I love potatoes. But, not just because I grew up in Idaho. (And, by the way, I don't think I've ever even seen a potato field.) When I was little mashed potatoes were my favorite thing. I remember my uncle making the best mashed potatoes for Thanksgiving every year. And for my birthday meal I always requested them. I also obviously love french fries, tater tots, and baked potatoes. There really isn't any question why I would love potatoes--they're so versatile. So many different uses and ways to prepare them--potato pancakes, hash browns, stews, the list goes on and on. I'm going to start sounding like this...
That's probably why I was so intrigued by this recipe I came across in the February issue of Food and Wine. Enter Potatoes Hasselbacken. Not only was this article on Scandinavian cooking super interesting and full of beautiful photos, but the recipes were really simple and looked delicious. Taco pie anyone? Yes, please. (made it. delicious.) I had never seen potatoes prepared this way and I loved the way they looked. They were super tasty and perfect with a little dollop of crème fraîche on top.
You're gonna need...
1 1/2 pounds small white potatoes, such as Yukon Golds, peeled
4 tablespoons unsalted butter
2 tablespoons plain dry breadcrumbs
Oven-Baked Potatoes Hasselbacken
Preheat the oven to 425°. Using a sharp paring knife, slice each potato crosswise at 1/4-inch intervals, cutting straight down but not all the way through the potato. Transfer the potatoes to a large cast-iron skillet.
Add the butter to the skillet and set over moderate heat; as the butter melts, spoon it over the potatoes. Season the potatoes with salt and transfer to the oven. Roast for about 40 minutes, basting occasionally, until golden and tender. Sprinkle the breadcrumbs over the potatoes and roast for 10 minutes longer, until golden and crisp. Serve hot.
I added some crème fraîche on top with some chives from garden. Also, I didn't add the breadcrumbs because I forgot and didn't want to wait any longer to eat them...