Swedish Hasselback Potatoes recipe per request by Christie

[Guest guest]

These are a true comfort food. You can cut this recipe in half or just use the

leftovers as I usually do. I will eat them the next day with the black beans

and garnish on top.

 

Swedish Hasselback Potatoes

 

7 or 8 large baking potatoes

1/4 cup grated Parmesan cheese

1/2 cup bread crumbs

3 tablespoons olive oil, or melted butter or margarine (I use butter)

1 teaspoon paprika

salt to taste (coarse salt is the best though)

garnish with chopped chives or parsley

 

Preheat oven to 425 to 450 degrees and lightly oil a shallow

baking dish. Peel potatoes and place in cold water so they

don't discolor.

You need to place a long chopstick or a kebob skewar into the potato

lengthwise near the lower half. Let me know if this doesn't make any sense.

Now you take a sharp knife and make slices 1/4 inch apart into the potatoes.

Slice down to where you touch the chopstick.

This way the potatoes will still be attached but you can fan them apart.

Remove chopstick and go to the next potato.

Fan the potatoes and place in baking dish.

Mix the olive oil, Parmesan cheese, bread crumbs, paprika and salt

together. Form a paste and pat this mixture on the potatoes placing a little

between the slices. Pack it in good.

Cover baking dish with foil and bake for 30 minutes.

Uncover and bake an additional 15 minutes.

Remove from oven and sprinkle chives on top and serve.

 

*Note - You can change this recipe around. You can sprinkle chili powder or

curry powder or use cheddar cheese, you can make them with just some butter and

salt.

 

 

 

 

 

" Lions and tigers who wait in the shadows.

They're fast but they're lazy, and sleep in green

meadows. Let's bungle in the jungle. "

Source: Jethro Tull - Bungle in the Jungle

 

 

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[Guest guest]

That sounds really good Donna, thank you. It must be my Irish blood

that makes me love potatoes. I shall try them for dinner tomorrow but

I'll need to quarter the ingredients and still have enough for

leftovers.

Christie

 

, Donnalilacflower

<thelilacflower> wrote:

>

> These are a true comfort food. You can cut this recipe in half or

just use the leftovers as I usually do. I will eat them the next day

with the black beans and garnish on top.

>

> Swedish Hasselback Potatoes

>

>

[Guest guest]

It won't be hard to make the topping. This is how I make it to serve company

usually during the holidays and I make 8 or so. I make them often (usually two)

and just add butter, paprika and salt .

They are so tender and when you fan them they get crunchy on the edges. You

will see what I mean. I'm the tater queen too LOL

You're welcome.

Donna

 

 

 

 

 

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