Sunday, 7 June 2015

Hasselback Potatoes !

Hasselback Potato is one variety of baking the potatoes where it is cut very thinly almost down the bottom and brushed with (flavored) butter or olive oil.
This Swedish dish actually takes its name after the restaurant at Stockholm where it was served first. The thin slices on potatoes in the process of baking fan out with crisp on the outside and so soft and tender on the inside like mashed potato.
It is a fantastic option for parties as it requires minimum preparation yet yields show stopping results. It can be baked as plain as just with salt and pepper.. with your favorite herbs, or like I did with some Garlic and Chilli.
We enjoyed it for dinner with some creamy tomato pasta and carrot soup. 

  • 2 Big Baking Potatoes
  • 3 tbsp Butter
  • 1 tbsp Olive oil
  • Salt
  • Crushed Black Pepper
  • Dried herbs / Fresh Herbs
  • 4 -5 Garlic Cloves
  • 2 Green Chillis
  • 1 tbsp Grated Parmesan Cheese (optional)

  • Choose two big baking potatoes.
  • Scrub and wash them well and pat dry with kitchen towel.
  • Cut a thin slice at the bottom so that the potato sits well on the tray and it is a bit easier to slice them.

  • Now with a sharp knife cut thin slices almost down the bottom but leaving half an inch intact.
  • Once you cut the slits are not visible well but as they are baked they start to fan out.It is bit tricky to slice them thin and need some good knife skills. You can make the slices a bit thicker if you are unable to cut very thin.
  • Brush generously with olive oil all around the potato and place them in a greased baking tray. Sprinkle salt and pepper.

  • Finely chop the garlic and slit some chillis.
  • Take the butter in a small pan and start melting.

  • Add the garlic and chilli and lower the flame to minimum.. leave it for 5 - 10 minutes on slow flame so that the garlic is not burnt but the flavors are infused in the butter. Lastly discard the chillis.
  • You can also use garlic infused olive oil that is readily available in markets.
  • First we are going to bake them for 25 minutes without the flavored butter. So pop them in the preheated oven and let them cook for 25 minutes at 180 - 200 deg C.

  • After 25 minutes, take them out and you can see the slits slightly fanned out. If not nudge them with a butter knife and start brushing the flavored butter on the slits. you can see the butter seeping in the slits.

  • Again bake it for another 25 minutes and by this time the potatoes are almost cooked. 
  • Again brush them with remaining butter (along with the garlic granules with needed) and sprinkle some dried herbs and bake for another 8 - 10 minutes till they turn crisp on the outside. 
  • Feel free to sprinkle some Parmesan cheese at this time. Or just breadcrumbs will do. I neither added cheese nor breadcrumbs.You can also use fresh herbs like rosemary and insert them in the slits.

  • My potatoes were quite big and it took a total of 62 minutes (25+25+12) to bake to perfection. In case of small potatoes time would differ. So keep an eye always.
  • With smaller potaoes, initially you can bake for 20 minutes, then brush again 20 minutes and then brush and again 5 - 7  minutes (total 47 - 50 minutes ) will do.

Serve with some salad and any of your favourite dip. Finally adjust salt n pepper as per taste.

 With Love,


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