Glorified jacket potatoes? Maybe.
Hasselback potatoes are said to have originated at the Hasselbacken Hotel in Stockholm, Sweden. There’s always been a Norwegian-Swedish rivalry in my family with ancestors on both sides, but I must say this is one thing the Swedes have definitely got right.
This dish is easy to prepare but the cutting does take some attention.
The thinner the slices, the crispier the spud so take your time at the chopping board.
To cut the potato slices, cut off the bottom of the potato so you’ve got a flat base.
Set the potato, flat side down, with wooden skewers on both sides.
Cut slices in the potato, stopping at the skewers so the potato stays together.
Arrange potatoes in buttered pan (toss in any slices that came off, the ends usually come off for me), drizzle with melted butter and bake until soft, about 1 hour.
When cooked through, sprinkle generously with grated cheese (use a spoon to get into the nook and crannies) and bake until melted.
I use a mixture of cheddar and parmesan but you can use whatever cheese suits you.
You can top with sour cream and chives to fancy it up a bit if you want, but these potatoes are delicious on their own.
We love these with chive sour cream and sriracha. Not very Swedish, I know but it’s so good.
Prep time: 20-40 minutes depending on how many spuds you’re making
Cook time: about 1 hour and 20 minutes
Makes: as many as you want
1-2 medium potatoes per person, washed and dried
butter for greasing
knob of melted butter for drizzling
salt and pepper to taste
cheese (as much or as little as you want), I use a mix of cheddar and parmesan
optional toppings – sour cream and chives
You’ll also need two wooden skewers or something so the knife doesn’t go all the way through the potato when cutting the slices.
- Preheat oven to 220ºC
- Lightly grease a roasting tin or glass dish with butter
- Cut off a piece of potato from the bottom so you’ve got a flat surface to rest on (set the slice aside, you can toss it in later)
- Set the potato, flat side down, on the cutting board with a skewer on either side
- Cut into thin slices, stopping at the skewers so the potato stays attached at the bottom (the ends usually don’t stay attached for me, so I just throw them in the pan later)
- Gently separate and spread out the slices
- Place in roasting tin
- Mix salt and pepper with melted butter
- Drizzle or brush potatoes with seasoned butter
- Bake about 1 hour
- Sprinkle with cheese, using a fork or get into the nook and crannies of the potatoes
- Bake an additional 20 minutes, until potatoes are cooked through and cheese is nicely browned
Check out more recipes in my Around the World in 80 Plates series.
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