Saturday, June 20, 2009

Hasselback Potatoes

I got in touch with my inner Swede for this recipe which I served with the Pork Chops Loaded with Deliciousness. These were similarly delicious but they're kind of a pain in the arse when regular baked potatoes would have done. But my mother-in-law was over, I wanted to show her that her son isn't just living on macaroni and cheese and bologna sandwiches.

Hasselback Potatoes

4 (8 ounce) baking potatoes
2 T. butter, melted
salt and pepper to taste

2 T. finely grated fresh Romano cheese
1 T. seasoned dry bread crumbs

1. Preheat the oven to 425 degrees F.
2. Peel the potatoes, and place in bowl of cold water to prevent browning. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
3. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
4. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

1 comment:

Jamie said...

LOL That's funny! Gotta prove to the MIL! I think it took my MIL about 20 years to get over the fact that her son married American AND Jewish! I think she blames all the crazy decisions we make on me!

But she moves my American baking! So you go, girl, and amaze your MIL! These potatoes sound fabulous!