HASSELBACK POTATOES
4 servings
Created in the 1940s at Stockholm’s Restaurant Hasselbacken, these potatoes are as adorable on the plate as they are satisfying.
Preheat the oven to 400°F. Have ready:
- 4 medium gold potatoes or small russet potatoes (about 2 pounds)
Cut a thin slice lengthwise from one of the flatter sides of each potato to allow it to sit flat on a work surface. Working with one potato at a time, place a wooden skewer or flat wooden chopstick on either side of the long edges of the potato. Slice the potato very thinly crosswise, but not all the way through (the skewers will prevent the knife from cutting all the way through). Repeat with all the potatoes and place them in a baking dish.
If desired, slice as thinly as possible:
- (4 garlic cloves)
Using 1 clove per potato, tuck the slices between the leaves of the potatoes. Sprinkle the potatoes with:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Place on top of the potatoes:
- 4 sprigs thyme, 8 sage leaves, or 1 tablespoon minced rosemary
- 3 tablespoons butter, cut into small pieces
Alternatively, drizzle the potatoes with:
- 3 tablespoons olive oil
Roast until browned and tender, 50 to 60 minutes. To test for tenderness, stick a skewer through the potatoes.