- Servings : 4-8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Hasselback Potatoes are a Swedish invention from the 18th Century Hasselbacken Restaurant in Stockholm where it first appeared. They really are one of the best potato recipes I’ve ever tasted which is probably why they are still popular today in Sweden. They take a little time to prepare and cook, but it is time well spent and they look so good too. You can use different sized potatoes, depending on the timing and the style of presentation you want, but you’ll need to vary the cooking time. Perhaps a couple of small hasselbacks would look good on a dinner party plate and then the larger potatoes could be used for a lunch dish. You could vary the spice used or the cheese to suit your personal preference.
- 8 floury potatoes, 175g-250g each
- 15g Parmesan cheese, finely grated
- 30g fresh breadcrumbs
- 5 tbsp (100g) butter, melted
- 1 tsp paprika
Heat the oven to 230°C/gas mark 8. Oil a baking tray.
Place the cheese, breadcrumbs, 1 tbsp melted butter, paprika and a pinch of salt into a food processor and blend together.
Peel the potatoes. Slice about 6mm off the bottom of the potatoes so that they sit well on a flat surface. You need to slice the potatoes vertically through to about 6mm from the bottom so use something like wooden chop sticks either side of the potato to stop the knife cutting all the way through, or perhaps two thin chopping boards. The cuts need to be about 6mm apart. Try to cut the two outer slices a little shallower to prevent them collapsing outwards while cooking. As each potato is sliced, put them into a bowl of iced water to prevent them from discolouring in the air and also to remove a bit of the starch and to help the slices to fan out. Rinse the potatoes one at a time under a cold running tap and gently prise open the fans to remove the starch and encourage them to fan while cooking. Dry the potatoes before baking.
Brush each potato with melted butter, making sure that butter gets into the cuts. Sprinkle the cheese and breadcrumb mix over the top.
Put the potatoes on the baking tray and cover with kitchen foil. Bake in the oven for 30-45 minutes until the potatoes are almost cooked through. Remove the foil and bake uncovered for about 15 minutes until they are golden and crispy on top. Drizzle with the remaining melted butter and serve.