With the crispness of a fried potato and softness of a mashed potato, Hasselback potatoes or Potato à la Hasselbacken, offer the best of both worlds. A type of baked potato, where the potatoes are about halfway cut through into thin slices, hasselback potatoes are traditionally had as a side dish with meat, but can be relished by themselves, as well. Not only are they delicious, but the fancy appearance adds on to the charm of digging into them immediately on sight.
After a rather long time, I decided to make them again and here’s how my recipe goes:
4 medium potatoes
2 tablespoons melted butter
Optional additions: garlic(my all-time favourite), fresh herbs(thyme and rosemary work best), bread crumbs, bacon bits, cheese(cheddar ideally), almonds.
Preparation time: 10 mins
Cooking time: 50 mins
1. Preheat the oven to 230°C or 450°F.
2. Wash the potatoes, pat dry them and then place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
3. Place the potatoes on the baking sheet and brush them with the melted butter and season with salt and pepper. I added crushed garlic to my butter.
4. Bake the potatoes for 25-30 mins, take them out of the oven, apply more butter and put them back for another 20 mins or until tender.
5. Remove the potatoes from the oven and serve immediately.
1. If adding fresh herbs like thyme or rosemary, it is advisable to add them after roasting the potatoes for 30 mins.
2. If you’d like to add cheese/bacon bits/breadcrumbs et al, add them after the potatoes have fully cooked and then place them back in the oven with your topping for another 3-4 mins.
3. It’s best to serve hasselback potatoes, immediately after they are done, as the edges are the crispiest then.