Imagine a potato dish so stunning, it transforms an ordinary side into a culinary masterpiece. Hasselback Potatoes with Gremolata are not just a recipe; they're an experience that combines the crispy elegance of Swedish cuisine with the bright, zesty flavors of a classic Italian garnish. These accordion-like potatoes are guaranteed to elevate your dinner table from mundane to magnificent, creating a show-stopping side dish that looks professionally prepared but is surprisingly simple to make.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Swedish
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 4 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. Place each potato between two wooden chopsticks or wooden spoons to prevent cutting all the way through.
- Using a sharp knife, make thin, close parallel cuts across the potato, stopping just before the bottom so the potato remains intact. The cuts should be about 1/8 inch apart, creating a fan-like appearance.
- Brush the potatoes generously with olive oil, making sure to get oil between the cuts. Sprinkle with salt and pepper, ensuring seasoning gets into the slices.
- Place the potatoes on the prepared baking sheet and roast in the preheated oven for 50-60 minutes, or until the potato edges are crispy and golden brown and the interior is soft when pierced with a fork.
- While potatoes are roasting, prepare the gremolata by combining chopped parsley, minced garlic, and lemon zest in a small bowl. Mix well and set aside.
- Once potatoes are done, remove from the oven and immediately sprinkle the gremolata over the hot potatoes, allowing the herbs to slightly wilt from the heat.
- Serve immediately, garnishing with additional fresh parsley if desired. The potatoes should be crispy on the outside and creamy on the inside.
Tips
- • Use wooden chopsticks or wooden spoons as cutting guides to prevent slicing completely through the potato • Choose potatoes of similar size for even cooking • Make sure to brush olive oil between each slice to ensure maximum crispiness • Don't rush the cooking process - slow roasting is key to achieving that golden, crispy exterior • For extra flavor, experiment with adding grated Parmesan or herbs like thyme between the potato slices • Let the potatoes rest for a few minutes after cooking to allow the interior to become perfectly creamy • Serve immediately to maintain the optimal crisp-to-soft texture
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
