Fireworks Steakhouse Hasselback Potatoes
1/26/21 Blog Post- Fireworks Hasselback Potatoes
It wasn’t until August of 2020 that I had ever heard of Hasselback potatoes. My dear friend Tamsin served them for a celebratory meal at their vacation home in Keystone. We had a planned a surf and turf grill out. We all pitched in with sides and sauces. It was an amazing spread with beef filets, lobster, the Hasselback potatoes, multiple salads and buttery dips and sauces. The whole meal was as delicious as it sounds but I remember these potatoes stole the show. And the best thing was they were new to me. I did a little research and found they originated in Sweden at a restaurant called Hasselbacken in the 1950’s. I couldn’t wait to recreate them using Fireworks butters and I finally got around to trying them this weekend. They were as great as I had imagined so I had to share the recipe. They are so versatile for any side dish, super bowl snack or main dish for a vegetarian meal if you skip the bacon. And you can easily make them dairy free too, except the butter of course. Just omit the cheddar and sour cream.
The special crosswise cuts add about 10 minutes to the prep time, depending on how many potatoes you plan to serve. I made my version with 5 small to medium russets (about 3 inches long), well scrubbed and rinsed.
What you’ll need:
A pair of chopsticks
A sharp chef’s knife
A sturdy cutting board
4-6 small to medium russet potatoes
Salt and pepper
4 Tbs Fireworks Steakhouse butter, melted
4 slices cheddar cheese, cut into quarters (optional)
1/4 c sour cream (optional)
1/4 c sliced green onion
Pre heat oven to 450. Wrap a sheet pan in foil and set aside. On your cutting board, lay your chopsticks horizontally about the width of the potato. Cradle the potato inside the chopsticks, keeping the potato off the cutting board. Using your chef’s knife, slice across the width of the potato from top to almost bottom of the potato. The chopsticks should keep you from slicing all the way through. It’s harder not to go all the way through on the ends, so be careful there. Make your cuts about 1/8” apart all the way across the potato. Repeat on all potatoes. Once they are all sliced, place them on the sheet pan, rub the oil over the potatoes and salt and pepper them. Then, using the basting brush and the melted steakhouse butter, brush the butter all over the cut side of the potatoes and try to get into each of the cuts. When that is done they are ready for baking. My oven cooked 5 small russets in 40 minutes at 450. If you are using cheddar slices, slide a slice in each potato cut. Repeat on each potato. Then put them back in the oven until the cheese is melted and the potatoes are crispy, about 3-5 minutes.