I had to do a little digging to find out the origin of the Hasselback potato.
Google didn’t yield information as quickly as I’d hoped for, but I finally found an entry that read, “Named after the Stockholm restaurant that first introduced them, Hasselback potatoes have been adopted widely by other European cuisines. They are known as ‘accordion potatoes’ in Ireland’s version of the dish.”
So, there you have it.
These potatoes are so thinly sliced, although not all the way through, that they collect the buttery goodness and other flavors between the velvety slices for a flavor that runs deeply through the dish. This version has bacon!
Great with a steak or as a side dish for a crowd, try this version while potatoes are on sale at Brookshire’s.
Hasselback Potatoes with Bacon
4 slices thick-cut bacon, each cut crosswise into 9 pieces
12 medium Yukon Gold potatoes, peeled
1 stick unsalted butter
sea salt and freshly ground pepper
2 scallions, finely chopped
2 Tbsp finely chopped fresh parsley
1 clove garlic, finely chopped
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350° F. Bring a large pot of salted water to a boil.
Using a sharp knife, make crosswise cuts in each potato (about 1/8 inch apart), stopping about 1/4 inch from the bottom.
Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter, and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
Transfer the potatoes to the oven and bake until the outsides are browned and crisp (about 2 hours), basting halfway through with the reserved melted butter.
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.
Nutritional Information: Calories Per Serving: 204, Calories from Fat: 75, Fat: 8 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 22 mg, Sodium: 487 mg, Potassium: 745 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 1 g, Protein: 4 g.
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