This is the time of year for entertaining and while I’m a mashed potatoes kind of girl, once in a while it’s nice to change things up. Hassleback potatoes are named for the Austrian restaurant that developed them. Deceptively simple to make and very elegant on the plate, these are delicious.
Baking pan (I was cooking for two so I only needed an 8-inch square pan)
Large metal or wooden spoon
Small saucepan for melting butter
4 whole, peeled Yukon gold potatoes (Other recipes I saw called for baking potatoes (russets) or even sweet potatoes.) The potatoes I used were small so we had two each. Judge your needs accordingly.
1 stick butter
Salt and Pepper
Melt the butter over low heat.
Place the potato in the bowl of the spoon and make horizontal (1/4 inch’ish apart) cuts in the potato down to the spoon being careful not to cut all the way through.
Repeat with all of the potatoes.
Place in the baking pan and using a spoon, drizzle half of the butter into the cuts on each potato. I ended up using my fingers to get the butter into each cut. Salt and pepper to taste.
Bake at 425F for 40 minutes. Remove from oven and drizzle the remaining butter over the potatoes and cook another 20 minutes.
Remove from oven, test for doneness, then plate.
Optional: Mix together 1/2 cup of bread crumbs and 1/2 cup of grated parmesan and romano cheese, top the potatoes with this mixture, doing your best to get it into the leaves of potato, at the 40-minute point then drizzle with the remaining butter. Finish baking for 20 minutes.
Serves 2 – 4 based on potato size.
Thanks for stopping by Chicklets in the Kitchen. What is your favorite kind of potatoes? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all my books at www.ConniesRandomThoughts.com.