Don't tell anyone, but making Hasselback Potatoes is so, so easy. They look stunning on the plate and taste good as well, so the surprise is just how simple to make they are.
Hasselback come from the Swedish Hotel in Stockholm of the same name - The Hasslebacken. What sets these potatoes apart is how pretty they look, and the slow roast gives you a cross between a roast and baked potato.
In this recipe I am using fresh sage leaves (lovely when served with roast pork) but you can use any robust herb you like (by robust I mean will stand up to fierce heat, basil doesn't survive too well but sage, rosemary even tarragon work really well). I also use olive oil as I love the flavour, but you can use vegetable if you want less oil-taste.
Use any potato for this which you would use for baking or roasting - Maris Piper work really well.
- 4 tablespoons Extra Virgin Olive Oil
- 1 clove garlic, peeled and very lightly crushed
- 3 sage leaves, or herb of your choice
- 4 Maris Piper (or other roasting or baking potato)
- Sea salt
Heat the Oven to 200C (fan oven) 220 C / regular (400F or 425F), Gas Mark 7
Place the oil in a saucepan and heat to hot but not burning. Add the garlic and the sage leaves, lower the heat and let the garlic and sage infuse with the oil for 10 minutes. Remove from the heat and leave to cool.
Wash the potatoes under cold, running water. Scrub them only if they are particularly dirty or have loose soil on them.
Dry with a tea towel.
Place the potatoes one and a time in the bowl of a wooden spoon. With a sharp vegetable knife, cut approx three-quarters through the potatoes in even slices taking care not to slice right through; the wooden spoon will prevent you from doing this.
Lay the potatoes in an oven proof dish, carefully pour the oil over each one making sure the oil runs between the slices.
Sprinkle with sea salt and pop into the centre of the oven and bake for 50 - 60 minutes until the potatoes are golden brown and tender in the centre (you can test this quite easily using a toothpick, but be careful not to split the potato slices.
Once cooked remove from the oven and serve immediately. If yu are not ready to eat them, cover carefully with foil and keep warm until ready.
How to Serve Hasselback Potatoes:
Serve the potatoes with roast meats, chops, fish. They can be made as an alternative to a baked potato with a filling on the side, which also makes them useful as vegetarian dish.
The potatoes are also lovely cold, so are very useful for a buffet table, in a picnic, even a lunch box. Use tiny potatoes to make canape sized Hasslebacks, do not make too many incision in them and dot with flavoured butter before serving for an extra treat.