1 hour ago
Tuesday, November 9, 2010
I always want to call these "Hasselhoff" potatoes, or "Knight Rider" potatoes, or "Bay Watch" potatoes, but they are called HASSELBACK, not HASSELHOFF (as in David!) potatoes.
Feel free to use whatever seasonings you like and call them whatever you like.
Last night I used fresh sage leaves, because I had a few tiny ones still hanging on for dear life in my sad, dead garden.
Lemon pepper is also a good choice, as well as garlic salt or Parmesan.
The reason my photos look good and then bad, is because when I start cooking dinner these days, there is still enough natural light to take pictures.
But by the time dinner is ready, daylight savings has turned my kitchen to night time, so the ugly harsh kitchen lights will have to do.
I guess I should move to Sweden, where it stays light till 11 pm!
These "Hasselback" potatoes originated somewhere in Sweden in the "Hasselbacken Hotel". For real.
The trick to slicing them without going thru to the bottom, is using a VERY SHARP knife.
Lay the potato on a spoon, to prevent the knife from going thru and cut even, thin slices. I use small Yukon Golds.
Fan out the potatoes a bit and lay them on a baking sheet.
Now they are ready for seasoning.
Last night I tucked tiny sage leaves (as many as you like), in between a few of the layers. Drizzle or brush with olive oil (melted butter is yummy too) and sprinkle them generously with kosher salt.
They are ready for the oven now.
425F for about 40 minutes.