Hasselback Potatoes with Creamy Gorgonzola Dressing

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.

Creamy Gorgonzola Dressing	Hasselback Potatoes
1 cup Mayonnaise 1/2 cup Plain yogurt 1/4 cup Buttermilk 1 clove Garlic, crushed 1 tbsp Worcestershire sauce 2 tbsp White wine vinegar 1/2 tsp Sugar 1/2 tsp Freshly ground black pepper Dash of hot pepper sauce, or to taste 80 g Crumbled Gorgonzola	6-8 Oval-shaped potatoes, medium sized 4 tbsp Olive oil 3 Garlic cloves 4 Rosemary sprigs Salt

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

1. In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
   
2. Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
   
3. Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com