Hasselback Potatoes
These potatoes originated from Sweden, where I learned to make them. This is my version. Once you’ve made these once, you’ll be able to start experimenting with your own combination of herbs and spices.
Serves 4
4 potatoes, skin on
4 cloves garlic
1 ½ tsp (7 mL) kosher salt
1 tbsp (15 mL) chopped fresh parsley
4 tbsp (60 mL) olive oil
2 tsp (10 mL) red wine vinegar
25-30 fresh sage leaves or sprigs of thyme
¼ cup (60 mL) finely grated fresh parmesan cheese
Preheat oven to 400°F (200°C).
Scrub and dry the potatoes. Using a sharp knife, cut each potato crosswise almost all the way through, stopping about 1/8” (.5 cm) from the base of the potato. Continue to cut slices every 3/8” (.3 cm).
In a mortal and pestle, mash the garlic with the salt until a paste forms. Add the parsley, olive oil and vinegar. Combine well.
Line a cookie sheet with parchment paper. Using a pastry brush, brush the olive oil mixture between each slice of potato, being careful not to break the slices. Insert one sage leaf between each slice. Brush additional oil on the top of the potatoes.
Bake for 45 minutes, until the potatoes are tender and outside is crispy. Sprinkle with parmesan cheese.
