Swedish "Fan" Potatoes (Hasselbacks)
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The curious name derives from that of a restaurant in Sweden which invented the method of part-slicing the potatoes in a fan shape before roasting. For extra flavor, strew some garlic cloves in the roasting dish, which will perfume the oil with which the potatoes are basted. The garlic is roasted to a creamy purée which is scooped out of its skin on the plate. Cook the potatoes in a gratin dish which can then go straight to the table.
INGREDIENTS
8 large (8-ounce) baking potatoes, peeled and cut across in half
2 teaspoons sea salt, approximately
12 unpeeled garlic cloves, optional
1/4 cup olive oil
3 tablespoons margarineIn a large pot, cover the halves of potato with cold water and 1 teaspoon of the sea salt and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Remove from the heat. Pour off the water, cover the pan with a cloth, and leave for 2 minutes to absorb any surface moisture. When cool enough to handle, push a skewer lengthwise through the bottom third of each potato in turn, then slice down at 1/4-inch intervals at a slight angle just as far as the skewer. Remove the skewer.
Arrange the potatoes in 1 layer in a gratin dish or roasting pan surrounded by the cloves of garlic, if using. Preheat the oven to 400 degrees.
When ready to roast, heat the oil and margarine until steaming, 1 minute in the microwave, then pour over the potatoes and sprinkle with more sea salt. Roast for 1 hour, basting 3 times in the last 1/2 hour.
Serve from the dish with roast meats or poultry.
NOTE - The potatoes can be kept hot without going soggy at 220 degrees for up to 30 minutes.