When Life is a Hassle - Hasselback Potatoes

Have you ever had 'one of those days'.  Of course you have.  We ALL have. Today has been one of those days at our house.  It start early, very early when Andy, being very kind, was bringing up two big mugs of tea for us to drink in bed.  He caught the sole of his slipper on the edge of the stair and tripped.  Two mugs of tea landed upside down on the stair carpet and thus the day began.  

Poor chap, he felt so bad. We pulled up the sodden carpet and mopped the tea off the walls.  Then he had to go to the dentist.  Then he had a long commute to work.  All of this took place before 8 am!

Let's hope the rest of the day goes more smoothly for poor Andy.  In the meantime,  I've just made myself a comforting lunch of Hasselback Potatoes. 

No, I didn't make that name up.  I understand Hasselback Potatoes are originally from Stockholm.  Have you noticed how popular Scandinavian food has become?  It's the latest foodie trend!

These are really easy to make, no recipe required, but if you really prefer one  click on this LINK for a proper recipe.  Here's how I made my Hasselback potatoes.  

Preheat your oven to 200C/400F.  In an iron skillet or oven proof pan, melt a tablespoon of butter for each potato.

Peel the potatoes and place them in a bowl of cool water to keep them from turning brown.  

Place a potato in a large spoon and carefully cut the potato into thin-ish slices, about 1/8 inch thick.  DO NOT cut all the way through the potato. They are supposed be in one piece, a whole potato with a sliced top. The spoon should stop the knife should you cut too deeply.   Return the sliced potato to the bowl of water and repeat the process on the remaining potatoes.

Drain the cut potatoes and pat them dry with a kitchen towel.  Place the potatoes, cut side up, in the skillet or pan and spoon the melted butter over them.  Season well with salt and pepper.  

Bake the potatoes for about 40 - 45 minutes.  Take them out of the oven, spoon the butter in the bottom of the pan over the potatoes.  Sprinkle over some grated cheese, I used cheddar, and return the potatoes to the oven to cook until they are a light golden brown.  

Serve with salad for lunch or as a delicious side dish for dinner.   Today may have been a hassle but Hasselback Potatoes make it all a little easier to take!