Radio silence here at In the Kitchen with Kate is due in large part to just too many goings on and too little time to blog. Hopefully that has changed, or at least I’ll start picking easier meals to prepare so that they are easier to share. This hasselback potato recipe is about as easy as they come.
1 organic baking potato, washed and peeled
2 tbs of unsalted butter
How I Made It:
Preheat the oven to 435 degrees. Line a small baking dish or cookie sheet with foil.
If your potato won’t sit steady on the sheet, slice a little off the bottom so it will. Then slice the potato into thinnish but not too thin slices, about three-quarters of the way through. Use the handles of two wooden spoons, one on each side, to help prevent cutting all the way through.
Rub butter over the top of the potato and sprinkle with sea salt. Bake the potato for 15 minutes, then add a little more butter and salt and bake for another 15-25 minutes, checking every five minutes or so (the size of the potato will dictate the cooking time).
How It Turned Out:
While I’ve heard about these Swedish marvels, I’ve never made hasselback potatoes before. So I don’t know if these turned out “right,” but they were quite tasty. They were cooked through, but still firm. The butter drizzled down while the potato cooked so the bottom was a crisp golden brown. It was salty and buttery and just plain yummy. So if this isn’t a proper hassleback potato, who cares?!?!