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Hasselback Potatoes

Hasselback Potato by The Culinary ChaseYears ago I would take potatoes, slice them (not all the way through), place thinly sliced onion rings and butter in between the slices.  I would season with salt and pepper, wrap in tin foil and bake in the oven.

  I never knew slicing the potato in this way was referred to as Hasselback. Hasselback potatoes according to About.com were named after a Stockholm restaurant that invented them.  Placing butter or oil between the slices allowed them to fan out during the baking process.  These potatoes are a perfect side dish to a Sunday roast.

potatoes, washed and scrubbed clean (pat dry)
melted butter
olive oil
sea salt and freshly ground black pepper
fresh thyme leaves, optional

1) Preheat oven to 425f.
2) Make even slices in the potatoes but don’t cut all the way through.
3) Combine equal amounts of butter and olive oil and brush this mixture all over the potato. Add some of this mixture to the bottom of a baking dish. Season potatoes with salt and pepper.
4) Bake 30 minutes. Remove from oven and baste potatoes with melted butter and olive oil mixture.  Place back in the oven and bake for another 30 minutes or until the potatoes are golden crispy on the edges and easily pieced in the middle with a knife. Serve hot out of the oven sprinkled with thyme leaves.

potatoes by The Culinary ChaseThe Culinary Chase’s Note: I really wanted to use duck fat but couldn’t find any at the time. You can dress these potatoes up with grated cheese, bacon bits, sprinkling of paprika, minced garlic or keep it simple with just the above ingredients. Either way, these spuds taste de-lish. Enjoy!

The post Hasselback Potatoes appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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