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Hassleback Potatoes Recipe

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Ingredients

Adjust Servings:
8 Potatoes
1 teaspoon Garlic salt
1 teaspoon Black pepper
4 tablespoons Olive oil
1 tablespoon Ground parsley

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Hassleback Potatoes Recipe

This Swedish side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served.

Features:
  • Vegan
Cuisine:

    Hasselback potatoes or Potato à la Hasselbacken are a type of baked potato, where they are cut about halfway through into thin fan-like slices.

    • 1 hour 30 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Sometimes we want to make potatoes but we are tired of making them the same way every day. Emmanuel loves these but he makes me remove the peels for him which is very easy after they are fully done.

    Steps

    1
    Done

    Scrub your potatoes clean and let them dry. Alternatively, you can peel the skins off.

    2
    Done

    Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving spoon (or on 2 wooden chopsticks) and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

    3
    Done

    Arrange the potatoes in a baking dish. Brush the potatoes all over with half the butter or other fat, including the bottoms. I added salt and pepper to my oil. You use a spoon to spread the oil on the potatoes also

    4
    Done

    After 30 minutes you will see layers will starting to separate. Remove the pan from the oven and brush the potatoes again with the remaining fat. You can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.

    5
    Done

    Bake for the remaining 30 minutes. When done sprinkle ground parsley on top of the potatoes or any other fresh herb or cheese.

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