Saturday, November 22, 2014

Rosie Makes Roasted Armadillo.

Did I get your attention?

 Well, I thought it looked armadillo-ish.
This unique potato preparation
is known as the Hasselback potato.
It's the namesake dish of the
 Hasselbacken Hotel restaurant
in Stockholm, Sweden.
The potato is sliced partially through
and as the potato bakes, it fans out,
leaving you all sorts of crisp potato slices throughout.

 Slice the bottom off the potato so it sits without rolling.
Put two chopsticks alongside the potato lengthwise
and make thin slices horizontally across the potato,
stopping at the chopsticks so you don't cut all the way through.
Rinse the potato under cold water,
gently flexing the fans open.
This is supposed to rid the potato of excess starch
which can impede fanning while baking.

 I set my sliced potato in a small baking dish,
brushed the slices with unsalted melted butter,
and kosher salted and freshly ground peppered it.
Bake in a 425° oven 35-40 minutes.
Brush more butter over potato.
Mix 2 TB Parmesan cheese and 1 TB panko breadcrumbs.
Sprinkle over top of potato
and bake another 15 or so minutes,
until lightly browned.

Roasted armadillo.

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