Saturday, April 25, 2009

Soy Glazed Hasselback Potatoes - Cooking for Two



Hasselbackpotatis were part of my childhood. They were served from the German and Swedish kitchens of our neighbors to tart up simple roasts of meat and chicken. They impressed the uninformed and lent a festive air to an otherwise ordinary meal. For years I used a recipe from "The Cooking of Scandinavia" in which peeled and carefully sliced potatoes were doused with butter, then roasted and finished with a sprinkling of crumbs and cheese. Lovely stuff, that! Now that many have become few, I use a version of the potatoes that is perfect for just the two of us. In keeping with our love of all things Asian, we've added soy sauce and a tad of sesame oil to the basting sauce and come up what Bob calls Confused Potatoes. Any tricks? Slicing the potatoes confounds some. You'll need a spoon with a deep, curved bowl that will stop you from completely slicing through the potatoes. A skewer can also be used, but be careful not to stab yourself. Place a peeled potato in the spoon; starting and ending 1/2-inch from the ends, slice down the potato at 1/8-inch intervals being careful not to slice it completely through. If you do slice through, continue smiling - God created toothpicks for a reason. If you're preparing the potatoes well before roasting, place them in a bowl of water to prevent discoloration. They should, of course, be drained and patted dry before roasting. By the way, the potatoes take their name from the Hasselbacken, the restaurant in which they were first served.

Soy Glazed Hasselback Potatoes

Ingredients:

2 (8-oz.) baking potatoes
2 tablespoons melted butter
1 teaspoon dark sesame oil
1 tablespoon tamari or soy sauce
Sea salt

Directions:
1) Preheat oven to 425 degrees F. Spray a pan large enough to hold potatoes without crowding with oil or nonstick cooking spray. Set aside.
2) One at a time, peel and slice potatoes. To slice, cradle potato in a spoon. Beginning and ending 1/2-inch from ends, slice potato at 1/8-inch intervals. Do not slice completely through the potato.
3) Combine butter, oil and tamari in a small bowl. Brush potatoes with half of mixture. Bake in center of oven for 30 minutes. Brush remaining mixture over potatoes and continue to bake until potatoes are golden and can be pierced with a knife, about 20 to 30 minutes. Remove from oven. Sprinkle with sea salt. Transfer to plates.
Yield: 2 potatoes.

21 comments:

MyKitchenInHalfCups said...

Love Hasselbacks! I'm sure the soy is an excellent variation.

Susan said...

There is nothing else like a good potato, and these sound extra good.

Karen said...

These sound so good and look so pretty. These would be perfect for company!

The Cooking Photographer said...

The term, "confused potatoes" makes me laugh! I'm going to think about it every time I make a potato dish.

This is dish I'm going to be thinking about more as I push my own limits in cooking.

Your picture is beautiful as always.

Lynda said...

These look really delicious, I've never tried to make these before - maybe it's time I did !

Katy ~ said...

I'm a Hasselback fan. We use a lot of soy sauce at my house, never thought about using it on potato. Unique idea.

Lisa said...

I love how hasselbacks look but have never made them. I will have to try them soon.

noble pig said...

I love doing my potatoes in this style, they always look so great and it's nice to get the seasonings in between.

Lori said...

Oh my that sounds real delicious.

Donna-FFW said...

These look gorgeous Mary. What a pretty way to make potatoes.

Anonymous said...

Oh, these sound wonderful! Have you ever made sweet potatoes this same way?

Mary said...

I have peeled and roasted potatoes with the butter soy glaze. I've never sliced them, however. I'd never be able to slice the poatoes without cutting all the way through. Butter soy sweet potatoes are a thing of beauty, but they're not real pretty to look at.

Netts Nook said...

Another bookmarked page oh Mary what a treat they look just lovely.

Hootin' Anni said...

Mmmmmm. Delicious. Btw...I made the garlic rolls and froze them. I'm going to thaw some out for us too. They smelled soooooo good while they were baking.

Thanks for visiting me yesterday. Hope your Sunday was pleasant.

Natashya said...

I am Irish by background and born in Japan. Potatoes and Asian flavours sound perfect to me!
Your slices are so perfect, you have a steady hand.

Lynda said...

I've seen these, but not tried them.They look delicious, of course all potatoes are yummy to me! I'll try these soon!

the ungourmet said...

These potatoes are beautiful. I will have to give them a try!

Thanks for finding my blog today! Your blog is really amazing! There is so much great info in here, I barely know where to start looking first! :0)

Jude said...

Great recipe. It's been such a long time since I've had potatoes cooked like this.

mikky said...

i love this... it really looks so beautiful... :)

Cassie said...

I did a Google search for soy recipes and came across your blog. I work for Shape.com and we recently added some delectable soy recipes that might interest you:

http://www.shape.com/healthy_eating/soyjoy

free online adventure games said...

I was looking around for something small and simple and this came out. Perfect for the small family, or probably late night supper for two.

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