Hasselback potatoes or Potatoes à la Hasselbacken (Hasselbackspotatis in Swedish), named after the Stockholm restaurant that created them, are a type of baked potato cut in such a way as to resemble a fan or accordion when baked. The results are potatoes with soft inside and crisp outside.
Origin and history
Hasselback potatoes were created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant in Djurgården, Stockholm which opened in 1748.
Tips and notes
Out tips for the perfect Hasselback potatoes are:
- Certain varieties of potatoes are better suited to this dish. Medium-sized potatoes work best but very small or large potatoes are not good candidates.
- The potato, which may or may not be peeled is cut into very thin slices (5mm of intervals) but without completing the cuts that would separate the potato into individual slices. This requires some skills with a knife or you could run a skewer through their length or cut them between two chopsticks.
- Rinsing off some of the surface starch or cold water bath the potatoes will help to stop the slices from sticking together.
- In their authentic recipe, Hasselback potatoes are usually drizzled with melted butter, seasoned with salt and pepper, and topped with bread crumbs and potentially parmesan cheese. You could substitute the butter for olive oil if you’d prefer to keep them vegan. You can also add finely chopped fresh rosemary, bay leaves, or sage. You don’t need anything else, but garlic goes well with butter.
- To reduce cooking time, you could pre-cook the potatoes by boiling them for 10-15 minutes, then allowing them to cool completely before baking.
- The oven should be hot, but not too hot (230°C/450°F) and it’s essential to keep drizzling them throughout the cook in order for the butter to penetrate and get a crispy result.
- Once cooked, Hasselback potatoes freeze well. Simply reduce the initial cooking time by 10 minutes before cooling and freezing. Reheat in the oven for approximately 20 minutes, or until hot all the way through.
- You can also twist the recipe by inserting thin slices of cheese, beef, chicken, or smoked salmon,… in between every other cut of potato or every few potato slices.
Hasselback potatoes are the perfect accompaniment to steak, chicken, or fish. They can be served as a main course, side dish, or canapé. Various toppings can be added, such as caraway seeds, paprika, fresh herbs (chives, sage, thyme, rosemary, …), bread crumbs, parmesan cheese, garlic, onions, lemon,…
- Tornado Potatoes;
- Batata vada;
- Hash browns;
- Jansson’s temptation;
- Kouign patatez;
- Lancashire hotpot;
- Pommes Anna;
- Potato skins;
- 5 medium sized potatoes
- 60 g butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp dried chives
- Preheat the oven to 425°F (220°C).
- Place a potato between 2 chopsticks. Slice the potato into thin slices (3-5mm/⅛in), leaving ½cm (1/4) inch at the bottom unsliced to prevent slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush with the half of butter's mixture, making sure to get in between all the slices. Season the potatoes with salt and black pepper.
- Bake halfway through, for 25-30 minutes. Remove from the oven and brush them with the remaining butter.
- Return to the oven and bake for a further 25-30 minutes or until golden and crispy.
- Season with chives and serve.
Sources : 1. https://hasselbacken.com/en/about-hasselbacken/#historia