I've never eaten a potato I haven't loved, and these delightful spuds are no exception! They were first served in Stockholm at Restaurant Hasselbacken in the 1940's and are still served there today. I understand they've become a big staple all over Europe, and from the number of recipes I found on the internet, it's safe to say they're a big hit here in the USofA as well! My inspiration for making them came from one of my very favorite food bloggers, Kay, a gal from Holland. Her photography, writing and especially her recipes are wonderful. You really should take the time to explore her blog. You can find Kay's original recipe here. (I just discovered her "Hasselback - the sequel" recipe. How good does that skillet of potatoes look? Definitely trying those next time!)
Below is what I did, but this is one versatile dish! You can stuff the potatoes with cheese, or tomatoes and bacon as Kay did in her sequel recipe. I think it would be delicious with fajita or southwest seasonings in the butter and served with sour cream on the side. Endless possibilities, I tell you, just endless!
Yukon gold potatoes (one potato for each diner, plus one extra)
butter (approx. 1 tablespoon for each potato)
Trader Joe's lemon pepper grinder*
fresh parsley, chopped
Preheat oven to 425 F. Wash potatoes. Put butter in a microwavable container that is the right size to roll the potatoes in and melt in the microwave. After it's melted, add the spices you want to use. I grated about a tablespoon of the lemon pepper in it and since the other ingredients in the grinder are *onion, lemon rind, sea salt, and roasted garlic*, that's the only seasoning I used. Place each potato in a serving spoon and slice potato in a fan, being sure not to slice all the way through. (You can also put the potatoes between two wooden spoons or chop sticks to slice.) Roll each potato in the butter mixture making sure all surfaces are coated. Place them in an baking dish that's big enough that the potatoes don't touch. Pour any remaining butter over the tops of the potatoes. Using a pastry brush, try to get the butter mixture in between the slices, being careful not to break the potatoes apart. Roast for 40 - 45 minutes or until they are nice and browned. Sprinkle tops with the parsley and serve immediately.
'till we feast again!