Seasoned potatoes turn out crisp on the outside and tender on the inside.
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served.
Hasselback potatoes are sliced into thin wedges but left joined at the bottom, then baked until the layers fan out into crispy rounds.
They are perfect served with a braai or barbeque.
Add a dollop of sour cream, a pat of butter, or a drizzle of olive oil just before serving.
And the best part is they are so easy and they look so pretty. Enjoy
xxx MM
Hassleback Potatoes
Ingredients
- 1/2 cup extra-virgin olive oil
- 8 TBS butter, softened
- 1/3 cup finely chopped herbs like rosemary, oregano, tarragon or chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes, scrubbed
Instructions
Preheat the oven to 450 F/230 C
Stir together the butter, olive oil, chives, and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving ¼ inch at the bottom unsliced (By slicing the potato between the wooden handles of the spoon, it’ll prevent you from slicing the potato all the way through). Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Add a dollop of sour cream, a pat of butter, or a drizzle of olive oil just before serving.
SERVES 6
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