{"id":780,"date":"2020-11-25T22:23:21","date_gmt":"2020-11-25T22:23:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=780"},"modified":"2024-02-09T21:35:20","modified_gmt":"2024-02-09T21:35:20","slug":"simple-and-delicious-hasselback-potatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/simple-and-delicious-hasselback-potatoes\/","title":{"rendered":"Simple and Delicious Hasselback Potatoes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Simple and Delicious Hasselback Potatoes<\/span><\/h2>\n
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My parents\u2019 kitchen still has a wooden spoon that looks more\u00a0used<\/em>\u00a0than the others. It\u2019s the family\u2019s \u201cHasselback spoon\u201d \u2014 it was simply the perfect size and depth for creating delicious\u00a0hasselbackspotatis<\/em>, or Hasselback potatoes. Put the potato in the spoon, cut down, and you\u2019ll have a beautiful, fan-shaped potato that turns any meal into a celebration.<\/span>
<\/div>This Hasselback potato recipe is not very precise \u2014 feel free to play around with it and scale it up or down! While it takes a bit longer to slice the potatoes than cooking them whole, they will cook faster when they are sliced.<\/span><\/div>\n
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Author: <\/span>Isabelle Fredborg<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8-10<\/span> medium-sized<\/span> potatoes<\/span> preferably elongated<\/span><\/li>
  • 3-4<\/span> tbsp<\/span> butter<\/span><\/li>
  • 2<\/span> tbsp<\/span> breadcrumbs<\/span> optional but recommended<\/span><\/li>
  • sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Set the oven to 225\u00b0C (435\u00b0F). Melt the butter in a saucepan and set it to the side.<\/div><\/li>
    • Peel the potatoes. Place each potato in a deep wooden spoon and cut until the knife hits the spoon\u2019s edges. If you don\u2019t have a spoon, simply cut the potato freely but make sure not to cut it all the way through.<\/div><\/li>
    • Take out an oven-proof dish. Brush the dish with a little of the butter. Place the potatoes in the dish and brush them with more of the butter. Sprinkle the potatoes with sea salt.<\/div><\/li>
    • Cook your Hasselback potatoes in the oven for about 30 minutes. Take them out, brush with any remaining butter, and sprinkle them with breadcrumbs.<\/div><\/li>
    • Cook for another 10-15 minutes (depending on size) until they become golden and are getting softer when you prick them with a toothpick. If the potatoes still are a bit hard but get a lot of color, cover them with foil until they are cooked through.<\/div><\/li>
    • Enjoy your Hasselback potatoes! They make any meal a bit more festive.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>

      <\/span>Suggestions<\/span><\/h3>\nSometimes, I make them a bit fancier still by grating Parmigiano cheese on top. Or why not press a bit of garlic into the butter? Scattering herbs on top when serving also add a bit of flavor.<\/span>
      <\/div>\nMini-Hasselback potatoes are a cute crowd pleaser at parties \u2014 dipping them in a sauce makes for a delicious snack.<\/span>
      <\/div>\nYou\u2019ll often find Hasselback potatoes served with a Sunday roast, a big steak, or a festive meal such as a New Year\u2019s Eve dinner.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,140,696,930],"tags":[],"class_list":["post-780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-side","category-snack","category-swedish"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/11\/HasselbackPotatoes.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=780"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/780\/revisions"}],"predecessor-version":[{"id":781,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/780\/revisions\/781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/776"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}