Hasselback potatoes are a Swedish specialty, created in 1953 by the chef of the Hasselbacken hotel, from which they take their name.
Preparing them is very easy, just wash some potatoes thoroughly, preferably of the same size for even cooking, and then carefully cut them into thin slices that should remain attached at the base. Then they are seasoned with oil or butter, along with herbs and spices to taste, and baked. The result is crispy potatoes on the outside and soft on the inside, perfect as a side dish for both meat and fish dishes, but also great to serve as a snack.
If you like potato side dishes, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes (small or medium, preferably of the same size)
- 2 cloves garlic
- 6 sprigs rosemary
- to taste pepper
- to taste salt
- to taste extra virgin olive oil
- to taste parsley (optional)
Steps
To prepare Hasselback potatoes, preheat the oven to 392°F (fan mode).
Choose potatoes that are more or less the same size so they cook evenly.
Wash the potatoes thoroughly under running water, scrubbing them with a scourer.
Then dry them with a cloth.Take a cutting board, place two wooden spoon handles of the same thickness, and place a potato between the two handles horizontally.
Make several cuts about 0.08 inches apart, to create the accordion effect, without cutting them all the way through. The wooden spoon handles act as a stop for the cut.
Peel the garlic cloves and finely chop them along with the needles from two sprigs of rosemary. Place in a bowl and add a teaspoon of salt, plenty of ground pepper, and 3 tablespoons of extra virgin olive oil.
Mix, add the potatoes and mix again until all the potatoes are coated in oil.
Place the potatoes on a baking sheet lined with parchment paper, with the cut side facing up, and distribute the remaining flavored oil from the bowl over the potatoes. Add the remaining rosemary sprigs among the potatoes on the baking sheet.
Bake at 392°F for 35 minutes. Remove from the oven, brush all the potatoes again with extra virgin olive oil, and bake for another 15-25 minutes. The cooking time depends on the size of the potatoes. They should be crispy on the outside and soft on the inside.
Remove your Hasselback potatoes from the oven, sprinkle with salt on top, garnish with a bit of parsley if desired, and serve immediately.
