It would make more sense to me to mix your seasonings into the melted butter and brush the potatoes several times during baking. That way you would get all of the surfaces of the potato slices coated with the flavored butter. You could reserve some of the dry spices for sprinkling on during the last 15 minutes for added color. Just a thought.
Very very good. Thanks for the suggestion about using a wooden spoon to avoid cutting all the way through the potatoes - worked like a charm. Next time, I'll try to cut these even a little thinner so that they crisp a bit more.
Oh Kookaburra, DH and I loved this, it was perfect with our dinner and so special. We like spicy so the spices where right on and I didn't change a thing - except only used one potatoe that was large as it's only the two of us, then cut it in half for each plate. The slices made it easy and fun. The directions are clear and easy to follow and the taste is just what we were wanting, something differant from plan baked potatoes. Mine didn't completly finish in the oven and dinner was ready - so I popped it in the microwave for 5 minutes and it came out perfect. Thanks for sharing.
I've wanted to try Hasselback potatoes for ages, but didn't get round to it until last week. The wooden spoon trick is genius and these turned out great!! Lovely, crispy and buttery. Served it with some pan fried salmon and we both loved these potatoes!
Just for the Curious. Hasselback(en) is a Swedish Restaurant in Stockholm were this dish was invented. Run by the appointed chefs of the Swedish Royal Courrt
Made for Name that Ingredient Tag Game ~ 2014 and they were very good. I cut the recipe down for DH and I but otherwise followed the instructions. So tender and flavorful. I served with BBQ steak, Sauteed Mushrooms#28766 and a green salad. Thank you for posting.
Very fun! We've made these several times and now just dump on estimates of the spices. I think this versatile recipe could be altered to fit menus -- use Italian seasonings when serving Italian baked chicken, for example, or herbs on these potatoes when serving them with fish. This recipe as is, is a keeper. Thanks for the recipe!
This was a delicious idea! I wavered from the original recipe a bit and used olive oil instead of butter/margarine. Also, I added some Italian seasoning, and a teaspoon of pure maple syrup to the mix for an extra flavor sensation. I will most definitely be showing this off to some friends.
This was a good recipe. I followed the instructions but mine did not get crispy except for the bottom of the potatoes (where a slice had been cut off). I was really looking forward to something more crispy though. I only made 3 potatoes but used about half of the spice mixture. I had the oven at 450 degrees at the end. Next time I might try using 425-450 to start. Thank you for posting this recipe.
While these potatoes had a very nice spice to them, after cooking for an hour @ 350° - following the directions given - the potatoes were still not cooked completely. I will try these again and cook for 1 1/2 hours. Thanks for posting Kookaburra.