I have to be honest with you guys-I don’t really like potatoes. I adore sweet potatoes, but they offer up a whole other kind of experience. Regular starchy potatoes have never really been my thing. Until now. I have found a way to not just like, but adore potatoes. It helps that these sound more elegant because they are Swedish baked potatoes (Hasselbackspotatis.) Don’t worry I won’t make you say that word, just enjoy your potatoes.
Honestly I would not have bought the bag of gold potatoes at Trader Joe’s had my daughter not been obsessed about me making her mashed potatoes. I was willing to go mashed for her, but then I thought about the photos. It’s all about the food styling & pictures right guys?
OK, it’s about the flavor, balanced healthy meal planning and the pretty pictures. Pair this side dish up with your favorite lean protein, steamed veggies or a salad. Food should look as good as it tastes. After all, we eat with our eyes first. There are 3 things I do when I have an ingredient and I don’t know what to do with it.
- Head straight over to Tastespotting and Foodgawker
- Check out my friends recipe blogs.
- Give a shout out on Facebook and Twitter for help & suggestions.
People always respond immediately with great suggestions and the photo galleries always come through.
On Tastespotting I found a recipe from Sea Salt with Food. My friend Dorothy from Shockingly Delicious posted a link to her Accordion Baked Potatoes on my Facebook page that I found after I had made these babies. Dorothy always has great recipes to share-hence the name of her blog!
These potatoes look so pretty and yet they are very simple to prepare. I suggest using the best Parmigiano-Reggiano you can get your hands on. You will put this inside the slits of these Hasselback’s along with the garlic and other ingredients. The cheese melts and the flavors combine to create perfection. Something tells me these potatoes would be a great addition to our Thanksgiving table…….
Parmesan Hasselback Baked Potatoes
Makes 4 Hasselback Potatoes/4-6 servings
NOTES: As always, use your own taste buds to determine how you want to flavor your Hasselback Baked Potatoes. My ingredient lists are wide open for interpretation.
INGREDIENTS
4 medium Potatoes, cleaned & leave skins on (I used Yukon Gold)
4 cloves of Garlic, sliced thin
3 tablespoons of Olive Oil
pinch of Salt
pinch of Black Pepper
pinch of Smoked Paprika
1 ounce shaved Parmesan Cheese (have some additional for sprinkling as a garnish)
chopped Chives for garnish
METHOD
Pre heat oven to 425˚F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, pepper, smoked paprika and parmesan cheese in a small bowl. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy. Garnish with additional salt, smoked paprika, pepper, parmesan and chives.
Baked Potato Recipe Links
- Skinny Mini Baked Potatoes Family Fresh Cooking
- Baked Potato with Broccoli and Cheese Sea Salt with Food
- Baked Spicy Potato Skins Cookin’ Canuck
- Steakhouse Baked Potatoes Chaos in the Kitchen
- Twice Baked Potatoes Sippity Sup
{ 52 comments… read them below or add one }
Girl, this is such a beautiful post, your photos are absolutely stunning! Nice job, loving those potatoes, wish I didn’t LOVE them as much as I do!
Hey, your taters look FAB! Want them…NOW!
Like you I’m not a fan of regular potatoes and would take a sweet potato any day of the week if I could, but these potatoes look super delicious! I think I may have changed my mind on the potato.
I want to eat these potatoes right now (it’s only 10 am)! Thanks for a new, fresh idea for the potato!
Great side dish to any meal. I could just eat these and be content though:)
Maria: Yes, you could make a full meal out of these potatoes. Perfect for the upcoming chilly nights. Bet Josh would love ‘em after skiing.
Ashley: These would actually make a nice breakfast with some scrambled eggs. Great suggestion.
Heather: We can be a part of the new “we like potatoes now” club
this weather makes me want to make all things potatoes! these look like the perfect partner for a roasted chicken or a side for a big pot of soup! yum!
Oh wow, what a gorgeous side dish or, like you mentioned, a creative breakfast option! I can vouch for the everyday potato being kind of dull next to the sweet potato, but you have come up with a delicious, inventive way to use them here! I can’t wait to try this, Marla. Thanks for sharing!
Amazing job Marla! Someday you’ll have to give me a crash course in food photography because you’ve got it down in spades!
Yum! This is one of my favorite ways to eat potatoes. The photos are fab!
Love these! They are so cute!
I love Hasselback potatoes! Yours look very appetizing.
Cheers,
Rosa
I love these. My kids will also love these. Love the simplicity and creativity all in one! Awesome photos, as usual!
I don’t care much for potatoes either – I thought I was alone! These do sound pretty good though
I just picked up some Yukon golds that are now destined for this! So pretty. I can just imagine entertaining with them.
Wow, the pictures look amazing! You made a great recipe for someone who is not crazy about potatoes. My son calls these accordion potatoes and we make it once in awhile, I would make more often, if making cuts would not be so time consuming! did you make mash potatoes for your daughter too?
Wonderful photos as usual, Marla! I have seen Hasselback potatoes in various places, but have never actually made them. What a pretty presentation and a great way to move away from standard potato recipes.
Now I have a reason to go to Ivarone Brothers. our gourmet italian market and buy their wonderful parmesan cheese. I will have the potatoes with egg whites for breakfast.
