The magazine had a recipe by Nilsson about Hasselbacken oven baked potatoes that I had only heard about. Interestingly, this is a simple and delicious recipe and it does not take long to create.
Preheat the oven to 425 degrees F (about 220 C), grease an oven proved dish that will hold four medium sized potatoes, and peel the potatoes.
Here is the most difficult part: thinly slice the potatoes without cutting all the way through. The potato will look like a fan when you gently part the slices.
If you like, insert thinly sliced slivers of garlic between some of the potato slices.
I added plenty of margarine in the dish and also dabbed margarine on top of the potatoes. I then put the potato dish into the oven and set the timer for 40 minutes, checking now and then and brushing additional margarine on the potatoes.
In the meantime, I mixed finely grated dry bread (crumbs) with powdered garlic and some (Kosher) salt. When the potatoes were soft and ready, I generously sprinkled them with the bread crumb mixture and put the dish back into the oven for another 10 minutes. (Parmesan cheese will also do fine for garnish.)
The potatoes actually tasted pretty good: crisp on the outside with a hint of garlic and soft on the inside.
(The Hasselbacken picture comes from their Image page. The potato picture is by yours truly.)
Thank you for visiting my blog.
Your comments are welcome.