Monday, March 12, 2012

Parmesan Hasselbeck Potatoes

This is a spin on a traditional Swedish recipe for Hasselback potatoes. These potatoes are simple to make and taste amazing. I like to place thin slices of butter and parmesan cheese alternating between each layer. You can create any flavor combination you desire. I have seen these potatoes with thin slices of garlic in between the layers and even topped with melted cheddar cheese. Enjoy!!

Hasselbeck Potatoes
Serves 4

4 baking potatoes ( most potatoes work well with this recipe)
3-4 tbsp butter- thinly sliced
2-3 oz parmesan cheese or pecorino romano-thinly sliced
Olive oil

1. Preheat oven to 400 degrees F. With a sharp knife cut about 1/8" slices along the potato, working your knife all the way to the bottom, but not slicing all the way through. Continue with all potatoes.

2. In between each slice, place a thin slice of butter alternating with a thin slice of parmesan cheese; until each section is filled.

3. Coat each potato with olive oil on all sides and place of a baking sheet. Season with salt and pepper.

4. Bake at 400 degrees for 50-60 minutes; until tender in the middle and crispy of the outside. Serve immediately.

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