Jayne: Idaho potatoes. That’s an easy decision. Idaho is known for its russets, but they also grow 25 other types of potatoes – inlcuding Yukon Golds and Fingerlings, which are my favorites.
I’m amazed by this – the average American eats 124 pounds of potatoes per year – and Germans eat almost twice that amount, according to the Idaho Potato Museum. That’s a lot of potatoes. Another fun fact…sweet potatoes are members of the morning glory family while white potatoes are in the same group as tobacco, chile pepper, and tomatoes, also according to the museum (…it almost sounds like they are trying to make a point…).
For this recipe, I wanted to share something a little different than a mash or gratin. It’s “Hasselback Potatoes”. Originally from the Stockhom, Sweden hotel, “The Hasselbacken”, this preparation is essentially a roasted potato with deep slits filled with herb-infused oil and/or butter, with toasted breadcrumbs and a salty skin. It’s delicious.
- 6 Tbs butter or olive oil (or combination of the two)
- 8 small roasting potatoes (Yukon Golds, Russets) – they should fit necely in the bowl of a wooden spoon
- 1/2 cup toasted breadcrumbs
- Fresh herbs, chopped (strong ones like sage, rosemary – hold up well during the roasting)
- Salt (to taste) course salt or sea salt
- Garlic, minced (optional)
- Preheat the oven to 425 deg. F
- Place oil/butter in a saucepan and warm it gently with the herbs – let it infuse for about 10 minutes
- Meanwhile, wash potatoes and remove any dirt (don’t peel). Place each potato in a wooden spoon and gently slice 1/4″ slices, 3/4 of the way through the potato. The wooden spoon should help keep you from slicing all the way through the potato.
- Place potatoes in an oven proof casserole dish, gratin pan or cast iron skillet, baste with oil and butter. Sprinkle salt liberally over the potatoes. Roast until crispy on the outside and soft on the inside, basting every 10 minutes or so
- After at least 30-40 minutes and the potatoes are golden on the outside, sprinkle the breadcrumbs and roast for another 5-10 minutes or until the breadcrumbs are crisp and golden.
Salt and oil/butter make a big difference in flavor. Be generous.
My thanks to The Nordic Cookbook by Magnus Nilsson and www.thespruceeats.com for their Hasselback potato recipes.
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