Hasselback Potatoes

Introduction & method

Hasselback potatoes are a clever combination of baked and roast potatoes. They were invented in 1953 at teh Hasselbacken Restaurant in Stockholm. Thank you Sweden!

Prep the Potatoes

Preheat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. If your potatoes have soil on them, give them a good wash. Leave the skin on, but if there are any eyes or cuts, remove them. Lay the handles of 2 wooden spoons side by side and parallel with your belly. Place one potato between the handles, long side parallel to them. With a sharp knife, cut throught the potato all the way down until it is stopped by the spoon handles. Make cuts like this every 4-5mm (just under a quarter of an inch). Be careful at the ends where the taper of the potato doesn't reach down to the spoons - eyeball the cut so you don't go all the way through.

Rub the potatoes all over with softened butter or olive oil.

Bake the Potatoes

Place the potatoes on a baking sheet and give them 30 minutes in the oven. After this time, take them out and baste them with butter again. The potatoes will have opened out a little bit so you'll be able to get some butter down between the slices. Put them back in for another 30 minutes.

Take the spuds out again and check for doneness with a fork. If they are tender, all well and good, otherwise maybe paint on a bit mor butter or oil and give them a bit more time until they are done.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Hasselback Potatoes on YouTube.

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Ingredients & Info

2 large baking potatoes

2-3 tbsp butter

Serves 2
Prep time: 10 minutes.
Cooking time: 1 hour 10 minutes.
Total time: 1 hour 20 minutes.

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