Hasselback Potatoes

Hasselback potatoes is a type of baked potato where it is cut to resemble a fan or accordion when roasted, drizzled with melted butter and seasoned with salt and pepper giving it a crispy outside and soft and creamy inside.

I guess this the most impressive presentation a potato can ever have and surprisingly its quite simple to make all you need is some stable hands when slicing these spuds. Hasselback potatoes is a type of baked potato where it is cut to resemble a fan or accordion when roasted, drizzled with melted butter and seasoned with salt and pepper giving it a crispy outside and soft and creamy inside.

Hasselback was first introduced in the 1940’s in Hasselbacken Hotel in Stockholm Sweden, originally called Hasselbackspotatis and the name obviously came from the place where it was first created. In its simplest form only butter, salt and pepper is used but that does not mean it stops there as there are fancier versions of this dish where any seasoning and ingredients you might think of can be added like parmesan, garlic, bacon, cheese sauce and sour cream to name some.

Today we will be making the most basic one as I will be paring it with some steak and salads, I don’t want it to feel heavy due to the sauce so we will just season with salt and pepper then top it with parmesan bread crumbs to give it a different texture.

Hasselback Potatoes

★★★★★ 5 from 6 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 1 min
• Total Time: 21 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Swedish

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Description

Hasselback potatoes is a type of baked potato where it is cut to resemble a fan or accordion when roasted, drizzled with melted butter and seasoned with salt and pepper giving it a crispy outside and soft and creamy inside.

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Ingredients

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• 3 medium sized floury potatoes, rinsed clean and skin on
• 3 tablespoons butter, melted
• 2 tbsp grated Parmesan cheese
• 2 tbsp bread crumbs
• salt
• freshly ground black pepper
• chopped parsley, to garnish

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Instructions

1. Place potatoes in a chopping board with two wooden chopsticks on the sides (this prevents it from cutting all the way through). Now slice potatoes like the photo above roughly 1/4 inch apart, if you’re good with your knife skills you can cut even thinner slices. Once finished with one place potato in a bowl filled with water, continue with the remaining potatoes.
2. Rinse potatoes while gently opening the slices to get rid of excess starch. Pat then dry with a thick paper towel, try to wipe the middle of the slices as well. It will bake well if it’s totally dry of water.
3. Place potatoes cut side up in a baking tray then drizzle melted butter on top making sure the butter goes inside those slices. Season with salt and freshly ground black pepper.
4. Place in a 220c preheated oven then bake for 40 minutes.
5. In a small bowl mix together bread crumbs and Parmesan cheese.
6. Remove from oven and sprinkle the bread crumb mixture on top, drizzle some of the melted butter from the baking tray again on top and crevices of the spuds then place it back into the oven and bake for 20 more minutes.
7. Remove from oven, garnish with chopped parsley then serve.

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