Hasselback Potatoes

The recent craze for Hasselback potatoes traces back to Stockholm, Sweden, where the restaurant Hasselbacken first served them up as hasselbackspotatis in the 1940s. These potatoes are one of those food trends that I’ve shamelessly embraced. They’re cheap as a sack of potatoes and easy as popping into the oven, but somehow pretty enough to present for guests and versatile enough to compliment many an entrée. The sliced segments fan out as they cook, their edges getting crispy while the centre stays creamy.

Maris Piper for Hasselback Potatoes

To be honest, I’ve made these as a snack all on their own…sometimes you just need a bowlful of starch. I’m not sure where the potatoes-make-you-fat hate campaign started, but I can assure you that there are much worse things than a naturally occurring form of complex carbohydrates; you’ll be better off making these than tearing open a disappointingly small 100-calorie pack of Oreos, I promise!

Rosemary for Hasselback Potatoes

Potatoes are also one of the few foods with which the UK is entirely self-sufficient. They’ve been grown in London since 1597 and are now hardly ever imported from outside the country. English varieties harvested late summer / early autumn are known as the ‘maincrop,’ available September through May.

Hasselback Potatoes

I’ve used Maris Pipers here, but any medium-sized, oblong baking potato will work well. Check out this site for an astoundingly thorough guide and dazzlingly starchy array of all the potato varieties you could ever dream up. You can garnish these with any variety of herbs, cheeses, and sauces, but I like to keep it simple with sea salt, fresh garlic, rosemary, and a drizzle of olive oil brought back from Crete.

Hasselback Potatoes

 Hasselback Potatoes

  • 2 medium baking potatoes
  • 2 cloves garlic, sliced
  • olive oil
  • sea salt / freshly ground pepper
  • rosemary

If your potatoes insist on rolling around, shave off a small strip lengthwise so that they can sit on a flat bottom. Using a sharp knife (as you always should!), slice the potato thinly across, width-wise. To make things much easier, lay a wooden spoon or chopstick alongside the spud to act as a knife-stopper and prevent yourself from chopping all the way through.
Carefully stuff slices of garlic between the fanned pieces. Drizzle with olive oil and sprinkle with rosemary and salt/pepper to taste.
Bake at 200ºC for about an hour, until the potato is cooked through and the edges are crispy.

Hasselback Potatoes

Hasselback Potatoes

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18 Responses to Hasselback Potatoes

  1. I agree. These make a much finer alternative to a snack pack of Oreos! I love hasselbacks. It’s been awhile since I’ve used the method on potatoes, so thanks for the gorgeous reminder.

  2. You know, I have never tried making potatoes this way before but I LOVE the way yours turned out. I can only imagine how nice and crispy the outside must be, and the flavor combination with the rosemary and garlic….delicious! A really beautiful dish.

  3. Barclay Terhune says:

    I use wooden chopsticks on either side of the potato to keep from cutting through. I also make garlic butter to initially coat the potatoes and baste once or twice during the cooking.

    • wandercrush says:

      Yep, wooden chopsticks do the trick. I’ve only made this with olive oil, but homemade garlic butter sounds like something indulgent to try next time :) Thanks for your input!

  4. Genesis says:

    As if potatoes couldn’t get any more perfect.

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  8. Vweebs says:

    Am I supposed to boil these at all? Or do I just slice top and bake?

  9. Joe Perez says:

    Just making this for the first time and came out way better than i expected it to. Olny problem i had is when i did my second cut on potatoe i cut all the way threw. Chop sticks werent hight enuf, so what i did was to make it stay together I used a toothpick to hold it in place and worked just fine. So if you run into that problem try a toothpick.

  10. Jill Cullis says:

    I found that using new pencils works every time as they don’t change size like chopsticks

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