Hasselback potatoes
Hasselback potatoes are just another form of roasted potatoes. This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served.These roasted potatoes are crisp on the outside and very soft and melting on the inside. If the potatoes are too large, slightly par boil them so that they are cooked evenly on the inside. This dish looks very fancy, but it’s actually very easy to do. A very eye catching dish especially when you have a dinner party or friends coming over at short notice.
What you’ll need :
3-4 long baking potatoes (or baby potatoes as I have used) 2 tablespoons butter (melted), divided 1 teaspoon cayenne pepper/paprika salt and pepper to taste Fresh herbs (what ever you like. I used thyme) 1 clove garlic/garlic powder 2 tbsp olive oil
How to :
Rinse and scrub the potatoes thoroughly before using. In a heavy bottom sauce pan, par boil the potatoes until it is 50% cooked. You can add a heaped teaspoon of salt to the water while boiling to season the potatoes. Remove from water and dry pat them on a paper towel.
Preheat the oven to 200 degrees. Place a silver foil on a large shallow baking dish and keep it ready for baking. With a sharp knife slice each potato vertically making 1/4-inch slices.
In a small mixing bowl add oil, paprika (use garam masala for Indian touch), grated garlic, finely cut herbs, salt, pepper and mix well. Brush the potatoes with this mixture on all sides. If needed sprinkle additional garlic and paprika on top.
Place the potatoes in the baking dish and bake for around half an hour. Bring out the baking dish and brush the potatoes with some solid butter and bake for another 15-20 minutes until the outer peel turns crispy. Remove from oven and top it with some butter/olive oil (if the potatoes look dry) and serve them on a bed of Greek salad.
You may check out my recipe for Greek salad