The first time I saw Hasselback Potatoes I didn't know what they were called but I knew I had to make them even though it would be difficult. I learned four things:
1. They're named Hasselback for the
Swedish restaurant from whence they came. 2. They're also called Accordion
Potatoes, appropriately. 3. There's a simple trick to preparing the beauties
that makes it easy peasy to do. 4. They come out crispy-skinned and
delicious—baked but with all the benefits of frying. Guests love them.
I'm making this recipe for 6 people, but you can increase or decrease it easily. Figure one good-sized potato per guest, plus a couple just in case.
8 medium russet or Yukon gold potatoes (about 3 pounds)
1/2 cup quality olive oil, or less
Course salt and freshly ground black pepper
Scrub the potatoes well and dry them. Slice a very thin strip of potato off the bottoms so they sit flat. Place chopsticks lengthwise on either side of a potato. With a sharp knife, make 1/8" slices stem to stern. (The chopsticks, or butter knives if you prefer, keep you from slicing all the way through, which is disastrous.) Repeat until all the potatoes are sliced.
Place the sliced potatoes on a cookie sheet. Brush them
generously with olive oil, bottoms too. Sprinkle with salt and pepper. Bake in
a preheated 425˚ oven for 60 to 70 minutes, until they are fanning, tender
inside and golden brown outside. Baste with the drippings or more olive oil
half-way through baking.
Anything that goes on regular baked potatoes can go on accordion potatoes, like butter, sour cream, chives, onions, crumbled bacon, etc.