ROASTED BABY HASSELBACK POTATOES

Roasted Baby Hasselback Potatoes image

Hasselbacks are the best known of the Swedish potato recipes. The original uses butter and bread crumbs, and sometimes Parmesan. Bay leaves are a favorite Scandinavian herb. The potatoes are slices deeply, almost to the base so that the slices open out slightly like a fan when cooked and the edges get beautifully crisp and golden. Serve as an accompaniment to roast or grilled meat or poultry, baked salmon, or pan-fried white fish.

Provided by Chris Simmons

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

24 small new potatoes
24 fresh bay leaves
3 tablespoons olive oil
1 tablespoon butter
6 cloves garlic, whole
sea salt flakes and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.
Insert 1 bay leaf inside each sliced potato.
Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 32.6 g, Cholesterol 2.5 mg, Fat 4.5 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 18.2 mg, Sugar 1.5 g