Hasselback (Accordion) Potatoes

The first time I saw these pretty little things I knew I just had to give them a try.  They are incredibly simple, only needing a cutting technique along with olive oil salt and pepper for the basic recipe, but they sure make an impressive statement when placed on the table.  This is a great dish to "wow" your guests with little to no effort.  The other night Scott was my guest, but the first thing he said when I set them down on the table was "Wow, look at those fancy potatoes!"

These potatoes got their name from the Stockholm restaurant they were created back in the 1700's.  As of more recently they have been more commonly referred to as Accordion Potatoes because of the beautiful fanning out the slices do once baked. I think they look like tiny Armadillos.  When they are finished baking they have a very crispy skin and a soft, creamy insides.  It is perfect combination of a baked potato and pan fried ones.

4 potaotes

about 2 tablespoons extra virgin olive oil

1 teaspoon fresh chopped thyme (or any other fresh herbs of your choice)

a few garlic cloves, sliced thin

Kosher Salt and fresh ground black pepper to taste

Preheat oven to 450 degrees.  Carefully thinly slice the potatoes from end to end, being watchful not to cut all the way through the bottom.  The easiest way to do this is to place a potato into the bowl of a wooden spoon, and let the edges of the spoon work as a guide.  When you hit the side of the spoon you made a perfect cut.  

Place the potatoes onto a baking sheet, gently put the thin garlic slices in between the cuts of the potato.  I didn't put a garlic piece in every single slice, although you certainly could.  I did roughly one slice per every three or four cuts.  Thin slices of onion would also be delicious.  Liberally drizzle olive oil over the potatoes and sprinkle with salt and pepper and 3/4 of the fresh thyme.  Place into the oven for 45-50 minutes or until the outside of the potatoes are crisp and the inside is nice and tender.  10 minutes before potatoes are done, place a few small pats of butter on the top of each potato and put back into the oven to melt and continue cooking.  When finished baking, transfer to a platter and garnish with remaining thyme.  Serve immediately.  

We all really enjoyed this dish.  I served these with turkey burgers and they were a nice alternative to our usual oven fries.  Scott like how each slice pulled right out into little "chips", perfect for dipping.  I loved the crispy bottom.  Yum.  Next time I want to try them with some cajun flavoring, I felt they were 

screaming for some good spice. 

These are definitely going to be a new staple to our dinner table.  They are easy, fun, and completely versatile.  I also think this dish would be completely adorable using young or fingerling potatoes.  The thought of a big platter full of these little guys makes me smile.