Garlic Hasselback Potatoes

It’s time for the wearin o’ the spuds. ‘Tis the season to bust out your best potato recipes and act like you have deep Irish tuber roots for a week or two. Step away from the green food coloring. Do something really Irish and turn out a hearty, lovely, soul-soothing meal. Read a little poetry*. Knock back a stout.

*Scroll down below the recipe for one of the most heart-wrenching love poems ever written, courtesy of William Butler Yeats, Irish poet extraordinaire.

Listen to some foot-stomping, dance inducing music and kick up your heels with the ones you love the best.  Irish music is good like that.

[youtube]http://www.youtube.com/watch?v=4hk13Dn7ePY[/youtube]

Hasselback potatoes are one of the easiest ways to impress the tar out of anyone sitting at your dinner table, including yourself. Sliced to resemble an accordion, they are a hybrid of the best traits of roasted and baked potatoes. The fan-like presentation allows the top and bottom of the potato to become crisp and golden while the interior remains tender and creamy. It ends up looking frilly and terribly difficult and tasting like you slaved over it, but you’ll know better.

Although the original Hasselback potatoes were prepared peeled and coated with breadcrumbs, I prefer mine more natural with the skins left in place. I also tuck thin slices of garlic to roast and mellow between the ‘fans’ of the potato.

These potatoes will make your corned beef look like the supporting player on St. Patrick’s Day. Sure, Hasselback Potatoes are Swedish, but don’t worry about an international incident.  On March 17th, the whole world is Irish. It’s all good. Slàinte mhor!

Click here for a printer friendly, photo free version of this recipe.

Garlic Hasselback Potatoes

Ingredients:

  • Desired number of potatoes, scrubbed (Russets or Yukon Golds, depending on preference)
  • Garlic cloves –numbering the same as your potatoes- peeled and thinly sliced
  • Butter, 1 tablespoon per potato
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper, to taste

 

Optional:

  • grated cheese, such as Cheddar, Monterey Jack or Colby
  • minced fresh parsley

Preheat oven to 425°F. Drizzle about a tablespoon of olive oil over the bottom of a rimmed baking dish large enough to hold your potatoes comfortably with a little room for the potatoes to fan out as they cook.

Place a new, unsharpened pencil (or wooden spoon handle or dowel) on either side of a potato, lengthwise. Starting at one end, slice down until the knife reaches the pencils. Repeat the slices at 1/8-to-1/4 inch intervals until you reach the other end of the potato. Tuck the thin pieces of garlic into the potato “fans” about every third slice or so. Break the butter into pieces and dot the top of each potato with about 1 tablespoon. Sprinkle with salt and pepper and drizzle about 1 teaspoon of olive oil over each potato.

Pop the baking dish into the oven and bake for about 40 minutes to 1 hour, or until the potatoes are crispy on the outside and tender on the inside. Transfer to a serving plate and sprinkle with desired optional toppings.

~~

“Had I the heaven’s embroidered cloths,
Enwrought with golden and silver light,
The blue and the dim and the dark cloths
Of night and light and the half-light,

I would spread the cloths under your feet:
But I, being poor, have only my dreams;
I have spread my dreams under your feet;
Tread softly because you tread on my dreams.”

William Butler Yeats

Garlic Hasselback Potatoes
Author: 
Recipe type: Side, Vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4 or more
 
These are the ultimate cross between roasted and baked potatoes. Slicing accordion style keeps the tops and bottoms crisp and the insides creamy and tender. Butter and garlic takes it to a new level!
Ingredients
  • Ingredients:
  • Desired number of potatoes, scrubbed (Russets or Yukon Golds, depending on preference)
  • Garlic cloves –numbering the same as your potatoes- peeled and thinly sliced
  • Butter, 1 tablespoon per potato
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper, to taste
  • Optional:
  • grated cheese, such as Cheddar, Monterey Jack or Colby
  • minced fresh parsley
Instructions
  1. Preheat oven to 425°F. Drizzle about a tablespoon of olive oil over the bottom of a rimmed baking dish large enough to hold your potatoes comfortably with a little room for the potatoes to fan out as they cook.
  2. Place a new, unsharpened pencil (or wooden spoon handle or dowel) on either side of a potato, lengthwise. Starting at one end, slice down until the knife reaches the pencils. Repeat the slices at ⅛-to-1/4 inch intervals until you reach the other end of the potato. Tuck the thin pieces of garlic into the potato “fans” about every third slice or so. Break the butter into pieces and dot the top of each potato with about 1 tablespoon. Sprinkle with salt and pepper and drizzle about 1 teaspoon of olive oil over each potato.
  3. Pop the baking dish into the oven and bake for about 40 minutes to 1 hour, or until the potatoes are crispy on the outside and tender on the inside. Transfer to a serving plate and sprinkle with desired optional toppings.

 

Comments

  1. says

    Oh WOW do these look delicious! I can’t wait to try them. My hubby, however, won’t eat the potato skin, so I’ll have to peel his, LOL. But for me, that’s the best part. The garlic slices in between just makes this sound heavenly. MMMMM. Thanks!

  2. C4bl3Fl4m3 says

    Question. Do you leave the pencil/dowel/whatever in during cooking? You never mentioned to take it out, but your pics look like you did.

  3. says

    Your Hasselback potatoes look gorgeous, and serve as encouragement for me to try them again. I’ve made them a few times, and they’ve been moderately yummy, but they haven’t opened up as much as yours do. Maybe I’m being a bit too stingy with the butter/oil. The garlic’s a great idea too. (I use chopsticks instead of pencils or dowels, by the way.)

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