Hasselback Potatoes
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Hasselback potatoes with sausage and bacon were born in Sweden and got their name from the restaurant where they were first served.
Ingredients:
Procedure:
1. Peel the potatoes and slice them thinly, with the proviso that you do not cut them (I put the potato between two thick wooden skewers and they did not allow me to finish cutting to the cutting board), so it will form a kind of “accordion”
2. Salt and pepper
3. Slice the bacon and sausage and put them together or separately into the notches, there are no limits to your imagination
4. Place in a baking dish, drizzle with olive oil, salt and pepper again, sprinkle with fresh pepper, pour cream over the sausage or just a drop of water
5. Place in an oven preheated to 200 °C and bake for about an hour
6. Cover with foil for the first half an hour, but it is not necessary, we are guided by our experience with our own oven and adjust the baking time accordingly
7. A few minutes before finishing baking, sprinkle with grated cheese or put a slice on each potato and let it melt.
Recommendation:
Serve as a light snack, appetizer or side dish to a main course.
Note:
Recipe from Cooking with Tom, photo and text by Jana Šenkyříková.
