Saturday, August 21, 2010

Hasselback Potatoes -- Pretty easy, pretty looking and pretty darn tasty!

I am adjusting to my new work hours, but it does mean that cooking dinner -- and sharing it with my husband-- doesn't happen Mondays through Thursdays.  Friday nights are usual spent enjoying a Happy Hour Cocktail and tapas for a light dinner, that allows for me to unwind from my work week. It looks like I'm starting a new tradition, where I prepare a "Date Night" dinner at home, on Saturday nights.  Oh, there will be Date Night Dinners at a romantic restaurant in our backyard of Carmel (California) in the future! For now, I like to challenge myself to make dishes that look worthy to be served by a waiter.  In this case, that would be "moi"  wearing the apron  presenting the dinner on the table.  In my husband's case, he is the cleaning crew.  This arrangement works just fine! Not only do we save money, but we enjoy quiet dinners, for two, in our own home.

This pretty potato side dish that easy to make, but makes a beautiful presentation on your dinner plate. Hasselback Potatoes (or accordion potatoes)  were first introduced in the 1700s by a restaurant located in Stockholm named Hasselbacken. I found several variations for this recipe, and I decided to play around a little. The next time you want to impress company, these take just a few minutes to prepare. Any kind of potato will do-- Russets, Red Bliss are perfect. In my case, I had Yukon Golds on hand.  Wash the spuds...

Preheat the oven to 400F.  You'll want a baking sheet lined with either parchment paper or foil; or you can use a silicone mat.  If you have a wooden spoon, you have an fool-proof guide.  The technique is to be able to make 1/8" thick slices, without cutting all the way through. Otherwise, you're making potato chips.  By laying the potato into the spoon, you will be unable to slice all the way to the bottom.  If your potato is big, then slice the first half, turn the potato around and slice the second.  I decided to add fresh garlic by slicing a garlic clove very thin. Insert one...maybe two slices per potato.  I melted 2 Tbsp unsalted butter and mixed it with an equal amount of olive oil.  You can pour it over the potatoes, or you can brush it on.

You can be creative with your seasonings.  I used kosher salt & fresh cracked pepper. Because I have an abundance of thyme in my herb garden, I decided to add a few sprigs to add a little more flavor.  While these potatoes weren't as large as a baking potato, I still needed to bake these for one hour and ten minutes.

These potatoes should turn out crisp on the outside and tender on the inside.

OPTIONAL: I chose to brush a little more olive oil, during the last 10 minutes, and to sprinkle some fresh parmesan cheese on top. I'm glad that I did.

VERDICT:  My husband felt that the garlic was a little too much for him. Me? I thought the garlic was perfect. Then again, I love garlic-- even on a Date Night! Adjust accordingly.  

The rest of the dinner was a special Char-Crust Chicken, served with a Garden Tomato Compote, which was so delicious!  I will share the remaining recipes tomorrow.  We have a movie to watch, at home and the night is still young.  To me, cooking a flavorful dinner for my husband is my way of showing him how much I appreciate the wonderful husband that he is.  Isn't that why we food bloggers photograph and talk about what we make? We are passionate about good food!   Fortunately, my husband appreciates my cooking efforts and he lets me know.  While I blogged this dinner, he cleaned the kitchen.  What a deal!

A printable recipe is at the bottom of this post.

Made with love,






Pin It

33 comments:

Jane @ Sweet Basil Kitchen said...

The wooden spoon trick is absolutely novel! I have made these potatoes on several occasions and always have trouble cutting all the way through the potato. Your photos are lovely!

Babaduck said...

Your food photography is absolutely fantastic & I am very envious! I've made Hasselback potatoes many times, but always with small/baby potatoes as the cooking time is quicker (lazy to the last...)

Penny said...

I have made these potatoes before but the wooden spoon trick is genius. Thanks for the tip. Lovely dinner for hubby and you!

Cathy said...

Your slicing technique makes these potatoes stress free. They are oh, so pretty on the plate and make dinner at home very special. Love this post, Debby, Your photos are wonderful.

TKW said...

Those are purty! I bet my girls would enjoy the "fancy" presentation!

bellini valli said...

I didn't know the history behind these potatoes but I can attest to the fact that it is one of my favourite ways with the potato:D

Carole said...

Thanks for the wooden spoon trick--great tip.

Kate said...

Save me a plate! What? It is all gone? Debby, beautiful phots! Love the cutting technique.

