Here is a perfect Easter dinner potato recipe. Or if your holiday menus are set in stone, this is also a perfect easy-yet-fancy weekend side dish. The recipe description on AllRecipes says, “This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.” Yes, they do. There are a few people in our family who could take or leave baked potatoes but love these.
- 4 baking potatoes
- 2 tablespoons dairy-free margarine, melted
- 2-3 tablespoons dairy-free Panko bread crumbs
- salt and pepper to taste
- Preheat the oven to 425 degrees.
- Peel the potatoes.
- Place them in a bowl of cold water to prevent browning.
- Place one potato on a cutting board next to a large wooden spoon.
- Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure not to cut all the way through the potato.
- The slices should stay connected at the bottom, and the spoon acts as a guide to help keep the depth even.
- Return the potato to the bowl of water, and proceed with the remaining potatoes.
- When all of the potatoes are cut, place them cut side up on a cookie sheet lined with a silpat.
- Drizzle the potatoes with half of the melted margarine, then season with salt and pepper.
- Bake for 35 to 40 minutes.
- Remove from the oven, and drizzle with the remaining margarine.
- Sprinkle the Panko bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper.
- Return to the oven, and bake for an additional 20 minutes, or until nicely browned.