Hasselback Potatoes / Potato Fans

Beyond baked, Hasselback potatoes are a classy way to prepare, serve and enjoy spuds! We used to make them for fancy catering events at the Kirby House restaurant but Barry downsized the recipe for just two. 

He did a simple version adding a few herbs and Parmesan; other grated cheeses could be added, such as Cheddar (cooked bacon, grated Cheddar & chives would be good) or I’ve even seen thin slices of cheese inserted in some of the slits. Lots of possibilities. 

According to an Internet source, Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and these potatoes were first served there in 1953. The potatoes quickly gained popularity in Sweden for their tender baked potato interiors with their crispy, crunchy exteriors. As this dish gained popularity, this dish became known as Hasselback potatoes around the world.

 

Hasselback Potatoes / Potato Fans    2 servings

2 medium russet potatoes

3/4 teaspoon coarse salt

2 to 2 1/2 tablespoons melted butter

1/4 cup shredded Parmesan cheese

Optional -- chopped parsley, chopped chives or thyme leaves for garnish

1. Preheat oven to 450°. 
2. Scrub and dry the potatoes. 
3. Cut a thin sliver from one long side of a potato so that it sits flat. 
   
4. Position cut-side down between the handles of two wooden spoons. Using a sharp knife,make cuts in the potato 1/8” apart, stopping when knife hits the spoon handles. Repeat with remaining potato. 
   
   
   
   
5. Arrange potatoes cut side up in a baking dish of pan. Carefully drizzle each potato with melted butter and coarse salt being sure that butter and salt seep into the slices. 
   
6. Bake for 1 hour. Remove from the oven, sprinkle with Parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender. 
7. Garnish with extra herbs if desired.  

Recipe without photos . . . Hasselback Potatoes / Potato Fans    2 servings

2 medium russet potatoes

3/4 teaspoon coarse salt

2 to 2 1/2 tablespoons melted butter

1/4 cup shredded Parmesan cheese

Optional -- chopped parsley, chopped chives or thyme leaves for garnish

1. Preheat oven to 450°. 
2. Scrub and dry the potatoes. 
3. Cut a thin sliver from one long side of a potato so that it sits flat. 
4. Position cut-side down between the handles of two wooden spoons. Using a sharp knife,make cuts in the potato 1/8” apart, stopping when knife hits the spoon handles. Repeat with remaining potato. 
5. Arrange potatoes cut side up in a baking dish of pan. Carefully drizzle each potato with melted butter and coarse salt being sure that butter and salt seep into the slices. 
6. Bake for 1 hour. Remove from the oven, sprinkle with Parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender. 
7. Garnish with extra herbs if desired.