Friday, April 10, 2009
This dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. I've seen recipes for it in a variety of magazines and cooking blogs, but it always seemed a bit fussy, so it never made it on to my to-do list... but then I thought of you, my loyal readers (hahaha) who might be interested.
Scrub the potatoes and dry with a kitchen towel.
Place between two wooden spoons, or something similar...
Cut slits into them from the top down, being careful not to go all the way thru (using the wooden spoons as guides) so that they will fan open like accordions when baked
Traditionally the potato would be peeled, cut to resemble a fan, dotted with butter, baked, and then topped with fine bread crumbs and broiled.
We first drizzled with a garlic-chive-butter, being sure to get some between the layers
then personlized with some additional ingredients...
For me, I shaved slices of jalapeno and inserted between the potato slices, then topped with coarse salt...
For C, everything's better with bacon, so he cooked up a slice, crumbled, and shoved between the layers...
Bake at 400° for about an hour, and voila!