These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. 
Hasselback Potatoes
(Printable Recipe)
Ingredients
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper
Method
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Thursday, May 14, 2009
Hasselback Potatoes
Labels:
Appetizers and Snacks,
Grilling,
Vegetables
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128 comments:
Wow, these look delicious! Like the perfect cross between roasties and garlic mashed potatoes. I can't wait to give them a try!
I am SO making these this weekend!! Yum!
they look absolutely lovely. a very charming dish that could definitely wow many.
I've never seen anything like this- they look fantasic! and super fun.
Yum! :)
Great to see someone blogging this recipe! One extra tip, cut a thin slice lengthwise off the bottom before you begin cutting it on top. This keeps it from rolling around when cutting.
Those look fabulous...I'm so doing this for potatoes next time
Being a Swede I've enjoyed Hasselback potatoes most part of my life. Story goes that this was a specialty item at a restaurant situated in what is called "Hasselbacken" (Hazel hill).
To facilitate cutting the potatoes to an even depth you can put them in a wooden spoon, it really makes it easier.
The traditional recipe is salt, butter and a sprinkle of breadcrumbs. This is how I've always made them but this is an interesting twist that I'll definitely try, looks very tasty.
Beautiful!
I'm going to make these tonight, they look fabulously tasty.
Thanks for the recipe.
We love making this for dinner, it's easy beautiful to look at and delicious!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!
In Denmark, where I grew up with these type of potatoes we just sprinkle them with paprika. Didn't even consider them not known outside of DK (and Sweden apparently). A tex-mex chilli powder tastes great on them as well.
Superb potatoes, I'm actually having a bit of a potato frenzy at the moment and stumbled your blog just at the right time. Great blog btw, I just started following you.
I love making these potatoes, although I only use olive oil, sea salt, ground pepper, and Italian seasoning. I'm DEFINITELY going to have to try this version, as well, it sounds delicious!!
Gorgeous! And I just bought a 10lb bag of potatoes, so I will give these a try.
Just "stumbled" on your blog! First one of the day. The potatoes look wonderful...I'm going to make those tomorrow night. Having people over and these are perfect!
These look great. I'll have to try them.
these look so good. i'm going to have to try them soon. thanks for the recipe.
Looks beautiful!
Must. Try. Today.
Yum.
This great recipe also helps save on the electricity bill since they must bake faster!
Thanks for sharing.
I am going to try this with sweet potatoes, lime and chili powder as well. wonderful recipe. I may also mention you at my blog:
www.spinningstrawintogold.blogspot.com
These look like grubs! lol :D
looks delicious & yummy though
Great blog
Hope to hear from you,
Monika ♥
@Paige at The Spice House: You're absolutely right! Thanks for the comment:)
@Jennifer: Great!
@Cindy Khor: So true!
@LK-Healthy Delicious: Do try to make them.
@blad3runn69: Thanks.
@Anonymous: Good idea and thanks for the tips! :-)
@slow-1: Thanks and yes do try to make them.
Hi Marcus, great information and your brilliant tips on the easier way to cut the potatoes. I'll try it soon and thanks for commenting :)
@Meg: Thanks.
@eve: You're most welcome:)
@Alisa@Foodista: Thanks and I shall look into it.
Hey Pia, I love both paprika and tex-mex chili powder! What a wonderful idea and thanks for the comment :-)
@Steve189: Right timing huh? Thanks for the stumble and comments :D
@Ashley: Thanks for commenting and Italian seasoning sounds good to me too!
@JennK/CinnamonQuill: Wow! That's a lot of potatoes! Yes, do use some of your potatoes for the Hasselback! Btw, thanks for the cooment :)
@desiree: Thanks for the stumble and I'm sure you will "Wow" your friends with the potatoes :)
@LM: Thanks and do try make them ya?
@aichaku-愛着: You're most welcome and hope you like the recipe :)
@pigpigscorner: Thanks.
@Half Assed Kitchen: Yes do try make them.
@Fred: Never thought of that! So true! You're most welcome and thanks for commenting.
