Hasselback Potatoes
This is an heirloom Swedish recipe. Potato skin is cooked crisp and salty; inside is fluffy-soft, warm and buttery.
Hasselback Potatoes
Ingredients
6 potatoes or 12 fingerlings
4 Tbsp butter
Dickie Bird Farm Garlic Salt
Fresh milled pepper
Onion powder
Smokey Paprika
Directions
1. Bring a stockpot of salted water to boil.
2. Score potatoes multiple times, every 1/8 inch. Do not cut all the way through.
3. Boil potatoes 5 minutes. Remove from water. Pat dry.
4. Preheat oven to 400 degrees.
5. Melt butter in a casserole dish. Add potatoes, sprinkle with garlic salt, pepper, onion powder and paprika. Stir gently to coat.
6. Bake uncovered 1-2 hours depending on size of potatoes. Baste with butter drippings halfway through cook time. Remove from oven when skins are cooked crisp.
Hasselback Potatoes
Ingredients
6 potatoes or 12 fingerlings
4 Tbsp butter
Dickie Bird Farm Garlic Salt
Fresh milled pepper
Onion powder
Smokey Paprika
Directions
1. Bring a stockpot of salted water to boil.
2. Score potatoes multiple times, every 1/8 inch. Do not cut all the way through.
3. Boil potatoes 5 minutes. Remove from water. Pat dry.
4. Preheat oven to 400 degrees.
5. Melt butter in a casserole dish. Add potatoes, sprinkle with garlic salt, pepper, onion powder and paprika. Stir gently to coat.
6. Bake uncovered 1-2 hours depending on size of potatoes. Baste with butter drippings halfway through cook time. Remove from oven when skins are cooked crisp.
