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Hasselback Potatoes
This recipe comes from my sister, Celia. Not that she invented it or anything: she just ‘accidentally’ mentioned them to me in detail, about two weeks ago now, after I rubbed several photos of gooey cinnamon rolls in her face. It was a life-changing moment! I’d never heard of Hasselback Potatoes and had to ask her what they were.
After she was done laughing at me and mocking me, she explained it’s a Swedish recipe that takes its name from Hasselbacken, a Stockholm restaurant where it was first served.
I gave them a go and, oh boy, they didn’t last long here. They’re magical and so worth the mockery I had endure from my cruel sister. Not to mention they’re ridiculously simple but look (and taste) like a million bucks.
Ingredients:
7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/2 tsp Lawry’s Lemon Pepper
1/4 tsp dried parsley
Directions:
Start with 6 or 7 (roasting) potatoes. The kind that hold their shape. Give them a good scrub.
Make sure you use a really sharp knife—dull knives are far more dangerous than sharp knives anyway—and place the potato on a spoon with the flat side down. This will prevent you from cutting them all the way. Cut across at about 3 to 4mm intervals.
Lightly butter a baking tray and melt 2 or 3 tbsp butter.
Now, it’s no secret that I’m a sucker for Lawry’s, but season with whatever you like. Fresh or dried. I’ve added 1/2 a tsp garlic salt, 1/2 a tsp lemon pepper and 1/4 tsp dried parsley to the butter.
Brush the seasoned butter all over the potatoes. I gently tried to dab some in between the slices as well.
Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is nice and crispy and the inside is tender.
They are SO good, I owe my sis big time. In fact, I think I even like them better than Crash Hot Potatoes. They are prettier, there’s a more prominent difference in structure and well, they don’t need parboiling so it saves me loads of time!
Kay’s Recipe Card
Click here for printable size.
| Hasselback Potatoes | |
| Ingredients |
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| Directions |
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| Copyright © Kayotic Kitchen. | |
Hi Kay,
A couple of times I have been trying to get to your blog and am asked for a username and password. Then the next time I try I get in without a problem. Do you know what this is about?
@Hazel:
I have absolutely no idea. Maybe my hosting company is messing with my site at times like that. They’ve been messing with it way too much lately :(
Could also be a timeout problem when I’m publishing a new posting.
Definitely making this when i get home from the office.
I just read that as “Hasselblad Potatoes” ;).
They look awesome but I’d fear for my knife if I was cutting on metal…
@Karohemd:
You can use a wooden spoon. Mine went missing. I predict the sand box :)
love these spuds and husband loves them more especially with a good old pot roast……..comfort food!!
ah, these are what are also known as ‘fantail roast potatoes’, except the baste differs slightly. (oil, salt, garlic and fresh thyme). your version looks very interesting though! i’ll give it a shot soon. :)
I have heard these called “hedgehog” potatoes, because they look like a cute little hedgehog.
oh my, that looks so delicious and beautiful!
They look amazing, Kay! Will definitely try them later this week.
Yum, I bet sweet potatoes would be good like this too – maybe with some different seasonings though. I just got a very good/sharp knife…and hubby said it seemed dangerous (I don’t keep it in reach of the kids!) — and I told him that very thing: dull knives are more dangerous. I teased him that is why his mom always boiled their meat (and everything else — though she IS a good cook) — because they never had sharp knives to cut with. ;-)
Your hasselback potatoes look so lovely and elegant. I like how you made the cuts in the spoon.
I love the crash hot potatoes but I’m betting these will be even better and I definitely will try them the next time I get the urge to cook. It could be a while…..but it will happen at least once more in my lifetime. :)
I also discovered them this year when my husband made them for Valentine’s Day. He topped his with a mix of sour cream, parsley and onion powder. Yowser they were good.
They look amazing and yes time saving too- no par-boiling, no peeling! They are on my (long) list of things to make.
So the love for cooking is ‘in the family’ ? Does your sister have a blog too?
I looooooove hasselback potatoes!! I first baked them a few years back and they are so yumyumyum! I love sprinkling a bit of smokey paprika over them :)
I’m undeservedly proud to say that I’d heard of Hasselback Potatoes before this blog post, but I’ve never made them so far. Yours look so delicious, and the trick with the spoon seems so helpful that I just might make them tonight. I was looking for dinner ideas anyway. :o)
I think I’ll substitute olive oil for the butter, though. Just to save the extra pan for melting the butter… *cough*
By the by: I love your recipe cards! Would you share the secret of how you make them? Is there a special program to do online-scrapbooking of some sort?
@estmonster:
No secret, really. They are simply done in Photoshop and manually adjusted for each recipe!
@Vanessa:
No, she doesn’t have a blog. And she’s more of a baker, while I’m not really into sweet stuff that much. Was so surprising that she knew a recipe like this before I did. I’m the last person alive to learn about Hasselback Potatoes, I guess :)
I read about these for the first time just last month. You have me intrigued. I think I’ll make them with Sunday night dinner.
(hitting self on the forehead) A spoon! Why didn’t I think of that!
Super fantastic. I took the wooden spoon advice which worked well, for the medium size potatoes fit perfectly. I made these with grilled chicken but next time your meatballs would be the perfect match. many thanks for sharing the recipe and technique
I’ve made these before, but they didn’t pop open and look so pretty. I don’t know what I did wrong. Maybe not cutting them far enough down. I’ll have to try the spoon. Great idea.
oh, i love these! a regular staple in our house growing up – try them with the addition of thinly sliced onions in each pocket of the potato – divine!
we also wrap them up in tinfoil and throw them on the bbq when it’s too hot out for the oven.
i must eat potatoes now :-)