Fächerkartoffel - Swedish Hasselback Potatoes, With Seasoned Tomato-Cream Cheese Salad And Mayonnaise

INGREDIENTS

FÄCHERKARTOFFEL

4 Large Potatoes

3 tbsp. Extra-virgin olive oil

1 Large clove garlic, grated

Salt

Black pepper

CREAM CHEESE SAUCE

4 tbsp. Cheese, softened

1/4 c. Boiling water

2 tbsp. Sesame seeds

Dried onions

1 tbsp. Dried minced garlic

1 tbsp. Poppy seeds




RECIPE

FÄCHERKARTOFFEL

•Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet.

•In a small bowl, whisk together oil and garlic. Brush half the garlic-oil mixture all over the sliced potatoes, then season each potato with salt and pepper.

•Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. 

•Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden.

MAKE CHEESE SAUCE

•Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. 

•In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds.

•Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, onions, and mayonnaise before serving.
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