READY IN
55 mins
Hasselback Potatoes Recipe

Hasselback Potatoes

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Hasselback Potatoes (of Swedish origin) are rather like sautéed potatoes, but the potatoes are still served 'whole'. Each potato is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil. As they cook, the potatoes fan out and look wonderful on your table.

Avoid using those huge floury main crop potatoes. Moderately proportioned Cara potatoes, or similar, are just perfect. If you want to peel the potatoes, do, but it isn't necessary if you buy those shiny, prewashed ones.

      Preparation Time: 10 Minutes

      Cooking Time: 45 Minutes

Ingredients for Hasselback Potatoes

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Currently displaying quantities in US Imperial Measurements
to serve 6:
6 medium-sized
potatoes
3 cloves
garlic
2 tablespoons
olive oil
1 oz
butter
 
coarse sea salt
 
freshly-ground pepper

 

How to Cook Hasselback Potatoes

  1. Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through cutting from side to side, at about one-eighth inch (3mm to 4 mm) intervals.
  2. Peel and thinly slice the garlic. Arrange the potatoes in a baking tray and insert the garlic slices between the slits. Scatter some butter on top of each potato, then drizzle the olive oil over. Sprinkle them with coarse sea salt and freshly ground black pepper.
  3. Bake the potatoes in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for about 45-60 minutes or until they turn crispy and the flesh is soft. Large potatoes can take up to 1 hour and 10 minutes; 40 minutes should be fine for new potatoes. Test with a fork, or the tip of a knife to see whether the flesh is soft.

 
Graham GRAHAM'S HOT TIP:
If you are serving something that already contains garlic (like Chicken Kiev) you may want to use fresh sage instead of garlic. Just tuck a some torn sage leaves into each slit.
 
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Reviews of Hasselback Potatoes

Rating 4 out of 5 - Many cooks will make this recipe again July 28 2014
These were great. They look really good and the taste, with the thin slice of garlic deep in the cuts is perfect for a garlic-loving family like us. I guess you could do them without the garlic, but then you might as well just do a baked potato!!
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again November 30 2012
Brilliant way to do something different with your potatoes. Easy to do and very tasty. Thanks.
(2 reviews)
 

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