Lemon Fan Potatoes
from Idaho Potato Commission

Hasselback potatoes are a type of potato dish,. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis. Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft and creamy.

In their original and simplest form, hasselback potatoes are usually drizzled with melted butter and seasoned lightly with salt and pepper and topped with bread crumbs. This is important as the butter is absorbed into the potato during roasting, resulting in a soft, creamy interior and a crispy outside. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look.

Like many older dishes, hasselback potatoes have undergone a very wide range of variations, and many chefs and home cooks have their favorite version of the recipe. Almost any seasoning may be used, and some recipes call for things like lemon, fresh herbs, Parmesan cheese, or fresh garlic. All of these variations are simply products of the preferences of individuals and are still properly called hasselback potatoes. It is the slicing and roasting procedures that distinguish these dishes as hasselback potatoes rather than the variations on seasonings or toppings.

4 large Idaho potatoes
1/4 C grated Parmesan cheese
3 T chopped fresh parsley
1/2 tsp. paprika
1/4 tsp. salt
1/4 C butter
1 T lemon juice
2 tsp. lemon zest

Scrub potatoes and pat dry. Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom. Allow potatoes to stand in ice water 10 minutes.

Combine cheese, parsley, paprika and salt in a small bowl; set aside for use later.

Combine butter, lemon juice and lemon rind in a 1-cup microwave-safe glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until butter is melted.

Drain potatoes and pat dry.

Arrange potatoes, cut side up, in 12x8x2-inch baking dish. Brush tops and sides of potatoes with butter mixture.

Bake covered in a 350° oven for about 30 - 45 minutes, or until they start to get tender; then for another 1/2 hour uncovered so that they start to crisp and brown. While they are baking, brush with remaining butter mixture. Remove from the oven, sprinkle potatoes with cheese mixture. Let stand, covered, 5 minutes.