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Shingled Potatoes

Berkshire Kitchen

Shingled Potatoes

by Jane Worthington-Roth

No-Hassel Hasselback Shingled Potatoes

Sometimes you want to have a dinner party that appears very elegant, but is really low-fuss. Think of this potato recipe like the “little black dress” of side dishes. It can be dressed up or dressed down, depending on what you need and should be your go-to recipe for the holidays. It has the best attributes of a baked potato combined with the crisp toastiness of fries.

Shingled Potatoes, Fanned Potatoes, Accordion Potatoes or Hasselback Potatoes - whatever you call them, it’s generally accepted that the technique began at Restaurant Hasselback in Stockholm, Sweden.

The secret is slicing the potatoes very thinly (1/8 inch) but being very careful not to cut all the way through the bottom. That way the potatoes can fan out as they bake. To make sure you don’t cut all the way through, either cradle the potato in a large wooden spoon, or place between a couple of chopsticks before slicing. To ensure the thinnest slices, always use a very sharp knife.

Ingredients

Potatoes, scrubbed and dried
Olive oil (or some other fat such as butter, chicken fat, etc.)
Salt
Your choice of toppings (cheese, bacon, sour cream, herbs, salmon roe, sliced pepperoni)

Directions

You can use russet, Yukon gold or even red-skinned potatoes. The cooking time will depend on the type and size of your potatoes. For best results, make sure that all of your potatoes are the same size.

Heat the oven to 425 degrees. If you are using russet (Idaho baking) potatoes, you might want to peel the top part of the potato, leaving the bottom area with the peel intact. Yukon gold or red-skinned potatoes are best with the peels left on.

Slice the potatoes. Place on a foil-lined baking sheet, cut side up. Brush the potatoes with fat and sprinkle with salt. Bake for 30 minutes.

Brush with more fat – bake another 30-40 minutes, or until a knife inserted through an inner shingle glides in smoothly.

If you would like a cheesy-potato, sprinkle some shredded cheese on your potato, or tuck some sliced cheese between the shingles and broil for 1 to 2 minutes just to melt the cheese.



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