Books & Spoons Recipe for HASSELBACK POTATOES

I think potatoes have been given a bad rep for no reason because as they are, with the skin on them, they actually have several health benefits we can take advantage of. It is what we put on it that is often the problem, not the delightful veggie in itself. 

---

One medium-sized (150 g / 5.3oz) skin-on potato has:

• ​Just 110 calories.
• No fat, sodium or cholesterol.
• Nearly half your daily value of vitamin C.
  
• More potassium than a banana.
  
• A good source of vitamin B6.
  
• Fiber, magnesium, and antioxidants.
  
• Resistant starch.

Up here in Northern Europe, we have some best-tasting potatoes in the world. The small, long, oval-shaped potato has so much taste if you ever get a chance to sample them, jump right in! Thomas Keller in his master class says the following about the delightful treats growing in Lapland:

Almond potatoes are a special northern variety of potatoes grown in the Nordic countries. The Finnish variety, called Lapin Puikula, has been cultivated for centuries in Lapland, northern Finland. Almond potatoes are harvested late in the autumn.

Along with the Italian Parma ham, the French Camembert cheese, the Greek Kalamata olives, etc, the product name Lapin Puikula has been granted the Protected Designation of Origin-label, the "PDO", which is given by the European Union to regional foods in order to protect them from any usurpation or imitation.

The Lapin Puikula is a floury potato variety. Its tubers are small, long-oval, curved and pointed, with a beautiful yellow-colored flesh. It has a delicious buttery taste. Lapin Puikula is much used in traditional Lapland cooking, for example, served along with reindeer stew.

Outside Scandinavia, the Lapin Puikula may be available under the name "Yellow Finn". If this potato is not available, you can instead use the "Yukon gold" potatoes or other similar varieties, although they are not quite the same thing . . . 

Hasselback potatoes or Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.
Hasselbackspotatis were first served in the 1940s or 1950s and were an instant hit because not only do they taste really good, but they also look so stylish.
Since they first appeared in Sweden they have become popular all over the world. They go especially well with roast meats or poultry.

Originally they peeled the potatoes, and yes, they might look a prettier if they are peeled, but you would lose most of the benefits of a potato by taking the skin off. I just washed the potatoes well and left the skin on. 

I served the Hasselback potatoes with herb crusted pork loin and some carrots, a retro dish for sure, but so tasty and delightfully handy to make when you can just prepare everything ahead of time, put them in the oven all at the same time and in about hours time you have a great meal ready to be served. 
I hope you enjoy them! Till next time
~ Cheers!

HASSELBACK POTATOES

• 8-12    medium-sized oval-shaped potatoes
• 2 tbsp melted butter
• ½ tsp salt
• ground white pepper, optional
• 3 tbsp grated Parmesan cheese

1. Preheat the oven to 220°C (425°F).

2. Peel the potatoes and place in a bowl of cold water to prevent browning. 

3. Place a potato in a large wooden spoon. Using a sharp knife make slices widthways across the potato about 5 mm (¼”) apart (some people making them even closer), making sure to cut down to the lip of the spoon but not all way through the potato. Return the potato to the bowl of water. Repeat with the remaining potatoes.

4. Brush the bottom of a shallow roasting tray with the melted butter.

5. Dry the potatoes and place them cut side up in a roasting tin. Drizzle with half of the butter then season with salt and pepper.

6. Bake for 25 minutes. Remove from the oven and drizzle with the remaining butter. Sprinkle with Parmesan. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. (They may need basting with the melted butter a couple more times.)

​If you are cooking them with a joint of meat at a lower temperature then increase the cooking time. They will be a little crispier, but still nice.