Recipe for hasselback potatoes
Hasselback potatoes, hasselbach potatoes, or hassel-baked potatoes? Actually, none of these. It’s called hasselbackpotatoes – in one word, yes!
Along with rye bread, potatoes are something we just love here in Denmark. And potatoes are also one of the ingredients we prepare in the most different ways: Boiled, cooked sous vide, oven-roasted, salt-baked, made into chips, fries, rösti, potato salad, or gratin potatoes… Yes, I could go on!
Hasselbackpotatoes are also a big favorite at home. They are an easy and delicious side dish that tastes great with almost everything. Hasselbackpotatoes are characterized by being sliced almost all the way through into several thin slices and roasted in the oven. The many thin cuts give the potatoes a unique texture and mouthfeel that you definitely don’t get with regular whole, roasted potatoes. They are both tender and crispy – and just really delicious.
You often hear people call them “hassel-baked potatoes,” but as I mentioned earlier, that’s not correct. The name apparently comes from the Swedish restaurant Hasselbacken, located in Stockholm. Restaurant Hasselbacken is reputed to have invented the dish.
The practice of making several cuts in the potatoes before cooking supposedly originated back in the 1950s, and the idea behind it was to shorten the baking time. The name hasselbackpotatoes can actually be traced back to a Swedish cookbook from the 1930s, but that recipe must have been different, at least if the story of Restaurant Hasselbacken is to be believed.
But enough about that. Hasselbackpotatoes are delicious in any case, and although it takes a bit of time to slice the potatoes, they can completely take care of themselves in the oven while the rest of the food is being prepared.
A good tip is to use potatoes of approximately the same size when you make hasselback potatoes. This ensures an even baking time for all the potatoes, and you won’t end up with the smallest potatoes being burnt while the largest remain half-raw in the middle.
Hasselback potatoes recipe
Ingredients
- 500 cloves Potato
- Spices salt and pepper
- 91 gram Olive Oil
Instructions
- The potatoes are peeled and dried with a clean tea towel.
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Now cut grooves into the potatoes. It is easy to cut the many grooves if the potatoes are placed in a wooden spoon while cutting.
Use a sharp paring knife to cut slices about 2/3 into the potato - the closer the grooves are, the better. It's important not to cut all the way through the potato, as it would then fall apart.
- Pour the oil into a small bowl and season with salt and pepper.
- Turn the potatoes around in the oil.
- Place the potatoes on a baking sheet lined with parchment paper.
- Cook the potatoes in the oven at 200 degrees Celsius (392 degrees Fahrenheit) (conventional) or 180 degrees Celsius (356 degrees Fahrenheit) (fan) for 40 - 45 minutes.
- Take the finished potatoes out of the oven and serve.
Use a sharp paring knife to cut slices about 2/3 into the potato - the closer the grooves are, the better. It's important not to cut all the way through the potato, as it would then fall apart.