Hasselback Potatoes

 

                This recipe takes its name from a restaurant in Stockholm, Hasselbacken, which was the first to serve potatoes prepared in this way in the 18th century. Today, we find this classic on many tables in Sweden and around the world.

4 servings

• 4 Russet potatoes, peeled
• 15 ml butter, melted
• 30 ml cream 35%
• 30 ml fresh parmesan, grated
• 15 ml fresh thyme, chopped
• 1 ml sea salt
• Ground black pepper

1. Cut a thin slice at the base of each potato to stabilize them; insert a skewer along the entire length about 1 cm from the base of the potato to avoid cutting too deeply.
2. On each potato, make incisions perpendicular to the skewer at 2 mm intervals.
3. Then remove the skewers and immerse the potatoes in water for at least 30 minutes; drain and rinse the potatoes thoroughly.
4. Dry the potatoes and place them on a baking tray.
5. Place in the oven for 15 minutes at 350F (180C); brush with butter and return to the oven for 40 minutes.
6. In a small bowl, combine cream, Parmesan, thyme, salt and pepper; Brush the potatoes again with this mixture and return to the oven for 30 minutes.
7. Serve.

BON APPÉTIT