Rosemary Fontina Hasselback Potatoes

November 8, 2011

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
  • Garlic
  • Rosemary,  fresh snipped or dry
  • Butter, softened
  • Olive Oil
  • Salt/Pepper
  • Fontina Cheese

Preheat the oven to 400.  Scrub the potatoes and slice the garlic into very thin slices. We didn’t go to the trouble of doing it with a razor blade, a la Paulie in Goodfellas.

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.

Rub the potato down with a little olive oil.  This will keep the skins from drying out as they bake.

Gently fan out the slices.

Stuff garlic slices into the slots.  The amount is up to you.  I did about half a clove of garlic in each potato, just putting in every few slots.

Stuff snipped rosemary down in between the slices.

Slather butter into and over the whole thing.

Season with salt and pepper.  Place the potatoes into a shallow baking dish and bake at 400 for 45 minutes to an hour, until they’re just tender.

Meanwhile, slice the cheese into thin slices.

When the potatoes are just about done, stuff a few cheese slices in between the potato slices and add more on top.  Put them back in the oven and let the cheese get all melted and gooey.

Serve them up all hot and cheesy and enjoy!

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{ 2 comments… read them below or add one }

1 Olga @ MangoTomato November 8, 2011 at 11:06 am

oh that looks incredible! I’ve seen variation of these for years, but have never made them myself. need to fix that…eventually ;)

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2 Lana @ Never Enough Thyme November 13, 2011 at 4:01 pm

I’ve never made hasselback potatoes, but they’ve always intrigued me. Really like the flavors you’ve used in these!

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