Like you Marla, I adore sweet potatoes too…unfortunately I also feel the same love towards regular potatoes. These carbs are my weakness…just as chocolate…pasta…bread…and sadly for my hips the list goes on.
Love your hasselbacks…the photos are adorable looking ;o)
Ciao for now,
Claudia
I’m a serious sweet potato girl myself but I could totally get down with these babies. You’re such a good mom – giving into your daughters please. I would have probably mashed her some sweet potatoes and moved on
Joanne: Sometimes a mom’s gotta do what a mom’s gotta do. These potatoes trumped the mashed.
Claudia: I know so many folks have a great weakness for potatoes. That is not my weakness, but I do have many
Dara: These Hasselback’s seem like something I could totally see you preparing.
Pam: No I went with these instead of the mashed.
I’ll be these are fantastic with those Yukon Gold’s. Those and the redskins are the potatoes of choice in this house.
Thanks for the accordion lesson. I see you also play the tuber!
Your potatoes look wonderful and so tempting!
I’ve been wanting to make Hasselback potatoes for so long now! I’m definitely inspired by this post Marla. I love your idea of adding chives and Greek yogurt — that’s my favorite way to enjoy baked potatoes!
These are so cute. I like potatoes, but I never think to do anything creative w/ them. Love these!
they look amaizing:) great post and thank you for sharing.
oh my goodness, I am so excited to try this. These potatoes are just up my alley. I love potatoes! I will give them a welcome try and let you know what I think. You do a great job of introducing us to such yummy dinner ideas. Thanks Judy
Just tried these. THANK YOU for such a refreshing, sexy (and tasty) way to make potatoes. Turned out Great!
I will not ignore potatoes when the LOOK THAT GOOD! Honestly , Marla! You slay me. It is NOT easy to get a potato so picture perfect!
WOWSERS!
Valerie
Valerie: I had loads of fun shooting those potatoes. Only thing is I have a new lens that is throwing me some curve balls. I am tossing away a lot of photos that I thought would be in focus. Need some practice with the equipment. Thanks for your sweet compliments.
Mags: Yup, ya gotta try them. Bet you’ll love ‘em!
Matt: Thanks for stopping by. So much to do with those Yukon Golds. They bake up really nice and hold their shape without getting too mushy/starchy.
I’ve been wanting to try those hasselback potatoes for a long time now. They look delicious and I love the presentation.
I’ve not attempted hasselback potatoes yet. I saw your link on reddit which was coincidental considering I just bought a bag of yukon golds that i plan to cook this way.
Excellent photos! Cheers!
Matt Kay
What gorgeous presentation and of course the dish sounds delicious!
Yes indeedy Marla, we do ‘eat with our eyes first’! I was only recently re-introduced to this little old number – I’d forgotten about it for years, but its a stylish little fellow isnt it! Looks great on the plate and seriously dresses up a steak & salad.
I love cooking potatoes this way and I just remembered I have a bag of little goldies in the pantry. Time to get them out and start making those little slices that capture the cheesy goodness. Thanks for the reminder.
I didn’t like potatoes either. But after I bought a 10-lb bag of potatoes for $0.69, I kind of got hooked. It’s not as complex and sweet as sweet potatoes, but there is something very basic thus open-ended about potatoes. I actually even wrote a column about potatoes.
We love potatoes, although I prefer sweet potatoes, even though the family doesn’t. Love your post, your photos are just so gorgeous!
I’ve heard of these beauties before and have always wanted to make them. They look great!
I am not a huge fan of potatoes too but you made me want to try this dish
I’m with you on preferring sweet potatoes, but this recipe looks like a great way to jazz up baked potatoes. Yet another one of your good ideas!
I have another really fun potato recipe coming your way…working on it now. Seems to be a lot of potato lovers out there and perhaps some converts like myself!
I too am not that big on potatoes. They’re a take-em-or-leave-em thing for me. I was making hasselback potatoes for a while, and then I forgot about them. Thanks for reminding me! These look yummy.
Marla – I made these a few night ago and they were so tasty and cute! I had to bake them a bit longer (65-70 minutes) to get them nice and soft on the inside, but a bit crunchy on the outside. I’ll definately make these when we have company over because there isn’t much prep work and they look super fancy.
my kids LOVE potatoes – anyway i can cook them.. so this will be a fun new twist to our potatoes. smile.
thanks
This is a potato preparation that always gets my attention though I never made them. GREG
quality. high quality. i love the look of this–best potato presentation ever.
Made these twice now…husband and I love them.
I made these tonight. The best thing about them is that they turn baked potatoes into finger food!
Marla, thanks so much for this great recipe. I made these potatoes recently and they were absolutely scrumptious with a big dollop of sour cream, chives and fresh Parmesan! I also posted about them just now on my blog, with credit to you of course. Thanks again! This one’s a keeper.
Hasselback, hackleback or even hedgehog potatoes. I don’t care what people call them I love them. With parmesan is a great idea – I often sprinkle with lemon juice and olive oil and perhaps some fresh sage or rosemary. Beautiful pics.
Sally: These potatoes have so many different names. A lot of folks also call them accordion potatoes. Everything is all right by me. Lemon juice, olive oil and the fresh herbs are wonderful, clean flavor ideas. Thanks!
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