Created by a chef at the Hasselback Hotel in Stockholm, Sweden, this potato in no hassle to make. Combining the texture and flavor of a baked and roasted potato, this visually stunning side dish is an easy crowd pleaser.
There are numerous variations of this potato. Peeled or not peeled, some adding slivers of garlic or onion between the slices, others sprinkled with herbs and drizzled with olive oil or butter, all of which are very good. But I kept hearing a small voice inside my head whispering “bacon”. So I acted upon the suggestion of the others who dwell inside, and we all agree, success!
- 4 russet potatoes peeled or not
- 2 strips of bacon
- olive oil
- salt and pepper to taste
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Heat the oven to 400° F.
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Wash the potatoes thoroughly and peel if desired.
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Cut a flat spot on the bottom of each potato to prevent rolling. Lay chopsticks or wooden spoon handles on both sides of the potato. With a sharp knife make cuts ¼” to ½” apart, cutting down to the sticks but not completely through the potato.
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Cut bacon into 1″- 1½” pieces, and place in between each slice of the potato (if you hold the potato in your hand you can open it slightly like a fan to easily insert the bacon).
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Drizzle the potatoes with olive oil and roast for 30 minutes. Remove potatoes and drizzle with a little more oil and return to the oven for another 30 minutes or until the tops are golden brown.
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Remove from oven and season with salt and pepper to taste.
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Top with a dollop of sour cream and green onion or chives.
Any size of potato can be used for this. These potatoes would also be great prepared on the grill using indirect heat. A perfect paring for a steak!
The Hasselback potato has absolutely nothing to do with David Hasselhoff, even though some people seem to believe that Hasselhoff is back. I guess if you close one eye, and squint with the other, they kind of look the same? Sorry, the voices in my head told me to do this.
