These are the potatoes I served with my kale and apple stuffed pork tenderloin. This is essentially the same recipe used by chef Magnus Nilsson that was published in Food&Wine‘s February 2016 issue. I have reworked and reposted it here so that it is more readily available to me the next time I want use it – instead of digging through old issues of Food&Wine or dealing with the obscene amount of pop-up ads cluttering up the Food&Wine website (not at all user friendly), I can just pull out my phone and there it is. Because I am definitely planning on making them again.
Oven-Baked Potatoes Hasselbacken
- 1.5 lb peeled yellow Potatoes
- 4 tbsp Butter
- 1/4 cup Panko Breadcrumbs
- Preheat the oven to 425 F.
- Use a sharp pairing knife to slice each potato at about 1/4″ intervals without cutting them all of the way through.
- Melt the butter in the bottom of a large cast iron skillet.
- Brown the potatoes in the melted butter. Spooning the melted butter over the potatoes as you go.
- Season with salt.
- Slide the potatoes into the oven. I usually leave them in the same cast iron pan that I browned them in, but if your pan is not big enough you can transfer them into a larger baking dish just make sure to pour the butter in along with them.
- Bake the potatoes for about 40 minutes, basting them with the butter as you go.
- Sprinkle the breadcrumbs over top of the potatoes, and return the potatoes to the oven for 10 more minutes. I always forget this step. I tend to add the breadcrumbs to the potatoes before placing them into the oven for the first time. So far this has worked out fine, and there have been no calamitous results. I think that I would forget about the breadcrumbs entirely if I waited until the last ten minutes to sprinkle them in. Clearly, further training and practice is needed.