19 Oct 2010 Hasselback Potatoes

Have you heard of these potatoes?  Have you ever had one?   Seen one?  Me neither.  I made, and tasted, my first Hasselback potatoes over the weekend, photographic proof above!   A Hasselback Potato is a  Swedish version of a baked potato.  It’s named after the restaurant where it was first served, Hasselbacken, in Stockholm…, in the 1700s (!).  LOL! There are pictures and recipes all over the Internet.  See the great photos here!  Was I truly the last person on the planet to learn of these?!   How on earth did I miss these for the  first 50 years of my life?  The Hasselback potatoes were fun and easy to make, looked intriguing on the plate and tasted very good.

Use the recipe below as a guide.   Change it up a bit to match your tastes, and what you have on hand.  Some recipes call for peeling the potatoes, I left the skins on.  Some recipes use Russet potatoes, I used small Yukon Golds.  Some recipes call for sprinkling the potatoes with bread crumbs, I used Parmesan Cheese.  Some recipes called for paprika and salt, I used black pepper and salt. The quantities below are just a guide, increase or decrease depending on how many potatoes you are cooking.

Hasselback Potatoes

2-4 small Russet potatoes, or 6-12 small Yukon Gold potatoes (as many as you need for the number of people you are serving)
1 tablespoon olive oil
approx. 4 tablespoons melted butter
1-2 teaspoons finely minced garlic (to taste)
salt (table, Kosher, or sea), to taste
freshly grated black pepper, to taste
approx 4 tablespoons Parmesan cheese

Directions

Preheat oven to 400º.

The first step is the trick to these potatoes.  Cut the potatoes into 1/4 inch slices, but DO NOT cut all the way through the bottom of the potato. How to do this?  Put a pencil, a skewer or a chopstick on either side of the potato.  Slice an 1/4 intervals.  The knife will stop when it hits the pencil, skewer or chopstick and you won’t slice all the way through the potato! Brilliant!

Melt the butter with the garlic and the olive oil.

Drizzle the butter mixture over the potatoes.  Then use a pastry brush, or your fingers, to make sure the butter and the garlic drizzles down between each potato slice. (I put the potatoes in a bowl, poured the melted butter-oil-garlic mixture over them, then made sure the oil and garlic slid down each cut. )  Place potatoes on a baking sheet.  Sprinkle with salt and pepper, to taste.

Place potatoes in a preheated 400 degree oven and bake until done.  I baked small Yukon Golds for 25 minutes.  Bake a russet almost as long as you would bake a regular baked potato, 50 to 60 minutes.  Wait, you are not done yet.

Remove potatoes from oven, brush with any remaining butter-oil-garlic mixture and then sprinkle with cheese.  Return to oven to melt cheese, another 5 minutes or so.  Now you are done 🙂

Some people serve these with horseradish and herbed sour cream.  Why?  I didn’t think they needed any topping at all.

BTW, my daughter  zapped the leftovers for her breakfast the following morning.  I stole a bite.  Yummy.

Thanks for stopping by my kitchen today.  It’s always a pleasure.  Leave me a comment so I know you stopped by!

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11 Responses
  1. Kristi says:

    Guess what I’m going to try with my meatloaf Friday, yep Hasselback potatoes. And I’ve missed out on them also for 51 years!

  2. Lee says:

    Love, love, love Hassleback potatoes. First saw them on Food Network with Paula Dean and Robert Irivine! This is a delicious way to make a baked potato.

    • Polly says:

      I agree with you Lee…love them, delicious! I still can’t figure out where they have been hiding all my life though.

  3. Lenay says:

    Never heard of them either! I will try these. You know I enjoy eating, but I do not enjoy cooking. But….the few recipes I’ve tried from your site have been easy to make and so good that it’s worth the effort (for me, that’s a big deal!!). I’m going to give this recipe a try this weekend. And, can’t wait for crab season. I’m looking forward to making your roasted crab recipe. It’s sooooo good! I’ve been thinking about it for months! Keep it coming – you’re an inspiration!

  4. Denise says:

    Just made these, they turned out fantastic!Tomorrow I’m making the breakfast biscuits!
    Thanks again for making me look like a rock star in my kitchen!

    • Polly says:

      Aren’t they good?! Had you had them before? I am curious as to where they have been hiding! Your family will like the breakfast biscuits. What’s not to like? (and you won’t be exhausted after making them)

  5. Nancy says:

    Lyn sent me your blog. I love your comments as well as the pictures that go with your recipes. I look forward to reading your entries. I just bought a bag of Yukon’s at Costco. Definately going to try the Hasselback potatoes tonight.

  6. Chris says:

    OMG…..I can’t believe this originated in the 1700’s! Like you…..WHY haven’t I seen or heard of them before now??!! Thx Ms Polly!

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