One of the top reasons why I wanted so bad to make this hasselback roasted potatoes was, they look so elegant and pretty. While the ingredient itself, the potato, is a humble ingredient, hasselback potatoes really kick it up a notch in presentation.
Originated from Sweden, hasselback potatoes look sophisticately elegant. However they are super easy to make once you know the trick. The body of the potatoes are cut into fan-like, but the challenge is of course, not to cut through all the way and you end up with slices of potatoes.
Hasselback potatoes are presented in one piece, fan-like on its body, sometimes with topping or just on its own. I love making and eating hasselback potato and it made me even happier during the picture-taking. Recipes adapted from Authentic Norwegian Cooking by Astrid Karlsen Scott.
- 4 oval medium baking potatoes (leave the skin on)
- Grated parmesan cheese
- 1 Tbsp butter
- Paprika powder
- 3 cloves of garlic (peeled and thinly sliced)
- 2 Tbsp butter melted
- Dash of salt
- Preheat oven to 425 F
- SLICING TECHNIQUE: place a large wooden spoon or metal spoon on a chopping board. Place the potato on top of the spoon and begin to slice the potato in ⅛-inch to about ½-inch slices from the end. The spoon prevented the knife from slicing all the way through the potato
- Run cold water through the potatoes to make sure they are clean. Pat them dry with a paper towel. Place the potatoes side-by-side, cut side up, in a baking dish and insert the sliced garlic in between the layers of potatoes. Brushed with melted butter
- Brush the potatoes with melted butter and sprinkle with salt. Bake in the oven for about 50 minutes or until the potatoes are golden brown and cooked through. Brush the potatoes with melted butter in the first 30 minutes of baking to make sure you get a crispy skin. Five minutes before the end of baking, sprinkle with grated cheese and paprika powder. Serve immediately
I like to just picked slice by slice while eating it 🙂