Hasselback potatoes

• 5 minutes to prepare • 55 minutes to cook • Serves 4

Hasselbacken

 

The Hasselback potato is clearly the most impressive trick to ever call itself a side dish.
It’s also like having all of your potato dreams come true at once:
these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

We can thank the Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. Despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato.
Despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss!

My recipe here is for 6 potatoes, but you can certainly multiply that for a crowd.
In my opinion, any meal can only be improved with the addition of Hasselback potatoes!


Here are ingredients for a 4-serving recipe:

 

6 red potatoes
2 sprigs thyme
5 cloves garlic
EVO oil
salt and pepper

1. Heat the oven to 190°C
2. Wash and brush well the unpeeled potatoes, then pat them dry
3. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices about 2 mm apart. (Tip: I rest each potato on 2 wooden chopsticks and use that as a guide for when to stop slicing)
4. Pour 3 tablespoons of EVO oil in a pan. Add the potatoes, unpeeled garlic cloves, and season each potato with EVO oil (being careful to let it pour between the layers), thyme leaves, salt and pepper
5. Bake at 190° for 55 minutes. Let it cool down 5 minutes before serving

Nutrition Facts are detailed in the table below. Data is provided per serving.