Home » Gluten Free, Recipes, Side Dish, Vegan, Vegetarian » No small fries for me – Hasselback Potatoes

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A friend sent me a link to a Hasselback potato today. I had never heard of such a wonder before! I could barely wait to get home and try my own version of this Swedish delight. We had a sweet potato and white sweet potato (or a yam and a sweet potato) waiting forlornly in the corner and I knew they would love to be turned into something special. I have a great weakness for potatoes, and this proved to be no different. I might (gasp) even like this more than a french fry!

Hasselback Potatoes
serves 2
2 sweet potatoes
2 Tbsp. olive oil
salt/peppar
1 tsp. paprika
1/2 tsp. thyme
2-3 cloves garlic

1. Preheat oven to 425 F.
2. Cover bottom of baking dish with thin layer of olive oil. I used approx. 1 Tbsp.
3. Wash potatoes and cut out any bad spots or eyes.
4. Place potato on cutting board and make incisions into the tuber along the girth of the potato, being careful not to cut all the way through. You can use a chopstick or spoon or knife along side the potato as a guide to prevent you from cutting all the way through.
5. Continue to cut into your potato, making incisions as close together as you like/can.
6. Repeat cutting method with second potato.
7. Place potatoes in baking dish.
8. Peel and cut garlic into thin slivers. Put slivers of garlic into “slots” of potato. I also sprinkled them around the dish, I would not recommend this, as these loose garlic pieces began to burn and had to be removed halfway through cooking. Live and learn.
9. Drizzle tops of potatoes with remaining olive oil.


10. Sprinkle paprika, crushed thyme, salt & pepper onto potatoes.
11. Bake for 45 minutes, or until crispy and cooked throughout.

I imagine this would also be delicious with grated cheese or sour cream, or any variety of herbs.

2 Comments

  1. Cellina says:

    We made these and they were awesome! Thank you for a delicious post!

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