Hasselback potatoes are a classic side dish where the potatoes are cooked in the oven. You cut slices through half the potato, put butter and breadcrumbs on it. The potatoes become crispy and heavenly delicious and also beautiful to look at. A truly luxurious potato dish! Perfect for meat dishes such as entrecôte, beef fillet, roast fillet etc.
Quote from Wikipedia:
Hasselback potatoes are often said to have been created in 1953 by Leif Elisson from Värmland, who was a cooking student at the Hasselbacken restaurant at Djurgården in Stockholm, under the guidance of chef Rune Erik Lager. However, this can be questioned because there is a recipe for “Baked potatoes (Hasselback potatoes)” in Jenny Åkerström’s Princesses’ cookbook, published in 1929. According to this recipe, grated cheese and finely sifted light breadcrumbs should be sprinkled over the potatoes when they begin to become soft, but it is admitted that the cheese can be omitted.
6 servings
1.5 kg firm potatoes
50 g butter
1 clove garlic
1.5 tsp salt
50 g grated parmesan
Preheat the oven to 225 °C (437 °F).
Peel or wash the potatoes.
Cut slits (3-4 mm) in the potatoes, but not all the way through.
Melt the butter in a saucepan and add the salt and the pressed garlic.
Place the potatoes on a baking sheet with a sheet of baking paper covered with aluminum foil underneath.
Brush the potatoes with the butter.
Cook in the middle of the oven for 30 minutes.
The potatoes can take a break here, so that the oven can be used for something else.
Top with grated Parmesan.
Cook for another 15 minutes or until the potatoes are done.
