Recipes From Potato Biography
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The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Featured in: The United States Of Thanksgiving.
Garlic, Russet Potato
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Ingredients
8 large Idaho or other large russet potatoes, about 1 pound each
⅔ cup extra-virgin olive oil or a neutral oil like grapeseed
4 plump garlic cloves, smashed, peeled and left whole
1 tablespoon sweet paprika
1 teaspoon smoked paprika (optional)
Kosher or coarse sea salt
Preparation
Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don’t worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.
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Scalloped potatoes is the American name for potatoes gratiné. I've always felt the French version seemed a little "fancy" if you know what I mean — delicious, don't get me wrong, but best reserved for special occasions. Scalloped potatoes, on the other hand, seem a bit more "everyday." (Perhaps this is because, like many people my age, I probably first encountered them straight from a box.)
Of course there are millions of variations on the recipe, but they all usually consist of layers of thinly sliced potatoes bathed in a thick sauce of milk or cream. Plenty of variables come into play (milk or cream, Parmesan or Gruyere, fresh herbs or not) but really it all comes down to the preference of the cook. The fun is in the finding out!
Both baking potatoes, such as Russets, and boiling potatoes, like Yukon Gold, work in these types of recipes. Baking potatoes are low-moisture, meaning they won't hold their shape as well as other types but all their starches will help create a thick, silky sauce. Boiling potatoes will hold up a bit better during baking and remain more firm. I just say use what you have on hand or what you know you like.
When it comes to cooking the potatoes, some recipes call for baking them low-and-slow, but I prefer par-cooking the potatoes on the stovetop before they go in the oven, which ensures the potatoes are seasoned evenly throughout. You can use water, stock, milk, or cream, or any mix of the two to parboil the potatoes. (Sometimes flour is also added to help thicken the sauce. I don't use it in this recipe, but I might had I used boiling potatoes or wanted to eliminate the heavy cream.)
Scalloped potatoes are definitely a recipe worth keeping in your arsenal, especially for those for nights when you deserve an extra special treat. These are scrumptious served warm from the oven but I think they get even better as they cool. In fact, I actually prefer them cooked and reheated the next day!
Recipes From Potato Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Recipes From Potato Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
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