@Marjorie: Interesting twist with sweet potatoes. Do let me know how they turn out and looking forward for your post too :)
@Monika Dubska: Grubs, it is! Thanks for the comment:)
Is it better to use waxy or floury potatoes for this?
@S - voodoobass: Waxy potatoes works better because they are good at staying firm and keeping their shape. Thanks for the comment:)
Fantastic recipe! I will be doing this one very soon. Thank you for the idea. I gave it a thumbs-up on Stumbleupon:)
These sound fantastic! Thumbs up on Stumble!
So, how cool, and how easy is that? A hit in my house for sure!! and it's hot where we live. I will have to see how well it travels, but for now, an excellent home dish which the whole family loves.
looks good but don't heat olive oil above 350 degrees F. It turns to trans-fat when heated up to about 370 or so. Butter is good at 400 degrees though.
Love the gorgeous look of those potatoes, absolutely yummy. Will definitely try those. Thanks
JUST GORGEOUS!!They are brilliant!
Hi! I made these last night and they were wonderful and so easy! Will go on the rotation for sure. Thanks!
Looks super yummy!
Looks super yummy!
OMG! Those look sooooo good!
mmmmmmmmmmmmmmmmmmmmmmm!
i just tried this recipe, it is so super easy and incredibly delicious! thanks for the tip!
So beautiful! I love how you added garlic. I've never made these b/c they seemed to plain. And I can't believe you used just 2 tbs. of olive oil. I'll have to give them a go.
Hasselback potatoes work!
These potatoes look wonderful...
merci for the recipe.
WOW this is one I'll have to try. When you bake them, do the slices separate on their own?
Can't believe I have never seen these before... tried the recipe out this weekend and they taste as good as they look! I'll be doing that one again.
Nice idea. I also like the look of your blog.
What I'd REALLY like to see is HasselHOFF potatoes!
Another easy way to cut the potatoes without cutting the whole way through is to place a wooden chopstick on either side of the potato so you simply slice down until your knife is resting on the chopsticks.
@tahtimbo: Thanks for the "thumbs-up"!
@Mallory: Thanks for the "thumbs-up" too!
@Anonymous:Thanks for the tips! :)
@Dhi: Do try the recipe and thanks for commenting.
@Deeba @Passionate About Baking: Thank you;)
@Tracy: Great to know the potatoes turns out wonderful :D
@Kimi Wilson: Thanks:)
@Mary(Little Brown Bird/All Up In My Kitchen): Thanks and do try making them:)
@tschoerda : Wonderful!
@Lameen: I'm glad that you like my blog and thanks for commenting:)
@Julie: You should give it a go, simple and tasty:)
@Jams : Yay!
@feasting-on-pixels (terrie): Thanks and you're most welcome:)
@Nicole: Yes, he slices will separate on their own.
@Anonymous: Fantastic!
@Lameen: Thanks:)
@Tom Fulary: Ha Ha! Knight Rider??
@deib: Thanks for the great idea:)
Great! Going to try it out today :-)
So gorgeous! I can almost taste that crispy/melty contrast. I'll definitely try these sometime!
Those are served on a stick down here at Fairs. :-0
Your pics are gorgeous, I might have to try making those at home ;-)
These look so delicious and crispy
I had these just 2 days ago and am thinking of having them again this evening! Have you heard of heaven? Well I just recently went there with these potatoes. Mmm Mmm. Yay and Hooray all at once!
I've made these before and they were mad! Sprinkle some paprika over the top for some extra bite.
I failed at making these, sadly... I should have read the comments before trying to cut the potatoes.. Also wondering if I need a different kind of potato, my potato's still got the rough brown looking skin.
It wasn't a total waste though, despite their look they are still pretty delicious with sour cream.
Simple and impressive! This is definitely my next potato preparation.
A note in reply to the anonymous comment on the 18th, about heating olive oil - that's a myth.
http://www.oliveoilsource.com/cooking_olive_oil.htm
I really have to try these. I didn't imagine you could get potatoes looking all crispy without dousing them in grease, LOL! I think I'll try them with some paprika, red and cayenne pepper. Thanks A!
@Walter: Happy cooking!
@sandwicharchitecture : Do try making them:)
@Rachel : Potato on a stick? Good idea! Thanks.
