Dudes. This recipe is amazing…and it’s easy, AND it’s even a little bit fun if you have a 6-foot-4-inch sous chef in the kitchen with you. Oh, and did I mention that it’s cool-looking? That’s a very important test of a recipe’s value. The only drawback is that the name – Hasselback Potatoes – is one letter away from sharing a name with a very annoying television personality…but we won’t talk about that, will we?
My dear friend Lindsey told me about this Swedish version of baked potatoes. Those Swedes…they’re onto something.
So here’s what you need to know:
- Potatoes. However many you want, in any size (the ones I used were about 2-inches in diameter)
- Garlic – one clove per potato
- Butter – maybe 3 tablespoons per baking sheet?
- Olive oil – some glugs. Sorry. I should really measure things.
- Sea salt and freshly ground pepper – some sprinkles
For the yogurt sauce:
- 1 cup plain yogurt
- 2-3 tablespoons fresh chopped dill
- 2 tablespoons Dijon moutard (that’s mustard for you non-French-speakers)
- 1 tablespoon garlic paste or 3 cloves finely chopped garlic
- 3 tablespoons fresh chopped chives
- Salt and pepper to taste
Place a potato on a large wooden spoon and cut into it at 2mm intervals. The spoon should stop your knife from cutting all the way through the potato, but if it doesn’t then you’ll just have to be very careful. Use the 80-dollar mandolin you got for your wedding (or your expert thin-slicing skillz) and slice fresh garlic – I had about one clove per potato. Insert the slices of garlic between the cuts in your potatoes.
Melt some butter (I had about 3 tablespoons for this whole sheet) and brush it onto the taters. Then drizzle them with olive oil, sprinkle with salt and pepper, and pop the whole shebang into a 425-degree oven. I baked these little guys for about 30 minutes, but if you have bigger potatoes then you might need to leave ’em in for 40-45 minutes. Take them out when the tops are brown and a little crispy, and the center is soft.
To prepare the yogurt sauce, just stir all of the ingredients together. Simple.
Serve hot, with a dollop of sauce, and sprinkle some extra chopped chives on top. Prepare for your guests to be all impressed and grovelly about your talent in the kitchen.
Some variations that I plan on trying: sweet potatoes with brown sugar and cinnamon; new potatoes with sundried tomatoes, basil, and tzatziki sauce; white potatoes with vidalia onions, turkey bacon, and goat cheese sprinkles; russet potatoes with cumin, paprika, turmeric, and masala sauce…maybe even some sort of root veggie that isn’t even a potato! God. I don’t even know where to begin.