These lovely potatoes have become quite popular lately. Although I’ve made them before, it had been years since I’d even thought about them. When I started seeing them pop up all over Foodie Internet Land, I read a little more about their history. At first I thought “what do potatoes have to do with a football player?” but then I realized he’s Hasselbeck and these are Hasselback. Anyway, these lovely potatoes originated in Sweden and are named for the restaurant in Stockholm where they were first served.
They’re easy to make and there’s no end to the possibilities for flavors and variations. Here’s my first combination but I’m sure I’ll be mixing up different herbs and cheeses every time I make them. And aren’t they beautiful to look at? So much prettier than your standard baked potato!
- Baking Potatoes
- Rosemary, fresh snipped or dry
- Butter, softened
- Olive Oil
- Fontina Cheese
Cut the potatoes into thin slices but here’s the tricky part. You don’t want to go all the way through the potato. Leave 1/2 inch or so uncut so it all stays together. I held the potato against a cutting board which acted as a “stop” to keep me from going to far and helped keep the depth uniform.