I love the concept and result of Hasselback Potatoes. Crispy skin, soft insides and lots of butter and olive oil. A winning combination. I made them for the first time last night and it was a hit. I prefer the name “accordion” because they remind me of the zydeco accordions so prevalent here in south Louisiana.
A few notes:
- I used large potatoes my first time out, but would use small or medium sized ones in the future. Large potatoes are a hassle to move around after cooking and they take longer to cook. I also think it makes for a better presentation.
- Be liberal with your seasoning. Potatoes need everything you’ve got.
- I subscribe to the twice-basted method, brushing butter and oil on the potatoes before baking and then again about halfway through. The same goes with your dry seasoning. The potatoes will open up while baking and you’ll be able to get seasoning between every layer.