Hassleback Potatoes

IMG_9050

Potatoes, we love in all forms, roasted, fried, boiled, mashed, as a filling in parathas  etc etc
And then there is the baked potato. With some beans and cheese. And crisp buttered toast. Need I say more!

A play on the baked potato is this Hassleback version, which gets its name from the Swedish Restaurant Hasselbacken, where it was first served sometime in the 1950s.  I wanted to make these since I first laid my eyes on them.  The other day my greengrocer delivered some king sized tubers and Hasslebacks just had to be made!
I served them with baby Focaccia and creamy coleslaw. And a tall glass of Minty Orange Spritzer. This is the stuff dream summery meals are made of.
IMG_9012Ridiculously simple to make too. Hardly a recipe, so to say. Butter them, cover them, stick them into the oven. Herb them, butter ttem, stick them in again. And done 😀
Tra la la! That simple, really 😀

So you need 4-5 (or as many as you like) large, oblong potatoes

And then for the brushing and filling you need
Some butter or olive oil. I used olive oil for the first drizzle and then butter and herbs for the halfway stuffing and brushing.
For 5 large potatoes, I used 3 Tbsp olive oil and about 4-5 tbsp butter. I added some fine chopped fresh parsley, basil and a tbsp of minced garlic to the butter and mixed well. If exotic fresh herbs are difficult to come by, fresh coriander works beautifully.
This part is as-you-like-it kinds. Flavour them with just salt, butter and pepper and a sprinkle of cheese towards the end of the baking period. Or fill them with fresh herbs.
And yeah that’s about it!

Start with washing and drying the potatoes.
Preheat the oven at 250 C with the rack in the middle and both the heating elements on.
Slice the potatoes stopping an inch before you reach the base, so that they are sliced thin but joined at the bottom. Slice them as thin as you can , say about a cm thick.(I need more practice and need to slice them thinner 😛 )
IMG_9026IMG_9027
Cover the baking tray with aluminium foil and brush the potatoes all over with olive oil.
IMG_9029The slices won’t show yet but they will when the potatoes are half done. Drizzle some olive oil, sprinkle salt and pepper over the potatoes and cover them with foil, leaving some gaps for letting the steam escape.
IMG_9032IMG_9033
Bake for 30-40 minutes, checking in between for them being a little more than half done. The baking time will vary depending on the size and type of potatoes.
Once half done, the layers will easily spread out. Remove the baking tray from the oven
IMG_9036Now melt the butter and add minced garlic , finely chopped herbs, salt and pepper to it. Spread the butter mix over the potatoes making sure some butter does make its way into all the potato slices. Brush the top with the butter mix and bake the potatoes for another 15-20 minutes till the tops are brown and crisp.
IMG_9038Serve immediately.
Garlicky and creamy on the inside and brown and crisp on the outside, this is a stunner of a potato! Use baby potatoes to serve as appetizers.
IMG_9039IMG_9011

Advertisements

10 thoughts on “Hassleback Potatoes

  1. Wow Garima… I have always seen these on Pinterest, but none of them really appealed to me like your pics do! They look yummy!!! 🙂 Oh btw, you are a superstar on CAL with everybody trying out your recipe for Karachi biscuits!! Congrats on that! 🙂

  2. Hasselbacks are such a good way to prepare potatoes, and yours look delicious. Did you use anything as an aid to ensure you didn’t cut all the way through your potatoes? I find that laying chopsticks on either side helps to stop the knife from accidentally splitting my potatoes in two.

  3. Hy garima, its sch a wnderful recipe 🙂 jst a ques to ask do v hv to cover them. Again with aluminium foil after dey are half done?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s