January 10, 2012

Swedish Hasselback Baked Potatoes

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Ok, I know it's on everyone's mind but since no one else is saying it, I will....

Where is the snow??? 

I mean come on people, I do live in New England here. One fluke storm... well actually Noreaster, back in October but is that really it??? This should be prime time for a few inches already and possibly {dare I say} a snow day!!! 

Paul is a snow fanatic, partially because he snow plows but also because I think ever since he was a little kid he loves the cold weather and all the fun that snow brings. No, neither of us snowboard or ski {shockingly}. I used to when I was younger but those days are long gone and he is just to damn tall to attempt balancing on those skinny little ski's. 

Clearly our household is ready for a few flurries and I hope they come soon. Cold weather isn't the same without the snow to prove it.
Any who, some of you might already know but I have grown a fast and heavy love for Pinterest. I have 14 boards, 1181 pins and currently 76 followers {awesome}. Well this new addiction has brought on new recipes, DIY crafts, household projects and so much more... the website is endless with possibilities and I NEED to make it all.

This might have been one of the first intriguing 'recipes' that I saw on there and being that it's so simple, I had to put it together for dinner one night. What could go wrong with a baked potato, especially one that looked this cute. 
I found out these are Hasselback potatoes, which get their name from Hasselbacken, the Stockholm restaurant where it was first served.  

There are several cloves of garlic added to the original Swedish version of baked potatoes to enhance the flavor, always a plus when you are working with potatoes. They turned out great, very delicious. They were crispy on the outside and tender on the inside, just like a good potato should be, almost like russet fries but in baked potato form.

Delightful, delicious and very decadent to serve up to guests. 

Swedish Hasselback Baked Potatoes
Photos by A Healthy Jalapeño 
Recipe adopted by Sea Salt With Food

4 medium size potatoes (or however many you are serving)
2 garlic cloves, minced
olive oil
ground sea salt
fresh black pepper

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 1/4 in apart.

Arrange the potatoes in a baking tray and sprinkle with garlic. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Helpful tips: I learned from a fellow bloggy friend, that when making these, cut a thin slice from the base of each potato so that they will sit flat on a cutting board. The place a potato on the cutting board, and lay a wooden spoon alongside the length of it. This stops you from cutting right through to the bottom of the potato. Works wonders! :)


Kim Bee said...

Aren't these potatoes fun to make. I am playing with more ideas for them. They just look so cool. Your pictures are wonderful. I am now craving hasselbacks. Lol!

Laura @ A Healthy Jalapeño said...

Aww thanks so much!! They were so easy, and now that I know how to mke them I too am going to try out a ton of different styles and flavors. And you are right, they look awesome! Noms!!!

Ruth Reynoso-Sance said...

They look absolutely beautiful! And they are easy to make, that's a plus plus!

CulinaryCache said...

These look delicious, I will definitely try this recipe soon!

Asian-spice mix said...

Simple way to create potato dish,looks good :)

peanutbutterandpeppers.com said...

Sounds fabolous! It seems the Hasselback is the new rage with potatoes!

grace said...

bite your tongue, laura! the snow will be here soon enough!
meanwhile, these potatoes are always impressive. thanks for sharing your take on the hasselback! :)

Magic of Spice said...

These look fantastic...love all the garlic, delicious :)

Mary said...

Hasselback potatoes are some of out favorites. I LOVE making them. They just look so pretty on the plates!