Hasselback potatoes ares originally from Sweden but they supposedly are well known all over the world. It is a type of baked potato where the potatoes are halfway cut into thin slices and then covered with butter, cheese and breadcrumps or almonds.
These potatoes are something I make when the meal contains some “wet” parts like tzatziki, mushroom salad, vegetables cooked in cream etc. They are quite much like ordinary oven baked potatoes, but because of the cheese and breadcrumbs/almonds on the top somewhat tastier.
PORTION: 2 servings
TIME TO MAKE: 1½ hours
- 4 middle-sized potatoes
- grated cheese or crushed parmesan
- (gluten free) bread crumbs or coarsely grind almonds
Preheat the oven to 220°C (428°F)
Peel potatoes and cut them cut them halfway in thin slices (but don’t make that big lenghtwise hole. The photo has been taken of a potato that has been made with skin and filled with herbs). A ladle can be a great help when cutting.
Place potatoes in an oiled baking tray, add some salt and some butter, like in photo below.
Roast them 15 minutes and then add some melted butter and roast them for another 15 minutes.
Add grated cheese (or crushed Parmesan like in the photo) and bread crumps/almonds and put the tray back into the oven for 15 minutes. Then one final round where you add some melted butter and roast another 15 minutes, one hour of roasting in total.
Tags: baked potato hasselback potato oven baked potatoes Swedish cuisine