Monday, June 25, 2012

Grilled Hasselback Potatoes

You really don’t need a recipe for Hasselback potatoes. Hasselback potatoes, named for Hasselbacken, the Stockholm restaurant where they were first served, are easy to make and you can easily create several variations to compliment your entree and family preference.
Choose thin-skinned potatoes, scrub them, and slice thinly, cutting not quite all the way through. At this point you could include any number of ingredients in between the slices.  I added several cloves of garlic with grated parmesan cheese and fresh rosemary to the Swedish version of baked potatoes to enhance the flavor. Set the potato on a piece of tin foil, dab with a bit of butter and sprinkle with salt and pepper. Wrap it up and throw it on the grill. Depending on the heat they should take about an hour.  They were very delicious, crispy on the outside and tender on the inside.

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