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Hasselback Potatoes
Named after the Swedish restaurant where they originated in the 1940s, hasselback potatoes look impressive but are surprisingly simple to make. The fine scores along the tops of the potatoes make crispy edges that are totally worth the effort.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●wooden spoon
- ●knife
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 430°F.
2
Using a sharp knife, slice thin scores ¾ of the way through each potato to create a line of slits; they should be as close together as possible and no more than ½cm / ¼″ apart. To help ensure that you don't slice all the way through the potatoes, you can place them one at a time between two wooden spoons; then carefully cut the potato and the knife will stop slicing when it meets the spoons. Once prepared, place the potatoes onto a baking tray large enough to hold them all in a single layer.
3
Drizzle with olive oil, sprinkle with salt and pepper and, using clean hands, rub all over to ensure that the potatoes are evenly coated.
olive oil0.5 tablespoon
4
Bake in the preheated oven for 45–⏱️ 50 minutes until golden brown on the outside and tender on the inside.
5
Serve sprinkled with flaky sea salt and fresh chives, if desired.
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