Hasselbach potatoes are a Swedish version of baked potatoes. They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside. They go with just about any entree.
Since we were preparing a full meal on the grill I wanted to include these potatoes if possible. I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill. So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill. In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked. Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.
GRILLED HASSELBACH POTATOES
Yield: serves 2 to 3
- 1/4 cup mayonnaise
- 1 garlic clove, smashed to a paste or grated
- 1 tsp. Dijon mustard
- 1 tsp. grainy mustard, or yellow mustard
- kosher salt and black pepper
- 2 or 3 large baking potatoes, scrubbed
- 1 -2 Tbsp. crumbled bacon or bacon bits
- 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)
1. Wash and dry the potatoes, leaving the skin on. Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.) Remove and cool so you can handle them.
2. Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl; season with salt and pepper. Set aside.
3. Heat your grill to medium heat for direct grilling.
4. Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato. Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle. This stops the knife and prevents you from cutting all the way through the potato.
5. Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top. Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.
6. Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak. Place on the grill and cook for 8 – 10 minutes, turning over several times.
7. To serve, unwrap each potato and place on dinner plate.
SOURCE: a Carolyn Original