This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives’ sponsors!
Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more delicious).
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One of the things I’ve come to realize is that I’m a bit of a curmudgeon about, well, a lot of things really but especially about food trends. That cronut thing that happened" Easily a 6.5 on the richter scale of Emily eye rolls. And while I like kale as much as the next faux hippie, I’d very much appreciate you keeping it out of my cupcake.
That’s why no one was more surprised than me when I recently became obsessed with the most Pinterest-y of all potato dishes, the hasselback. Honestly, this is the potato of my dreams. Crispy on top but also pillowy and luscious in the middle. And while it may look like a major project, it’s actually extremely easy to do (especially with our tips listed below) and takes no longer than a regular baked potato.
I adore potatoes and definitely think they’ve gotten an undeserved bad rap. Potatoes are not just versatile and delicious, they’re actually quite packed with nutrition, especially vitamin C and potassium (620 mg, that’s more than bananas, spinach, or broccoli). A medium potato has about 110 calories and contains no fat, sodium or cholesterol. And it’s untrue that all the nutrition is in the skin. The skin is packed with fibre, but the nutrients are in the flesh.
Beautiful Potatoes; Russet and Yukon Gold
Okay, back to the recipe. The term ‘hasselback’ comes from the restaurant, Hasselbacken in Stockholm, Sweden, where they were first served in the 1940s (they are called hasselbackspotatis). There are dozens of modern variations but th...