I like the multiple ways of cooking/baking potatoes and am always glad to discover a new method... This one is visually attractive on the plate with grilled red meat or smoked fish. The fact of slicing them width-wise allows the flesh to cook faster than usual baked potatoes... Traditionally, bay leaves are used to flavor the potatoes but you can try other alternatives to change the flavors (sage, tarragon, paprika, Parmesan, etc...).
Now, good luck with the recipe ! ;-)
GÖR SÅ HÄR
- Sätt ugnen på 225 grader.
- Skala potatisen. Lägg den på en träslev och skär den i tunna skivor, men inte helt igenom.
- Ställ potatisen med den skurna sidan upp på ett ugnssäkert fat.
- Smält smöret i en liten kastrull och pressa ner vitlöksklyftan/-orna i smöret.
- Pensla potatisen med vitlökssmöret. Strö på salt. Stek potatisen mitt i ugnen i 30 min. Ta ut potatisen och pensla den med mera smör. Strö på den rivna västerbottensosten och stek i ytterligare 15 minuter tills potatisen är mjuk.
Serveringsförslag: Gott till stekt eller grillat kött.
Well, if you are not that fluent in Swedish, try this one....
What you need: potatoes (medium sized), breadcrumbs, fresh rosemary, butter and sea salt.
1. Preheat the oven to 425°F
2. Peel and wash the potatoes.
3. Slice into the potatoes about 1/5 inch apart. Do not cut completely through! Top each potato with a small knob of butter and bake them in the oven for about 25 minutes.
4. Remove from the oven, and sprinkle each potato with breadcrumbs, sea salt and some rosemary (rosemary is untraditional, so if you want to stay true to the original recipe, just leave it out).. Again top each potato with a small knob of butter.
5. Bake for another 25-35 minutes (depending on the size of the potatoes) or until golden on the outside and soft on the inside. You can also turn the oven to broil for the last 5 minutes of cooking to get an extra crispy outside.
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Click on this link to watch photos of hasselbackpotatis for more creative ideas...
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