Swedish Style Hasselback Potatoes With Caramelized Onions And Dijon Dressed Salad Food

SWEDISH HASSELBACK POTATOES

Steps:

• In a sauce pan; melt the butter at low heat.
• When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.
• Clean and peel the potatoes.
• At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.
• On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.
• On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.
• Brush the potatoes with the butter and herb mixture.
• Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.

CRISPY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425ºF

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

SWEDISH HASSELBACK POTATOES

Steps:

• Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
• Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.

CARAMELIZED ONION SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

SWEDISH BAKED POTATOES (HASSELBACKSPOTATIS)

Steps:

• Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like).
• Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish.
• Sprinkle with salt & pepper.
• Drizzle with remaining butter and garlic.
• Bake in 375°F oven (takes about and hour depending on the size of the potato).
• Baste occasionally with the butter in the dish.
• After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs.
• Finish baking until potatoes are done and golden.