@Wendylee: Thanks. Do try the recipe.
@Anonymous: Your comment, really made my day! Thanks :D
@Kham Tran: Thanks for the tips!
@Just Reen: Waxy potatoes are best for this recipe. Hope you will try making them again.
@parsnips aplenty: Thanks and noted about the olive oil :)
@Laryea: Ya, those chili peppers sound good to me too!
I love these and have made them many times - the only thing I add is cheese on top!!
Phenomenal! My kids will go crazy for these, especially with a little parmesan added on top!
Hasselback potatos, More like Seneca Wallace potatos. To anyone who got that joke, thanks for watching the NFL!
Wow, it's looking very delicious.
I'm getting hungry :) Ill prepare it this weekend. Thanks for the idea.
These potato are really good. One of the Perfect collection of potato dish.
IYF VISA ISKCON
i love your blog .)
I haven't made these for YEARS!!!
Guess what I'll be wowing my boys with tonight???
(Erm... the answer is your pototoes. I just realised that the above sentence looked a little suggestive...)
great receipe! I will definately use this for dinner one night!
Bonnie
Put the wooden spoon handle beside the potato to use it as a stop, so you don't cut all the through. Try them on the grill, cook them in foil, but use a garlic vinegrette dressing! Damn fine, and way easy.
It's always the simple things in life that are unexpectedly the BEST.
Can't wait to try these.
Thank you for the idea!
WOW! I loved this recipe! I've cooked it twice already and the great thing about it is that you can even add extra stuff and actually be creative. I'm letting all my friends know about it. Thank you soooo much!
Absolutely loved these potatoes, just the right blend of garlic and pepper and salt. Fabulous!
I've made these twice so far and used russet potatoes since that is what I have. they take longer to cook, and if you brush the tops with a little melted butter about 20 min before they're done, this helps to crisp the top. I like the italian seasoning idea - didn't think of that. Next time though, I'll be using Yukon Gold potatoes. The ARE wonderfully delicious!
I love Hasselback potatoes, but it has been a while since I made them. This post remind me to to it again.
Do you use a special tool to do the cuts or just a very sharp knife (and maybe rest the potato in a wooden spoon like suggested at the top). Would love to give these a try. My email: amy[at]streaminggourmet.com
Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too...I am definitely going to have to try that recipe this weekend! Thanks :)
yum I'm making these tonight
First time to your blog....what a wonderful & easy recipe....
They look superb!!!
Mmm, j'adore!
they look fantastic and I bet they taste great. I'm thinking adding some rosemary and serving with some spring lamb...
Cooked these twice since I read this post. Turned out beautifully both times with minimum of effort on my part.
Found that rubbing with garlic was sufficient flavour for my lot!!
Tried thesse potatoes and it it was a lovely twist on a simple snack, i can not wait to show them off to friends and work colleagues.
What a great idea how to cook just an "ordinary" potato. You are a genius, will try tomorrow for dinner. I bet it would be amazing!
I have been making these for years. I'm getting ready to post my version on my blog. I'm calling it 1 potato, 2 potato, 3 p...more. I use to make these for my kids.
www.rosemaryandthegoat.com
I stumbled on this from a magazine.....tried them, love them, have them all the time!
Thanks for the recipe!
A work of art! A simple, beautiful and satisfying dish!
A simple but impressive way to make potatoes- I love it!
Very nice and easy potato recipe. The photography really adds flavor .
Stumbled upon this page and loving it. As a Swede I enjoy seeing this recipe for Hasselback Potatoes, with a garlic twist, and I will try it asap as the photo alone brings back memories and makes me salivate like one of Pavlovs dogs.
Great recipe, never tried them with the garlic slivers before, delicious.
I hadn't made them for years, but stumbled upon your pages whilst looking for inspiration (for a departure from boiled spuds)for a dinner guest.
I also sometimes slip a bay leaf into one of the slits in the potato. Good flavour (especially if serving with something meaty) & adds a certain je ne sais quoi to the aesthetics!
Pupster
OMG, I'll try them for sure, Love the way they look!!!
