Thursday, March 10, 2005

Hasselbackspotatoes



This is a fabulous way to enjoy potatoes! It's a dish that originated at resturant Hasselbacken (=Hazel Hill) in Stockholm, a very old restaurant that's been around since 1760. The potatoes are delicious, and very easy to make.

Hasselbackspotatoes
2-3 medium-small potatoes per person
melted butter
salt
white pepper
breadcrumbs

Preheat the oven to 225 degrees (about 450 F). Wash and peel the potatoes. You then need to slice them thinly, but not all the way down. The easiest way to do this is to place the potato in a wooden spoon, and cut until you hit the edge of the spoon. Do this as thinly as you can. Brush the potatoes with some melted butter, and put them in a baking dish. Bake for about 45 minutes total. (Maybe a little less) After 20 minutes, brush with some more butter, and add salt and pepper. When it's just ten minutes remaining, sprinkle over some breadcrumbs. The potato should be soft and done, with crispy edges. The slices should have moved slightly apart.

13 comments:

Anonymous said...

So, that's a single serving shown, right? Hee, hee- if I did my potatoes like this, I don't think I could stop myself from eating the whole batch!

Moira

Anonymous said...

Just when I thought there was nothing new to do with potatoes. These not only sound good they look great. Thanks for sharing.

Scott
http://scotthutcheson.typepad.com

OsloFoodie said...

What a good idea this is, Anne. It looks tasty and pretty.

Nic said...

Did you have any problems slicing the potatoes like that, Anne? I considered doing something similar (rubbing garlic on the potatoes while baking), but thought the slices would be hard to manage. They look tasty - I want to try time.

Anne said...

Moira - more or less, yes! I think I only finished two, while Per easily ate four. They are VERY yummy :) (And I'd gladly have them without anything else on.)

Nic - it's really easy actually, but you do need to use a wooden spoon. My only problem was that when I tried to slice even more thinly,I ended up with some half slices aka wedges that left a little larger gaps. But it wasn't much of a problem. Now you got me thinking though - what if you brushed these with garlic butter.. hm. Must try! :)

Niki said...

That's my favourite way of making roast potatoes for a special occasion (well, that and my crash-hot potatoes on my site), because they're a little more time-consuming and involed. They're fantastic! I found them through a Nigella recipe; she gets you to heat up oil and butter in a roasting pan and then putting the potatoes in the hot fat, coating them all over, which makes them even more crispy on the top. They're so good; often they're as crispy as potato chips on the outside and soft and fluffy inside, and all that butter and oil tastes spectacular!
Here: http://www.oprah.com/foodhome/food/recipes/food_20030718_potato.jhtml

Niki said...

errr: try again:
http://www.oprah.com/foodhome/food/recipes/food_20030718_potato.jhtml

Niki said...

Bugger! Just type in Nigella Hasselback potatoes into Google; it's a site on Oprah.com !!!

Christina said...

I am terrible, but I wonder if you could par-cook the potatoes, then slice them this way using an egg slicer like this: http://danspira.files.wordpress.com/2009/04/egg-slicer-metaphor.jpg

They sound great though, I'll be trying them either way.

miki said...

Hi,

I'm married to a Swede-by-descent in Minnesota, USA, and we've been enjoying your blog. He made the Hasselback potatoes last night and they were a big hit. He says they were very easy to make, but then he used to manage a potato fast food restaurant. : ) A nice thing about these potatoes is that you don't feel compelled to use a lot of salt.

Thank you, and keep posting, please!

Michele Olson
Twin Cities, Minnesota, USA

Anne said...

Miki, I'm glad you like it!

Christina - um, that sounds like much more work than just slicing them :) You'll get the hang of it soon!

Valerie @ Glittering Muffins said...

What do you normally eat with those? (Normally potatoes are accompanied by meat or fish). We are covering Sweden this month in our "Around the World in 12 Dishes" challenge and I wanna make something my 2 1/2 will eat too. (http://glitteringmuffins.com/2012/03/04/around-the-world-in-12-dishes-uk/)

Anne said...

Valerie, it's just a side dish, so it'd go well with a number of things. Easiest would be a steak and a sauce of some kind - sauce béarnaise is ridiculously popular in Sweden, mushroom would also be yummy.