Sweden is famous for many things including ABBA and the SAAB range of cars and aircraft. Let’s add to that list Hasselback potatoes, a brilliant twist on the humble roast spud.
These impressive little spuds are the creation of chefs at Restaurant Hasselbacken in Stockholm. The idea is simple, an individual potato sliced thinly, but not all the way through, then baked so they fan out into crispy little slices joined at the bottom.
These are a superb alternative to the traditional roasties with the Christmas dinner. Or my favourite, instead of chips with a juicy ribeye steak.
If you don’t peel them they take no longer to prepare than a baked potato. They look quite elegant and will go down a treat with family and friends.
Start with a quality floury potato like Maris Piper or King Edward. Any variety will do but I’ve found these work best. You can even use some larger new potatoes, it’s a bit fiddly but they make a great alternative to potato wedges.
Rest the potato in a large serving spoon and slice down stopping short of cutting right through. Slice as thin as you like, if you are not confident slicing like this then you can invest in a Hasselback slicing rack.
You can find out more about the slicing rack on our shop page.
Like any good roast potato for that extra crisp coating, the secret is in the basting. Whether you choose to use oil or fat to cook them in, the second basting halfway through cooking is what will give you that extra crispy skin.
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Here’s the Recipe …
- (affiliate link)Potato Slicing Rack optional
- 1.5 kg small to medium size potatoes Maris Piper or King Edward are best
- 4 tbsp duck fat or rape seed oil
- 4 garlic cloves bashed
- a few sprigs of rosemary
- sea salt flakes
- Heat the oven to 200°C/Fan 180°C/Gas 6. Place on a serving spoon and slice through the potato (being careful not to cut all the way through). If you have one use a (affiliate link)slicing rack. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil or fat. Rub each potato with your hands to coat well in the oil or fat, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Larger potatoes may need up to 1 hr 20 mins. Baste with any oil or fat in the pan halfway cooking to get extra crisp potatoes.