This is the time of year for entertaining and while I’m a mashed potatoes kind of girl, once in a while it’s nice to change things up. Hassleback potatoes are named for the Austrian restaurant that developed them. Deceptively simple to make and very elegant on the plate, these are delicious.
Baking pan (I was cooking for two so I only needed an 8-inch square pan)
Large metal or wooden spoon
Small saucepan for melting butter
4 whole, peeled Yukon gold potatoes (Other recipes I saw called for baking potatoes (russets) or even sweet potatoes.) The potatoes I used were small so we had two each. Judge your needs accordingly.
1 stick butter
Salt and Pepper
Melt the butter over low heat. To see the rest, click here.
Thanks for stopping by Chicklets in the Kitchen. What is your favorite kind of potatoes? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all my books at www.ConniesRandomThoughts.com.Share this: