Known as Hasselbackspotatis to the Swedish, these creatively sliced and roasted potatoes carry a nice crispy skin with a soft, creamy interior. Suitable for both elegant and casual occasions.
- 4-6 potatoes, each roughly 3-4" in length
- 1/4 cup of melted butter
- Salt and pepper to taste
- Pre-heat your oven to 450°, and line a baking sheet with parchment paper.
- Wash your potatoes and pat them dry with paper towels.
- Holding a potato at the ends with your thumb and index finger, cut a series of slits roughly halfway through the potato, about 1/8" apart.
- Brush them with the butter, and season with salt and pepper.
- Place the potatoes into the oven for 30 minutes, then pull them out.
- Using a butter knife, carefully separate the slices from one another so they're not sticking.
- Brush your potatoes again with butter, then place them back into the oven.
- Bake for another 30 minutes, or until the skin is golden and crispy.
- Allow them to cool for five minutes before serving.
You're welcome to try larger or smaller potatoes, but the recommended size is roughly 3-4" in length.
Be careful when cutting and later separating slices so you do not cut or burn yourself.
I did not mention seasoning because this is really open to your own sense of taste. I'll usually mix some granulated garlic and thyme into the butter and brush that on. You could also use oregano or rosemary as opposed to thyme. Some will recommend grated Parmesan cheese, bacon, or even going slightly sweeter with cinnamon and almonds. One fun thing to try is to slide shaved almonds in between the slits after you pull them out the first time. The recipe above is the pure "bare bones".
Even more than seasoning would be your choice of potato. Yukon Gold potatoes are a favorite for Hasselback Potatoes for their buttery taste, but you could use russet, red, or sweet potatoes. I've even seen recipes for Hasselback Apples. It really shows how this recipe is more technique than anything.
Healthy It Up
Butter is delicious for special occasions, but substitute olive or avocado oil if you wish to lower the fat content.
Usually I'll serve Hasselback Potatoes as a side on its own, seasoned the way I choose. You can also avoid added seasoning and serve them with sides of sour cream, bacon, chives, etc...as you would normal baked potatoes. I'd probably refrain from pouring any gravy on them as it will ruin the unique look of these potatoes.