Maud Hallin learnt this dish as a child
serves 4
4 medium-sized baking type potatoes
1/4 cup soft butter
2 teaspoons bread crumbs
salt and pepper
Preheat oven to 400 degrees.
Lay the potato on its back. In California, it is not necessary to peel the potato first. You want to cut the potato in thin, even, slices, but not all the way through. That is the elongated top side should be able to fan out, but the bottom should be whole. Place the potato in a soup spoon, or an oval wooden spoon. This will prevent you from cutting all the way through. Sprinkle salt and pepper to taste. Brush potatoes with some of the soft butter, and melt the rest for basting.
Place potatoes - cut side up - in a cast iron pan, or any pan that has an edge and is just slightly larger than the potatoes. You want to be able to baste the potatoes with the melted butter, 4 or 5 times during the cooking. Drizzle butter between the slices. After about 45 minutes - we all have different ovens, and cooking pans - test for doneness. Baste once more and sprinkle with the bread crumbs. Then baste a last time, and leave in the oven for about 5 minutes. You want to have the potato edges crisp and the inside soft.
You could also drizzle the potato edges with grated Parmesan cheese.
Hasselback means the hill of hazelnuts. Even today,there is a restaurant on Djurgarden in Stockholm,with that name. The other rumor is that the chef at the Grand Hotel in Stockholm was for a long time Mr. Hasselback. Could he have started his own restaurant?
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