Haseelbackpoteter
(Norwegian Roasted Potatoes)
Serves 12
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5 pounds oval, medium-sized baking potatoes
6 tablespoons butter, melted
Sea salt
¾ pound Jarlsberg cheese, coarsely grated
Paprika
1. Lightly butter a nonmetal
9x13-inch baking pan.
2. Peel each potato and then drop
it into a large bowl of cold water to prevent discoloration.
3. One at a time, fish out each
potato and dry it with a clean terrycloth dishtowel. Place the potato
lengthwise on a large wooden spoon and make 1/8-inch-thick slices, stopping
about ½-inch from cutting all the way through the potato. Then place the
potato, sliced side up, in the buttered baking pan.
4. Brush the potatoes with most
of the melted butter, and then sprinkle with salt.
5.
Cover pan tightly with heavy-duty aluminum
foil, and place in 425°F oven for 30 minutes.
6. Remove
potatoes from oven and brush with remaining melted butter.
7. Bake
potatoes 15 more minutes.
8. Remove potatoes from oven and
top with grated cheese and then sprinkle with paprika.
9. Return to oven uncovered and
bake 5 more minutes or until potatoes are done.
NOTE: I ground smoked black pepper
over potatoes after salting them.
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Saturday, December 8, 2012
Haseelbackpoteter (Norwegian Roasted Potatoes)
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