Hasselbackspotatis
Hasselbackspotatis (HAHS-sel-bahks-poh-TAH-tis)
Hasselback Potatoes
Whole potatoes sliced into thin fans that crisp open like an accordion in the oven, basted with butter and scattered with breadcrumbs and cheese.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: baking dish
Garnishes: fresh thyme, flaky salt
Accompaniments: roasted meat, sour cream
Instructions
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1
Preheat oven to 220°C (425°F). Place each potato between two chopsticks and slice thin cuts 3mm apart, stopping at the chopsticks so cuts go three-quarters through.
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2
Place potatoes in a buttered baking dish, fans facing up.
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3
Brush generously with melted butter and season with salt.
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4
Bake 30 min, basting with butter halfway through as slices fan open.
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5
Sprinkle breadcrumbs and grated cheese between the fans.
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6
Bake 15 min more until golden, crispy on edges, and tender inside.
Did You Know?
Hasselback potatoes were invented in 1953 by trainee chef Leif Elisson at Hasselbacken restaurant in Stockholm.
Chef's Notes
Equipment Tips
- baking dish
- sharp knife
- chopsticks or wooden spoon
Garnishing
fresh thyme, flaky salt
Accompaniments
roasted meat, sour cream
The Story Behind Hasselbackspotatis
Hasselbackspotatis were created at the historic Hasselbacken restaurant on Djurgården island in Stockholm in 1953. The technique of fan-slicing potatoes was a stroke of culinary genius that turned a simple potato into an elegant side dish now replicated worldwide.
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