjoy!

blog comments powered by Disqus