Preparation: 10 min. / Cooking: 1h / Servings: 4
Hasselbacken potatoes, in Swedish Hasselbackspotatis was created in 1953 by Leif Elisson de Värmland, who was a trainee chef at the Hasselbacken restaurant in Djurgården, Stockholm.
The principle is to cut the potato halfway into tiny slices. Drizzle with olive oil or butter and herbs, then baked in the oven. The potato opens fan-shaped and remains tender inside and crunchy outside. It can be sprinkled with breadcrumbs, almonds, cheese or other ingredients, depending on your taste. In this recipe, we serve it with an of garlic-Rosemary infused olive oil, to which we add butter and freshly grated Parmesan.
Ingredients
4 large Russet potatoes (choose the longest)
1/4 cup grated Parmesan cheese
2 tbsp. butter
Fleur de sel and pepper to taste
For infused olive oil
1/4 cup olive oil
2 cloves garlic
1 sprig of fresh rosemary
Balsamumm original for serving
Preparation
For infused olive oil, in a small saucepan add garlic, rosemary and olive oil heat 3 minutes or until garlic is golden, over medium heat. Set aside.
Preheat oven to 350˚F.
Cut a thin slice along the length below each potato to create a seating. Place a wooden spoon or chopstick on each side of a potato, lengthwise, on a cutting board. Cut potatoes widthwise into thin slices of about 1/4 inch, stopping when the knife touches the spoons or the chopsticks. Repeat with the rest of potatoes.
Place potatoes on a baking sheet with high edges covered with aluminum foil. Add 1 tsp. infused olive oil (reserve some for later), salt and pepper to taste and bake for 1 hour.
Just before serving, add butter in the pan with the infused olive oil and let melt over medium heat 3 to 5 minutes.
Serve with olive oil infused with butter parmesan cheese with a Balsamumm drizzle and enjoy.