DAK's Spices Hasselback (Accordion) Potatoes - WBRC FOX6 News - Birmingham, AL

DAK's Spices Hasselback (Accordion) Potatoes

DAK's Spices Hasselback (Accordion) Potatoes
Tired of the same boring potato dishes??? Try this recipe!!! This will definitely give the plain potato a new do…For all you history buffs, these potatoes were first introduced in the 1700s by a restaurant in Stockholm named Hasselbacken.  To this day, they are prepared very similar to the original recipe.
Each Hasselback potato recipes starts the same way, by scoring your potato (large, small, russet, purple, or sweet) with thin slices about ¾ of the way through the potato.  Then you fan the slices out gently, add butter or oil, cheese or your favorite seasonings.  What emerges is lots of crispy edges, soft interior, and toppings in every bite.  Believe me, once you try this recipe, you will have a hard time going back to the standard baked potato.
2 large russet potatoes
2 tablespoons of extra virgin olive oil
½ cup of cheddar cheese
¼ cup of heavy cream
Sour cream, chives, green onion, crumbled bacon for garnish (optional)

Preheat the oven to 425 degrees
Scrub the potatoes well and pat dry.  You will need 2 wooden spoons or chopsticks to help guide your cutting.  Place one potato on a cutting board and place a chopstick/spoon on each side of the base of the potato.  With a very sharp knife, holding the chopsticks tightly against the potato with one hand and knife in the other, slice crossways into very thin slices.  Only go down as far as the chopsticks/spoon. Do NOT cut all the way through.  Repeat with the rest of the potatoes and place into a sprayed baking dish or pan.  If you are making a number of potatoes, you can put the sliced potatoes in a bowl of cold water to keep from browning.
Pour the olive oil in small bowl. With a pastry brush, coat each potato with the oil.  Be sure to get the oil in between the slices and fan the potatoes slices open nicely. Sprinkle the potatoes generously with ORIGINAL RED or GREEN ZEST.
Bake in the preheated oven for about 45 minutes or until tender.  Remove from the oven and drizzle with heavy cream over the potatoes.  Top with cheddar cheese.  Bake for another 10-12 minutes until cheeses have melted and are browned to the desired doneness.

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