These tasted and looked great, thanks for the recipe!
(Impressive results for not much effort, although mine took close to an hour to cook, not 40 minutes)
I tried these tonight and they were a sure winner in our book! I love how the garlic infuses the potato with great flavor.
And my daughter, who doesn't tend to like garlic, loved spreading the roasted clove on the potato. It reminded her of my breakfast potatoes
Just cooked these and they went down a treat! Everyone loved them. Although the garlic can be a little time consuming to put between the slices, I think I will use garlic infused oil or something similar next time.
Also, 40 minutes isn't long enough either, definitely more like an hour.
All in all, a fantastic recipe that anyone can make.
Definitely worth the extra effort to give each slice a touch of garlic. Makes a great plate presentation!
Quick tip on cutting them even..put potato between two wooden spoon handles and it will stop you from cutting to deep.
Wow, gorgeous blog. Absolutely lovely potatoes!
Gorgeous and looks simply delicious! I am going to try these. I've been looking around for Swedish recipes... I am part swedish and want to explore that side of food :o) Do you have a traditional swedish cookbook you can recommend??? Stop by my blog and let me know! Thanks so much!!
I tried to make them but after 40 minutes in the oven, the outsides looked beautiful and crispy but the middles were hard. Even after 15 extra minutes the middles were disappointingly crunchy, not at all tender. Any idea what went wrong?
@Alexa: I'm not sure what went wrong. Did you slice the potato thinly and almost all the way through? I make them many times and always turn out perfect.
these look really good.. what a clever idea
Hi, I've followed the recipe for the hasselback potatoes several times, and after baking them for over two hours I end up with potatoes with crispy tops and uncooked bases, do you have any advice? I think since I was using rather old potatoes, that could have had something to do with it, just the regular Idahos.
@EC: Use Yellow Wax or Yukon Gold potato instead. And slice the potato thinly. Hope you will try making them again.
I tried these and the concept is great, nice and easy, and the flavor is good, but at least with my oven, 40 minutes wasn't nearly enough time. I'd suggest an hour.
Though I have a sneaking suspicion that my oven is not as hot as it claims, it took well over 40 minutes to bake them... BUT it is soooo worth it. :)
I saw the picture and the recipe of the hasselback potatoes two hours ago and I immediately went to the kitchen and cooked them. They turned out delicious and very beautiful!
Thanks!!
SO good. More than 40 minutes for me too, actually 1.5 hours, same amount of time it took to roast the chicken. These are so pretty and fun for the kids to eat. Your photographs of them do them justice!!
This is what I will be having tonight. It looks awesome and I bet it will taste like that!!
Could not really be easier. I will be trying this out tonight.
A fantastic idea. Loved it.
They are so similar to the potatoes at the Richmond Night Market. I was really impressed by them when I saw them first, but they were deep fried, I think. Yours seem much healthier and equally pretty! I will certainly try them. Glad I found your recipe and thanks for sharing :-)
just tried these tonight...delish, but perhaps it was the size of the potatoes i used, i had to cook well over an hour or so to get them fully done. i finished with a sprinkle of parmesean cheese! yum.
Are you married?
Well, my (swedish) mother taught me to make them by mixing grated cheese, butter and bread crumbs. some salt and pepper too of course. then you try to get the mix to stick to the potatoes instead of ending up between them... cooking them does take a while, but just make sure the oven's not too hot and that you start making them early.
My compliment for your blog and pictures included,I encourage you to photoblog
CLICK PHOTOSPHERA
Even week another photo album
Greetings from Italy,
Marlow
I make a version of this using curry powder in melted butter and use a pastry brush to apply. Can use oven or microwave. Very tasty.
In the oven as I type. Only made two, and altered the recipe by using garlic powder and regular salt/pepper. I am a POOR college student, so it'll have to do. Im growing fond of not measuring things either, so i just poured some melted butter on them and probably a bit too much olive oil and called it a day. Hope they tatse just as good as they look!
These are a sure fire hit, The easy way to cut them is to pass a thin skewer or knitting needle throuth the potato about a third of the way up and slice down on to the skewer, even cuts every time, just mind your hands on the skewer.
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