Hasselback potatoes are a Swedish creation. They were invented by the chefs at the Hasselbacken Restaurant in Sweden, that pretty much explains the name. They are basic baked potatoes but with a twist.
I happened to buy some pretty huge potatoes not so long ago and their size inspired me to make them.
Since I wanted to use the potatoes with their skins on I first washed them. This might require some patience if your potatoes are extra dirty. If you don’t fancy potato skins you can peel them.
The washed and dried potatoes.
Now the exciting part, making slices on the potatoes. The slices should be at least in intervals of one eighths and should not get to the bottom of the potato.
Repeat the procedure for the remaining potatoes.
Lightly grease your baking dish or tray and arrange the potatoes.
For flavouring I had heated some few tablespoons of sunflower oil, you can use olive oil. I infused the oil with some chopped garlic.
Before baking the potatoes, sprinkle the garlic infused oil over the potato slices.
About 30 minutes into baking, you can brush the potatoes with some oil. I just basted them with the oil that was in the baking dish and I also sprinkled some paprika.
Let the potatoes bake for another 30 to 40 minutes.
Once cooked, served immediately.
Voila, hasselback potatoes.
These potatoes are crispy on the outside and soft on the inside. Pure perfection.
They were delicious and one potato is more than enough. Hubby loved them. A+
I served them with some onion fried chicken and some stir fried veggies.