Original recipe of the week: Hasselback Potatoes

5^th November 2013

Bethany Stone

Bethany Stone

5 November 2013

This “baked” potato isn’t your average jacket. Swedish in origin and named after The Hasselbacken, this dish is delicious with its intricate cuts and golden top, and is very simple to make. This might explain why it’s so on trend at the moment – upscaling a classic with a little extra pizzazz!

Makes: 4

Prep time: 20 minutes

Cook time: 1 hour 

What you will need:

4 Russet potatoes, washed and skin on

50g salted butter

5 tbsp olive oil

3 tsp black pepper

3 tsp salt

6 whole garlic cloves

½ handful of rosemary, finely chopped

What you need to do:

1. Place a medium-sized pan of water on to boil.

2. Pre-heat the oven to 190°C.

3. Slice the potatoes part of the way through – you will need to make around ten cuts along the length of a potato to cover it, depending on the size.

(Top Tip: Place two wooden chopsticks either side of the potato to prevent knife cutting all the way through. This will also ensure that your cuts are even and the potatoes stay intact.)

4. Once you have slit all the potatoes, place them in the boiling water and boil until soft.

5. Meanwhile, place the oil, garlic and rosemary in an ovenproof dish and put in the pre-heated oven.

6. When the potatoes are soft to the stab of a fork, remove and drain, and the take the pan of heated oil out of the oven.

7. Transfer the potatoes one by one into the oil, cut side down and then turn them over so that both sides are coated in the oil mix.

8. Now chop the butter into eight chunks. Place two on each potato (they will probably slide off – this is fine) and sprinkle the salt and pepper on top.

9. Place the dish into the oven for an hour, or until crispy. If the potatoes start to brown too much reduce the heat to 150°C. When cooked, remove and serve with anything you fancy.

Yummy!

Bethany Stone