Grilled Hasselback Potatoes with Chive Butter
The Hasselback potato, named after the Hasselbacken restaurant in Stockholm, Sweden, where it was first served, has a relatively modern history. It's a dish that involves slicing a potato thinly but not all the way through, so that it opens up like a fan when baked or roasted. The method was created in the 1940s by Leif Elisson, a trainee chef at the Hasselbacken restaurant. The story goes that it was initially a mistake; the potatoes were sliced too deeply but were served anyway. The result—a crispy, accordion-like potato with a soft interior—turned out to be a hit with the diners.
The Hasselback potato gained popularity in Sweden and eventually spread globally as a novel and visually appealing way to prepare and present potatoes. It became a versatile dish with various seasoning options—butter, breadcrumbs, cheese, herbs, and spices—added between the slices to infuse flavor as it bakes. What began as an accidental innovation has become a beloved culinary creation enjoyed in homes and restaurants worldwide. Its simplicity, elegance, and versatility have made the Hasselback potato a classic addition to many dinner tables and a favorite among food enthusiasts looking to add a twist to their potato dishes.
CHIVE BUTTER:
- 1/2 cup salted butter (1 stick)
- 1/2 cup chopped chives
- 2 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
In a medium bowl, stir together all ingredients until combined. Taste and adjust seasonings as needed. Place on a sheet of plastic wrap and wrap up in a log. Chill in the fridge for at least 1 hour.
POTATOES:
- 4 medium russet potatoes (about 10-oz )
- Coarse salt
Use a sharp knife to cut the potato into thin slices, leaving 1/4 inch at the bottom unsliced so that the potato stays in one piece. If it’s helpful, place 2 pencils or chopsticks on either side of the potato as you cut, which will prevent you from slicing all the way through. Cut the chilled butter into thin slices and wedge down into the cuts made in the potato. Tear sheets of aluminum foil into squares and place potatoes into the center of each one. Sprinkle potatoes generously with coarse salt and wrap tightly in the aluminum foil. Preheat the grill to medium-high heat so that there are areas of indirect heat and direct heat. For a charcoal grill, push all the briquettes to one side. For a gas grill, leave half of the burners unlit. Place potatoes over the indirect heat portion of your grill and cook for about 45 minutes, rotating occasionally, until potatoes are cooked through. Serve potatoes with additional chive butter.
SOURCE
Potato Power
Potatoes, especially when enjoyed with the skin, offer a range of nutritional benefits:
- Rich in Nutrients: Potatoes are a good source of several vitamins and minerals, including vitamin C, vitamin B6, potassium, manganese, and niacin. They also contain some amounts of iron, magnesium, and phosphorus.
- Dietary Fiber: The skin of the potato is particularly rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness, potentially assisting in weight management.
- Antioxidants: Potatoes, especially the colorful varieties, contain antioxidants like flavonoids and carotenoids that help neutralize harmful free radicals in the body, reducing the risk of chronic diseases.
- Energy Source: Potatoes are an excellent source of carbohydrates, providing energy that can fuel various bodily functions and physical activities.
- Low in Fat: When prepared without added fats, such as butter or sour cream, baked potatoes are naturally low in fat and calories.
- Gluten-Free: Potatoes are naturally gluten-free, making them a suitable choice for individuals with gluten sensitivities or celiac disease.
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