Hasselhoff Potatoes w/ Sage Leaves

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.
Boo hoo.

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.

Very impressive!


Thanks for the trick to cutting these darling potatoes. I've never made them for fear of them falling apart.

The end of daylight savings time has messed up my photo taking time too. It was dark here at 6pm last night. I'm trying to move everything to midday, but sometimes that's not easy and I get glares from the sunshine.....
The JR said…
Don't see David cooking, he seems the go out and eat type.

Because of Daylight Savings Time, I now come in to work an hour earlier so that I can have a little daylight to ride my horses.....
I tried making these before but they didn't fan out as pretty as yours, I'll give it another try. I hate the darkness early, I have overhead canned lighting in my kitchen and it makes for the worst photos under it, I think I'm going to change them out for the winter for when I can't take pictures in the natural light.
Lane said…
I've always called these "Elizabeth Hasselback" (from The View) potatoes!
Claudia said…
My husband calls these fancy potatoes" and always made them while camping. (He of the rustic fisherman type)- although he would stick in onions or garlic instead of herbs. I remain woefully ignorant on the fine art of photography. All my photo have horrid indoor glare. I accept my limitations. Because I hve no choice.
kat said…
I soooo need to make these!
Anonymous said…
Ooohhh, I was introduced to this spuds concept years ago by Nigella Lawson who, by the way, I met at a book signing up in Ridgewood last week. Are you a fan Stacey? In person, she's got cheekbones for the ages, quite pale, not all THAT big, but a bit unhealthy looking. Her food style's fun, but really over the top, and it shows! Lovely lady though, a bit shy behind the public persona.
Kathy Walker said…
What a coincidence, I had these potatoes last night! Never thought of adding sage...sounds wonderful.
Oui, Chef said…
Love the way these look, and bet they taste even better. call them what you will, I am just happy to have a clever new way to serve spuds. Thx - s
They're from a town in Sweden and not named after Bitsy? No Baywatch either? Actually it would be fun to tie that into Baywatch somehow, sort of like my Napoleon Dynamite Casserole.

They do look tasty. I love the way you have the sage leaves sticking out.
have you ever had deep fried sage? ohh good stuff, just like these taters.
Foodiewife said…
Boo hoo is right! My sage plant is "daid". Zip. Nada. I've made these before and they are fun and pretty. Great call on the sage!
These look wonderful....I'm still eating the Canadian butter tarts, so these will have to wait!
Dana said…
I've seen these around a few times and I am honestly scared to make them. I could probably eat a few pounds myself without batting an eyelash. Love the idea of sage tucked in there. Our sage hangs on all winter which is nice.
Dewi said…
Impressive indeed. I will copy this elegant roasted potato idea.
Randi Lynne said…
I made these last night with some red potatoes. Thanks for the tip to rest them on the spoon. Without that trick I fear it would have taken much longer. I put only salt, pepper and olive oil on them. These were simple and so delicious not to mention they looked beautiful! Some of the thinner, crispier bites reminded me of potato chips. :)
Christy said…
I call them Hasselhoff potatoes too! LOL.