Crispy hasselback potatoes
1 - 3
PersonalPoints™ per serving
1 hr 10 min
This company-perfect potato dish is named after Stockholm's historic Hasselbacken Hotel, but it is also known as accordian potatoes here in the US.
Uncooked Yukon gold potato(es)
20 oz, 4 (5-ounce), scrubbed
1 large clove(s), minced
- Preheat oven to 425°F. LIne small rimmed baking sheet with sheet of parchment.
- Peel potatoes, leaving lengthwise strip of skin on one long side of each potato. Place potatoes, skin-side down on cutting board. With thin sharp knife, cut each potato crosswise into 1/8-inch slices, stopping about 1/4 inch from bottom.
- Drizzle potatoes with oil, gently separating slices so oil can seep down and coat potatoes. Sprinkle with garlic, salt, and pepper, separating slices to ensure seasoning coats every slice.
- Place potatoes, skin-side down, on prepared baking sheet and bake until potatoes are browned and tender, about 50 minutes. Sprinkle with Maldon salt, if using.
- Per serving: 1 potato