Hasselback Baked Potatoes

By Carol Dudar

Hasselback Baked Potatoes

The name “Hasselback” comes from the Restaurant Hasselbacken, in Sweden. It was there that the chefs created this interesting, unusual style of the baked potatoes. This style of potato also is known as “accordion” and it is a slightly fun, creative and fancier way to serve baked potatoes.

 You can also do sweet potatoes like this and even butternut squash (see the note section for more details.)  You can also do hasselback cut mini potatoes for a very pretty and impressive appetizer.

Here are some delicious options to serve the potatoes with from our recipe library: Herbed Chickpea & Vegetable Pancakes With Dill & Caper Mayonnaise and Warm Grilled Radicchio Salad With Smoked Tahini Dressing And Toasted Hazelnuts

Recipe

(Serves 6)

INGREDIENTS

  • 6 medium Yukon gold, red skinned or russet potatoes, well scrubbed and washed
  • 6 tbsp (90 ml) melted butter or coconut oil
  • 1 tsp (5 ml) kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 425 degrees F
  2. Rest the first potato between two chopsticks, running the chopsticks parallel to the length of the potato. (You want to cut slits into the potato but not all the way through, so the chopsticks will prevent you from cutting through)
  3. Using a small paring knife, cut even crosswise slices into the potato, every 1/4” apart.
  4. Repeat this process on all the remaining potatoes.
  5. On a parchment lined baking sheet, brush each potato with the melted butter or coconut oil with a pastry brush, using approx half of butter/coconut oil. (Make sure to get into all the cut edges and include the bottom of the potatoes.)
  6. Season well with the kosher salt and freshly ground pepper
  7. Bake for 30 minutes, then baste again with the remaining butter or coconut oil.
  8. Continue to bake for another 20-30 min or until the exterior of the potatoes are crispy and the interior is soft.

TIPS:

  • Add sprigs of rosemary, thyme, bay or sage leaves into the crevices before baking for added flavour.
  • Or sprinkle with other spices like a tex mex spice mix, or herbes de provence.
  • Sweet potatoes can be used as a substitute.
  • If you want to try butternut squash, peel the whole butternut squash, and cut in half lengthwise. Scoop out the seeds and place cut side down on the baking sheet. To cut the squash hasselback style, follow the instructions and recipe as per for the potatoes.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.