Hasselback Potatoes

Hasselback potatoes © kvalifood.com

Hasselback potatoes were invented at Restaurant Hasselbacken in Stockholm and have been part of Scandinavian cooking since the 1950s. The potatoes are scored in thin slices without cutting all the way through, brushed with oil, and roasted in the oven until they fan out with crispy edges and a soft center.

Ingredients

Serves 4

  • 8 medium potatoes
  • 1 tbsp oil
  • salt
  • ½ tsp paprika, optional

Instructions

Prepare the potatoes

Preheat the oven to 425°F (220°C). Peel and rinse the potatoes. Pat them dry. Place each potato in front of a cutting board (or between two chopsticks) and cut it into thin slices — the board prevents you from cutting all the way through.

Roast

Place the potatoes in a well-greased baking dish with the cut sides facing up. Brush with oil. Sprinkle with salt and paprika if using. Roast in the middle of the oven for 50–60 minutes, until the potatoes are crispy at the edges and tender inside.

Serving

Serve directly from the dish as a side to meat or fish.

Notes

  • Place a wooden spoon or two chopsticks alongside the potato as a stop when scoring — this prevents you from cutting all the way through.
  • The cuts should be thin (2–3 mm) but even, so the potatoes roast uniformly.
  • Brush with melted butter instead of oil for a richer flavour.
  • Sprinkle with grated parmesan and garlic powder for the last 10 minutes for an extra dimension.
  • Use floury potatoes for the best results — they fan out more nicely than waxy potatoes.
  • The potatoes can be brushed with oil or butter again halfway through the roasting time for extra crispiness.