Recipe: Hasselback Potatoes

hasselback1

Hasselback Potatoes 

Named after the Stockholm restaurant that first introduced them in the 1700s this recipe takes simple baked potatoes to the next level. This is a delicious, easy and fool proof recipe to feed a crowd. The baking time is the same for 2 potatoes or 20. 

The technique is simple and the variations are endless. The seasonings can be chosen to compliment the rest of your meal. My favorite is a garlic and olive oil version; a thin sliver of a garlic slice is inserted between each layer of the potato, drizzled with salt and pepper and baked till tender inside and crispy on top.  Any combination of herbs, spices and oils or butter will result in a delicious and very pretty potato.  Using a sharp knife with a thin blade will result in the most uniform slices. 

To serve 4 people: 

4 large baking potatoes scrubbed well but not peeled

seasoning suggestions: salt, pepper, herbs (fresh or dried), spices, grated cheeses, garlic,  miso

oil suggestions: olive oil, vegetable oil, butter, bacon drippings, roast drippings 

Method:

Wash and dry potatoes. Make a very thin slice from the bottom of each potato so they will sit flat without tipping over. This also makes slicing the layers easier (and safer). 

With a very sharp, thin bladed knife carefully make even slices into the potato, about 1/8 inch apart making sure to stop before reaching the base of the potato. Do not to cut all the way through to the bottom for the most attractive presentation. 

Place in a baking dish and carefully season in between each slice with your seasonings of choice. Drizzle with oil or place a small bit of butter in between each slice. 

Bake at 375 degrees F for 50-60 minutes, basting occasionally until the center of the potato is soft when pierced with the tip of a sharp knife and the tops are nicely browned. Baking time may be slightly more or less depending on the size of the potatoes. 

To shorten baking time, the potatoes may be  partially cooked in a microwave till half way cooked, cooled and then thinly sliced and seasoned as above. Baking time in the oven will vary depending on the size of the potatoes but should take approx. 45 minutes at 350 to 375 degrees F. till brown on top.

  1. I’ve made these before, for a dinner party & they were a huge hit! Yours look delicious.

  2. Hey there….I have not had much luck finding you over at FB…when I click on your site I get that darn message “Internal Error – Oh no! Our soufflé has collapsed! You’ve found an error on our page.” Tried others and they seem to be working fine….

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