From midcentury minimalism to chunky fisherman sweaters, you’ve got to admit: the Swedes have style. And their take on classic potatoes and butter - the Hasselback Potato - is no different.
Developed in a Stockholm restaurant in the 1700s, Hasselback potatoes feature multiple accordion-like slices that, when roasted, crisp up, unfold slightly and turn a luxurious toasted brown.
But it’s not just the aesthetics of Hasselback potatoes that make this recipe worth keeping: it’s the flavors of salt, herbs, spices, bread crumbs, cheese, and chopped nuts - or whatever else the cook desires - infusing and melding with the potato’s interior. The result is a beautiful and seamlessly flavorful side dish that makes a statement beside grilled or roasted meats or vegetables. It doesn’t hurt that Hasselback potatoes are both inexpensive and incredibly easy to prepare.
So instead of ho-hum baked potatoes tonight, try giving your spuds the Hasselback treatment. Just be sure to keep a few points in mind.
Pick your potato. Any type of potato can be prepared the Hasselback way, but remember your roasting time will vary depending on the tuber’s size and constitution. Obviously a large Russet will take longer to cook through than a little red potato. We like the creamy consistency and size of large Yukon Gold potatoes for our Hasselback Potatoes with Thyme and Almonds.
To peel or not to peel? Some cooks like to peel their Hasselback potatoes before slicing, stuffing, and roasting, which is just fine. We prefer the flavor and appearance of unpeeled potatoes, not to mention the added nutritional value of the skins.
Find stability. If you’re struggling to keep your potatoes upright as you slice them into accordions, try using a pair of chopsticks or long-handled wooden spoons, spaced lengthwise on either side of your spud, to prop it up while you slice. These will also keep you from slicing all the way to the potato’s base, key to the Hasselback method.
Baste twice. The first time you baste your potatoes, when they’re raw, they’ll be too stiff and closed up to accept much butter into their crevices. For the ultimate buttery flavor, baste the potatoes a second time after 30 minutes in the oven, when the slices fan and become slightly more pliable. At this point, paint a healthy amount of butter onto your potato, working into the open slices, and top with chopped nuts or breadcrumbs, then return to the oven to bake for another 20 to 30 minutes.