Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Sweden
Ingredients: 8 medium waxy potatoes; 80 g melted butter; 2 tbsp olive oil; 1 tsp fine salt; Black pepper; 3 tbsp breadcrumbs; 40 g grated parmesan

Local name : Hasselbackspotatis

Potatoes sliced into thin fans, brushed with butter and roasted until every slice separates into a crisp ridge.

Gluten-free#potato#roasted#butter#breadcrumbs#side dish

Photo : Aurus Sy · CC0

Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4
Difficulty: Easy

Method

Heat the oven to 200 degrees. Peel the potatoes and pat them dry.
Set each potato between two chopsticks and cut down every 3 mm. The chopsticks stop the knife before the base.
Mix the melted butter with the oil, salt and pepper. Brush the potatoes, working into the cuts.
Roast for 40 minutes, basting with the butter from the dish every 15 minutes. The slices start to fan open.
Scatter over the breadcrumbs and parmesan, then roast for another 20 minutes until the tips brown.
Serve at once, before the crust softens.

The name comes from the Hasselbacken inn in Stockholm, where a trainee cook served potatoes cut this way in 1953. The cuts multiply the surface that meets the heat.

Nutrition · per serving

Calories: 472 kcal
Protein: 8.7 g
Fat: 26.5 g
Carbohydrate: 52.1 g
Fibre: 7.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

How do I slice without cutting the potato in half?

Sit each potato between two chopsticks so the blade stops on them before reaching the base. Two wooden spoons or two pencils do the same job.

My slices never fan open. Why?

Either the cuts are too far apart or the butter is not reaching inside. Cut every 3 mm, brush while easing the slits slightly apart, and baste from the tin every 15 minutes; it is the heat getting between the slices that opens them.

Which potatoes should I use?

A waxy variety, which keeps its slices attached at the base through the hour in the oven. Floury types tend to split and shed their slices as you handle them.

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