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Hasselback potatoes. December 16, 2011

Posted by ourfriendben in gardening, recipes.
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Silence Dogood here. Do you know Nancy Ondra’s gardening blog, Hayefield (http://hayefield.com/)? If not, you’re missing a real treat. The writing, information, and photos are first-rate. So much so, that Hayefield won a Horticulture magazine “Best Gardening Blogs of 2011” award, the equivalent of a gardening Oscar. Head on over and see for yourself!

You might be wondering what this has to do with potatoes. Of course, potatoes are super-easy and fun to grow. But Hasselback potatoes are a dish, not a variety. I’d never heard of them until Nan mentioned them in her post of Dec. 7, “Odds and Ends.” The photo of the finished potatoes looked so delicious, and the technique for making them was so easy, I just had to share it with you.

According to a comment on the post, this dish originated at the famous Hasselbacken (“hazel slope”) restaurant in Stockholm. To make them, you slice the potatoes across (not lengthwise) in very thin slices, leaving the skins on. The trick is to slice them about 3/4 of the way through so the potato remains whole. (You can see why their alternative name is “accordion potatoes.”) Nan says that putting chopsticks on either side of the potato will help you keep from cutting clear through. Check out the photo over at Hayefield (scroll down the post to the section called “The Eyes Have It”) to see how they’re supposed to look; they are gorgeous.

Once you’ve sliced your potatoes, put them (carefully!) on a lined baking sheet, drizzle on olive oil, and bake for an hour (at 350 degrees F., I’m assuming). Nan says the outside gets crispy and the inside is soft and creamy. Yum! She notes that this technique works for sweet potatoes as well, and that the results are simply spectacular when you use blue- or rose-fleshed potatoes.

Nan says this is her new favorite way to eat potatoes, and I can see why. I made them for our supper last night, and they were fun and good. Our friend Ben loved them. (Mind you, lazy slob that I am, I didn’t bother with the chopsticks, just made the cuts with a sharp knife and a firm hand, and they were perfect.) I’ll be trying the technique with another of our favorites, sweet potatoes, soon. Wonder how it would work on yellow squash, zucchini, and Oriental eggplant? Hmmm…

              ‘Til next time,

                           Silence

Comments»

1. gulrotkake - December 16, 2011

gulrotkake langpanne Hrm, Not the best post unfortunately. Sorry to be so blunt! You should try some Norwegian carrot cake ( gulrotkake ) to cheer you up instead.

Oops, sorry to disappoint! And thanks for the link to the gulrotkake recipe. We’re always up for a good carrot cake!


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