I would make these hasselback potatoes whenever I had to cook for one. I miss those days when I would cheerfully wave goodbye to the husband and daughter in the morning and spend the day by myself doing multiple things. Now I end up spending the day just cooking and clearing up later and nothing else really gets done. The worse part is that there is not a single moment that I am alone. Previously there were days I would get weary of the silence and switch on the television for some noises around. Now it is just the other way around. I long for those quiet days pre lockdown and am seriously wondering if and when things would go back to being the same.
Since it s now more than six months that I have been continuously cooking atleast three meals a day everyday I decided I could be a little nostalgic and hark back to my solitary lunch menus and made these hasselback potatoes again. The two of them loved it so much that they want it regularly. What have I done?
How did the Hasselback potatoes get its name?
From the non-extensive Google search I did, I discovered that hasselback potatoes or Hasselbackspotatis is the Swedish way of baking potatoes. The most common theory is that the name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm. It was first served in the 1940s and has become popular across the world ever since.
Slicing matters most
The concept of these hasselback potatoes depends on the thin slicing of the potatoes nearly all the way but not completely. The thinner the slicing is the crisper is the potato. The thinner the slices there will be more place for the butter to flow through and the potato will emerge as the ultimate golden brown crisp delight.
Toppings and Variations
The classic version has only potato, butter, salt and pepper but there are as many toppings and variations as there are people. Cheese is a popular topping as also thyme, rosemary and other dried herbs. We can also Indian-ize it with some garam masala, chaat masala or sambhar powder. Let your imagination run wild and see what other variations you can come up with.
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- Oven safe dish / tray
- 3 large Potatoes preferably Russett potatoes
- 30 gms Butter, melted
- 1-2 tbsp Dried herbs or spice powders, per choice
- 2 tbsp Shredded cheese, optional
- Preheat the oven at 200C
- Place a potato on a large spoon and slice it as thinly as possible. The idea is to slice it almost but not fully. The potato has to be joined as one at the bottom. Repeat for all the potatoes
- Mix salt and your preferred spice mix or herbs to the melted butter
- Place the potatoes in an oven safe dish or tray and apply half the butter on all sides generously
- Bake the potatoes in the oven for 30 minutes. This will ensure that the sliced end of the potatoes have spread out as individual layers
- Take out the potatoes from the oven and apply the remaining butter to the potatoes ensuring you get as much as possible between the slices
- Bake again for 25 minutes
- Sprinkle cheese on top if using and bake for another 10 minutes
- Serve warm
This post is updated with better pictures and recipe card