HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today's $2.7 billion industry. The large size of Idaho potatoes - often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water - is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 1h15m
Yield 8 to 16 servings
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
- Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
- Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
- Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
- Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
HASSELBACK POTATOES WITH GARLIC BUTTER SAUCE RECIPE
Provided by tulawdog
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil and drizzle the foil with a light coating of olive oil. With two wooden spoons, set on the side of a potato, diagonally slice lengthwise, top to bottom, the potato without cutting all the way through. Do each one carefully and set on the baking sheet. The potatoes will fan out more during baking. (One of mine fell apart.) Add the chopped herbs to some olive oil (probably at least 1/4 cup) and drizzle each potato with the mixture, being sure to place it in each slit. Sprinkle generously with salt and pepper. Bake for 40 to 50 minutes, checking them 20 minutes in to see if they need a small amount of oil if they are too dry. Allow to cool for 5 minutes. Meanwhile, in a small saucepan, over medium-low heat, add the butter and garlic. Sauté until the garlic is fragrant and slightly golden, 4 or 5 minutes. Serve the potatoes drizzled with the garlic butter sauce and some optional grated cheese.
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