Think of something between a baked or roasted potato, crispy on top yet soft in the middle and oozing buttery juices. Hasselback potatoes, originally a Swedish invention that dates back to the 1700’s and the Hasselbacken Hotel in Stockholm.
There are many variations when it comes to cooking Hasselback potatoes. The recipe I’m sharing with you comes from good friend and fellow foodie John Wilton who served them to us this past weekend at our annual Christmas dinner. Using a little water in the roasting pan ensures that the potatoes remain soft in the centre yet crispy on top.
- You’ll need one large or a couple of medium potatoes per person (depending upon how hungry you are or what you are serving before/after).
- Peel the potatoes and place them on a wooden spoon or push a skewer through them. You can also use unpeeled potatoes in which case just give them a good wash.
The lip of the spoon stops you cutting right through the potato
- Make a series of cuts through the potatoes every 3-4 mm (putting the potatoes on the wooden spoon or pushing a skewer through ensures you don’t cut right through them).
My preferred option and a little quicker
- Melt some butter in a pan gently and then roll the potatoes in the butter until all the surfaces are covered. The amount you use depends upon how many potatoes you are cooking. I used a couple of tablespoons here because I’m only cooking a couple but would use more if cooking a whole tray full. Be generous, it’s Christmas and butter gives flavour!
Roll them around in the melted butter
- Place the potatoes in a roasting pan and pour enough water to come roughly a quarter of the way up the potatoes, season them well with salt and pepper. Pour over any remaining melted butter.
Pop in the pan and add the water
- Cook at 200°C for around 60-90 minutes (check that they are not burning, you can always cover them or turn the heat down) basting with the buttery juices from time to time. They should be soft in the interior and crispy and golden on the outside. You might have to top up the water a little during cooking.
The end result. Both delicious but with a slightly different flavour.
If you leave the skin on the potato has more or a baked potato flavour whereas if you peel it it tastes more like a traditional roastie. I prefer the peeled version as it seems a little more refined. They make a fabulous accompaniment to traditional Christmas fayre and are super tasty!
Bon appetit!
