Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
Now film yourself singing the Swedish national anthem and post it to YouTube because we totally owe them that. As accurately as we pronounce "Skarsgård," what could possibly go wrong?
Whether you go the traditional Scandinavian route or Americanize the Helheimr out of it, Hasselback potatoes are a really stunning presentation for a dinner party or a date night in. The best part? There are no rules. Add as much or as little of any ingredient you like. Live a little. This is your potato, dammit!
You should baste your potato twice — before you put it into the oven and either halfway through or just before you add breadcrumbs (if you're using them).
If you're using breadcrumbs, they should always go on about half to three-quarters of the way through cooking so they can get crispy.
Anything sliced is meant to go between the slices, so it should be very, very thin. You don't have to put them between every slice in the potato. Just use as much as you want and stuff it where it fits. If it won't go between, on top is fine too.
For dessert potatoes, skip the black pepper, but remember that salt actually enhances the sweetness. Try fleur de sel instead of kosher.