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
Click here for printable size.
|Copyright © Kayotic Kitchen.|
A little while ago I received an email, from Tracey, with a cookbook attached to it—for which I’ll be eternally grateful. It’s a special copycat cookbook! I think I shrieked when I saw it! She mailed it to me because of the Lawry’s seasoned salt recipe in it. Obviously—with my severe Lawry’s addiction—she thought I might like. And I sure did! Now I’d already found the Lawry’s recipe online, but when…