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.
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
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.
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
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I still remember the first time I ran into these beauties: Crash Hot Potatoes. It was near the end of 2007 and I’d just gotten hooked on reading all these great food blogs. Yet somehow this recipe reeled me in from the very first moment I laid eyes on it here, in a British food blog called: A Wee Bit of Cooking. I was fascinated. It looked so simple, innovative and different….