Saturday, July 30, 2011

Unreal Baked Potato

I first came across this recipe on Pinterest, which, like this recipe, is highly addictive. The photos of the recipe looked gorgeous and I couldn't wait to try it. A Scandinavian dish first served in the Hasselback restaurant in Stockholm, this recipe is surprisingly easy, and easily the best baked potato I've ever had. One bite, and I couldn't have cared less about the rest of the meal, the potato was the star. They're also fantastic reheated or repurposed for breakfast potatoes.

Baked Hasselback Potatoes

source: Chicho's Kitchen: Baked Hasselback Potatoes


  • 6 large red potatoes
  • 4 cloves of garlic, thinly sliced
  • 3 T of olive oil
  • a pinch of smoked paprika 
  • 2 T grated Parmesan cheese 
  • Kosher Salt
  • Freshly Ground Pepper
  • Chopped chives for garnish


  1. Preheat the oven to 425˚. 
  2. Slice each potato at 1/8-inch intervals, without cutting through the potato. I found the easiest method was to slice the potato 2/3 of the way down, then turn my paring knife vertically and cut further into the core of the potato -- you develop a rhythm after a few cuts. The potato will fan out as it bakes.
  3. Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
  4. With the cut potatoes on a baking sheet, carefully insert pinches of this mixture in each cut of the potatoes.
  5. Drizzle the outsides of the potatoes with residual oil.
  6. Sprinkle the potatoes with kosher salt and freshly ground pepper.
  7.  Bake for about 40-45 minutes. 
  8. The inside should be cooked through and the outside of the potato should be brown and crispy.
  9. Garnish with additional parmesan and chives.
If you're interested: Hasselback Potatoes (Hasselbackspotatis)