So these pretty little potatoes have been floating all over the inter-webs for months now. I first noticed them on Pinterest, then they made their way onto all the food sites and soon the food bloggers were having their way with them. So, when I saw these little beauties at Whole Foods, I knew I had to try them Spanish-style.
They’re called Hasselback Potatoes and these elegantly fanned spuds were named after the Stockholm restaurant that first served them - Restaurant Hasselbacken. I needed a potato recipe for Independence Day, so I figured let me try them tonight for dinner and see if I can pull it off. Well, these potatoes are so easy but look like you spent so much time on them! And they are so crispy, flavorful and fancy. Did I mention fancy?
I made them Spanish-style by mixing them with extra virgin olive oil, salt and a dash of pimenton (smoked Spanish paprika) before baking. You must make them! Patatas bravas…be jealous.
Fancy but super easy, Hasselback potatoes get a Spanish twist just in time for the 4th of July. Patatas brava...eat your heart out!
- 10 baby Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- Salt to taste
- Pinch of pimenton (smoked Spanish paprika)
- Preheat oven to 425 degrees F.
- Slice the potatoes (about 1/8-inch slices), trying not to cut to the bottom of the potato. It's ok if you do, I did, just keep going!
- Place potatoes in a large bowl with olive oil, salt and a pinch of pimenton and toss. Place potatoes on a baking sheet.
- Bake for 30 minutes or until they are cooked through and crispy brown on top.
- Brush a little extra virgin olive oil on top and sprinkle lightly with salt.
- Serve immediately.
My Swedish friend, Josie gave me a tip that if you place the potato on a large wooden spoon before slicing, you won't cut through the potato!