Ciao Chow Linda said...

So wonderful that you two have these date nights and make dinners special. These potatoes are certainly worthy of company - or just for the two of you.

momgateway said...

those are gorgeous looking potatoes I will definitely make when my in-laws visit! Thanks for sharing, Debbie.

Monica H said...

Sam and I work that way as well- I cook and he cleans! I greatly appreciate the help.

these look great. I've made a version of these before and while they were good they were a little too crispy on the outside. When I made them, I used the handles of two wooden spoons- one on each side of the potato. Worked like a charm.

Looking forward to that chicken recipe!

Salsa Verde said...

Fantastic recipe and so gorgeous!
Cheers,
Lia.

Salsa Verde said...

Fantastic recipe and so gorgeous!
Cheers,
Lia.

My Carolina Kitchen said...

I've seen these, but have never made them myself. They are gorgeous! Your photos are fabulous too. You've inspired me to give them a try, maybe with a little less garlic.

I like your idea of date night.
Sam

My Carolina Kitchen said...

I'm back. I got so carried away with praising your photos that I forgot to thank you for the wooden spoon trick. You're a clever girl.
Sam

À LA GRAHAM said...

Beautiful photos and I love a good potato recipe! I always reach for rosemary when I make potatoes and I forget how wonderful thyme is. I am off to dig in the garden...potatoes are in there somewhere!

Joanne said...

You cook...he cleans. A girl could get used to that! I'm going to propose that arrangement when I get married. These look fantastic and oh so professional!

Cheryl said...

Those potatoes look like heaven with that gorgeous glow! You are so lucky your husband does dishes I have to do both :(

Gorgeous meal!

lesliewienswineryadventures said...

These potatoes look delicious, and so easy too! I looked for the Char Crust Chicken recipe but couldn't locate it. Could you direct me to it? Cheers!
Leslie

T.W. Barritt at Culinary Types said...

How beautiful! The photos are excellent, and it reminds me that it can be very easy to make a dish look super fancy!

Julie said...

I simply have to make these...soon :)

Muneeba said...

Well I think it's a great idea ... saving money by cooking restaurant style food at home! And those potatoes are cute as a button :)

Psssssssst .. btw .. what's happening with that other blog of ours? I've been pretty delinquent abt it. Sorry!!! I think I'm just overwhelmed by motherhood these days!

The Better Baker said...

WOW! You are amazing! The pictures are gloriously beautiful and such a FEAST for the EYES! Love the spoon trick too. Hubby and I have a weekly date night and I don't think I would enjoy cooking at home nearly as much as you do. Blessings!

Les rêves d'une boulangère (Brittany) said...

These look so impressive! What a delicious plate of healthy food at the end too


Lovely blog

Kim said...

I'd definitely like to be around your house on a Saturday! The entire meal looks delicious and those hasselback potatoes are swoonworthy:)

Karen said...

I've tried to make these before but invariably have cut through the potato. Now I know a trick ;)

Debinhawaii said...

What a delicious meal. I love Hasselback potatoes. ;-)

A Feast for the Eyes said...

Sorry... I forgot that I turned on comment moderation and have been MIA for a few days.
The Char Crust Chicken recipe is now posted (August 27, 2010)

Julie said...

Thanks for the tip with the wooden spoon, I would of never thought of that. I've never tried these potatoes before, they looked great. Something even my daycare will like. Thanks for sharing.
Take care and have a blessed weekend.

Ingrid said...

HA! I'm pretty sure I would have loved the garlic...I'm with you on that one. Btw, I think this would be terrific with that char chicken I just drooled over.
~ingrid

Joyce said...

I have made these potatoes for years now (I had never heard of Hasselback Potatoes) but I always used paprika and butter, salt & pepper for seasoning and cooked in microwave oven. (careful not to overcook or will turn hard & chewy) Tasted wonderful. Thanks for spoon tip.

Brandi said...

I am interested in making your hasselback potatoes aka acordion potatoes. I didn't not see in your recipe the temperature to bake the potatoes and for how long for regular size potatoes. Thank you

Debby Foodiewife said...

If you are using an older version of Explorer, then you can't see the recipes. Please try Google Chrome, Mozilla or Safari. They are all visible that way. Did you scroll to the end of the post? If you can't find the recipe card, please email me at foodiewife@gmail.com and I will send you the recipe.