Wednesday, October 2, 2013

Hasselback Baked Potatoes

From Cooking Light's September 2013 issue..."Hasselbacks" -- which get their name from Hasselbacken, the Stockholm restaurant where they were first served.

A "baked-potato-meets-oven-fries" approach to herbed, seasoned potatoes. Other Hasselback recipes include parmesan, romano, or other cheeses along with the olive oil and herb drizzle, seasoned with salt & pepper. So...plenty of variations to explore!

I kept mine fairly simple: olive oil, salt & pepper, garlic, and rosemary...mostly because that's what I had on-hand fresh. Find the recipe (more instructions than a full recipe) here:

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