Hasselback Potatoes are an easy side dish or appetizer perfect for Thanksgiving, Christmas or any holiday entertaining!
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Over the holiday week, I was watching an episode of the Barefoot Contessa on the Food Network. She was recounting one of her trips to Paris. In one of the scenes she was in a French Delicatessen and she was talking with the store keeper about these spiral sliced potatoes. They looked absolutely delicious. If they said the type of potato it was, I didn’t catch it, but I decided I had to try to make these.
So I Googled spiral potatoes and up came “Hasselback Potatoes”. They looked similar to what I remember so I delved into looking at different recipes and exactly what are
Here’s what I found out….
“Hasselback Potatoes are the Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
This baked potato is not your average baked potato! Hasselback Potatoes looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out creating a slightly for a show-stopping presentation.” ~What’sCookingAmerica
I had some Yukon Gold Potatoes on hand, so I decided to make them for our New Year’s Day dinner along with Filet Mignon (which my hubby did on the grill) and Roasted Pears with Honey, Walnuts and Gorgonzola.
Hasselback Potatoes with Roasted Pepper Pesto
Yields: 4 servings
1 Tablespoon butter, cut into tiny cubes
1-2 cloves of garlic, thinly sliced
2 Tablespoons duck fat (or olive oil)
Kosher salt and pepper, to taste
Top with Roasted Pepper Pesto Sauce Recipe
Preheat the oven to 400°F.
Scrub the potatoes clean because we’re going to be leaving the skin on for crispy, golden skin.
Place potato on spoon to make sure you don cut all of the way through. Use sharp knife to cut potato at 1/8 inches interval leaving 1/4 inch of potato.
Lay the potatoes on a baking sheet. Place the sliced garlic in between the layers of potatoes, and push the cubes of butter in at equal intervals.
Give it a good sprinkle of salt and pepper.
Use about 1/2 to 1 teaspoon of duck fat (or olive oil) and rub all over potato.
Bake for 50-60 minutes. Half way through cooking, take potatoes out of oven. Brush with a bit more duck fat and add more salt and pepper. This will create more of a crispy crust. Turn sheet pan and put back into oven for the remaining cook time.
Remove from oven. Top with roasted pepper pesto sauce and enjoy!
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