Potatoes are apparently much fancier in Sweden. These are known as Hasselback potatoes, named after the Swedish restaurant that first made them. Gorgeous, huh? I came across this recipe on a new but addicting phenomenon, Pinterest. I haven't figured it all out yet, but it's a website that lets you gather things you enjoy that you come across online and categorize them and then see what others are drawn to. My "recipe" section's getting pretty full!
Steak was on the menu last night, so I thought it deserved something a little fancy (though it's hard to beat potatoes cubed and roasted with onions, garlic, s&p and evoo). These took a bit of work, and so aren't something that will become, say, my Wednesday dinner routine, but for something special they're just the ticket. I used 6 medium-to-small-sized Yukon gold potatoes, which I like because of the rich flavor, thin peel and creaminess. (And to me they're closest to my beloved Irish potatoes.)
To get started, go ahead and preheat your oven to 425ºF/220ºC. Unless of course you live in Texas, and can just open your door to reach the desired temperature in your house. Sigh. I dream of the day I can wear a scarf again, I really do. I digress...back to those spectacular spuds:
In the meantime, chop some parsley. (Not that I expect this to take you 45-60 minutes! Grab a book and a glass of chianti while you wait, or prepare whatever else you're having with your potatoes.)