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There is some discussion about where the name “Hasselback” comes from..Sweden is the common theme.  Doesn’t matter, these delicious potatoes are crisp on the outside and tender on the inside! A nice break from the standard baked version. There are many different recipes and variations.  Here are the basics.

4 Russet potatoes

8 Garlic cloves, minced

4 Tbl butter

3 Tbl olive oil

Salt and Pepper

  1. Preheat Grill to 375F.
  2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato making sure not to slice completely through.  HINT: The thinner, the better! And use a very sharp knife!
  3. Insert a little garlic and a chunk of butter in between the slices.
  4. Drizzle olive oil over the top of the sliced potatoes, sprinkle salt and pepper to taste.
  5. Place potatoes in a pan – if you want to catch the dripping and baste during cooking.

In 45 minutes they’re done!

Try these variations:

  • sliced onions instead of garlic
  • cajun or bacon seasoning sprinkled on top
  • slices of prosciutto between slices
  • use fresh herbs like sage, thyme and rosemary

Don’t forget the Herbed Sour Cream

1/2 C sour cream

1/2 tsp garlic powder

1 Tbl finely chopped fresh parsley leaves

Salt and Pepper

Combine all ingredients in a small bowl.  Season to taste and refrigerate until serving.

http://memphisgrills.com/recipes/sides/hasselback-potatoes-herbed-sour-cream