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
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Faisal pathan
[email protected]I can't wait to try this recipe! It looks delicious.
Akinkunmi Adebowale
[email protected]Overall, I was disappointed with this recipe. I don't think I'll be making it again.
tLeeann Milton
[email protected]The potatoes took longer to cook than the recipe said. I think I should have used a lower oven temperature.
Tochi Nwabueze
[email protected]The potatoes were a bit difficult to cut. I think I should have used a sharper knife.
kabir ali Baloch
[email protected]The potatoes were a bit bland. I think I should have used more herbs and spices.
Hasan Gamer
[email protected]The potatoes were a bit dry. I think I should have used more oil.
zil dunorjr
[email protected]These potatoes are a bit time-consuming to make, but they're definitely worth the effort.
Mnqobi Cooluser
[email protected]I've also made these potatoes in the air fryer. They turn out just as crispy and delicious.
Conan does stuff
[email protected]These potatoes are a great way to use up leftover mashed potatoes. Just spread the mashed potatoes in the Hasselback slits and bake.
DragonWolf
[email protected]I love that this recipe is so easy to customize. I've added different herbs and spices to the garlic paprika oil, depending on what I'm serving the potatoes with.
Adriel Vazquez
[email protected]These potatoes are so versatile. I've served them with everything from steak to fish to chicken. They're always a crowd-pleaser.
Sapiel Shekh
[email protected]I made these potatoes for a potluck and they were a huge hit. Everyone asked for the recipe.
Tamang Ramesh
[email protected]These Hasselback potatoes were the perfect side dish for my roast chicken. They were crispy on the outside and fluffy on the inside.
Nbn Sir
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of paprika, but I was pleasantly surprised. The potatoes were delicious!
FFPK MODE
[email protected]These potatoes were so easy to make and they turned out so crispy and flavorful. I will definitely be making them again.
yusuf Garaad
[email protected]I've made Hasselback potatoes a few times before, but this recipe is by far the best. The garlic paprika oil is amazing!
Chenteleen Simpson
[email protected]OMG! These Hasselback potatoes were a hit at my dinner party! Everyone raved about them.