For awhile, it seemed like we were bombarded with photos of beautiful accordion-like potatoes, often referred to as Hasselback Potatoes, in honor of the Swedish restaurant The Hasselbacken, which created them. Tonight, I thought I would give them a try, as the accompaniment to a rack of lamb.
I used small Yukon Gold potatoes, but any kind will do.
Peel the potatoes. (confession: I didn’t.) Cut small slits into the potato, leaving it still attached at the bottom. You can place chopsticks on the cutting board on both sides of the potato to stop the blade of the knife from going all the way through. Be sure to cut deeply enough, or the potato will not fan open while baking.
Brush the potato liberally with melted butter or olive oil, allowing it to seep between the cut. Sprinkle it with coarse salt and any other seasonings you wish to use. Place the potatoes in a greased pan, cover with foil and bake in a hot, 400 degree oven for about 30 minutes, depending on the size of the potatoes. Uncover, and brush with more butter or oil, and cook another 15-20 minutes until they are golden brown. Enjoy!
Some recipes call for cheese, garlic, or any other topping that catches your fancy. If you are using cheese, add it to the last 15 minutes of roasting.