SWEDISH HASSELBACK POTATOES
Take a break from baked potatoes! Serve these scrumptious potato "fans" topped with buttery bread crumbs and Parmesan cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
- Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
- Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.
Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 125 mg
SWEDISH HASSELBACK POTATOES
Easy recipe for Swedish Hasselback Potatoes. These potatoes are very popular in the Nordic kitchen and is a great side dish for a lot of different food.
Provided by NordicFoodLiving.com
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- In a sauce pan; melt the butter at low heat.
- When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.
- Clean and peel the potatoes.
- At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.
- On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.
- On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.
- Brush the potatoes with the butter and herb mixture.
- Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.
SWEDISH-STYLE HASSELBACK POTATOES WITH CARAMELIZED ONIONS AND DIJON-DRESSED SALAD
Hasselback Potatoes are a traditional Swedish version of baked potatoes, except they're way better. And, lucky for all of us, they're easy to make. You'll bake them in a homemade garlic butter sauce, slather 'em with cheesy caramelized onions (Yes, that uses nutritional yeast. Don't be scared; this stuff is delish and an awesome source of Vitamin B12), and pair them with a light arugula salad dressed in a homemade Dijon vinaigrette.
Provided by Chef Ashlee Piper
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 425 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Mince garlic. Slice radishes into thin rounds. Slice onion into thin sticks (julienne). Slice green onions on a bias (angle) for garnish. Scrub potatoes. Allow margarine to come to room temperature. 2 Prepare the Potatoes Place potatoes on a chopping board, flattest sides down. With a very sharp knife, starting from one end of the potato, cut almost all the way through (but not the whole way through) so potato is still in one piece, at about 3-4mm intervals. In a small dish, combine ⅔ of minced garlic and all of margarine until softened. Put sliced potatoes on prepared baking sheet. Spread garlic butter mixture over the whole potato and into the crevices. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper. Bake for 40 minutes, or until potatoes are crispy and the insides are softened. 3 Caramelize the Onion In a small pan over medium heat, add 1 tsp. olive oil and julienned onion. Cook for 8-10 minutes, or until onions become transparent. Move onions around and continue to cook on medium heat for another 5 minutes, or until onions become a golden caramel color and are soft. Add half the nutritional yeast and 1 Tbsp. water. Coat the onions and add salt and pepper to taste. Cook for another 2 minutes and then remove from heat and set aside. 4 Prepare the Salad In a clean bowl, add baby arugula and radishes. In another small bowl, combine remaining garlic, remaining nutritional yeast, Dijon mustard, balsamic vinegar, half the green onions (reserving remaining for garnish), 1 tsp. olive oil, and ¼ cup of water, or more if desired. Whisk together with a fork and add salt and pepper to taste. Pour dressing over arugula and radishes and toss. 5 Plate the Dish Let potatoes to cool for 3-5 minutes before serving to allow them to crisp up. Once cooled, plate the potato. Top with caramelized onions. Add a serving of salad on the side. Garnish with remaining green onion and a crack of fresh black pepper.
Nutrition Facts :
SWEDISH STYLE POTATOES AU GRATIN
Provided by Robert Farrar Capon
Categories casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
- Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
- Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
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