July 4, 2017
When it comes to potatoes, there’s our old standbys; mashed, baked, roasted, french fried. But using the same old recipes and methods can make even the tastiest potato seem, well, a little dull.
It’s easy enough to change things up when it comes to potatoes, and you can start with trying the Hasselback.
Hasselback potatoes - A simple way to change things up
Hasselback potatoes are essentially baked potatoes with all the fixings cooked right in. Instead of being baked then having the toppings added afterwords, these potatoes have all the good stuff baked into them from the beginning. The term hasselback comes from the way these potatoes are cut; narrow slices are cut into the potato nearly all the way through so that the back of the potato opens like a zipper or a fan once it meets heat. Those accordion-like openings are where the filling goes in so once it’s ready, every bit has plenty of flavour.
Hasselbacks; the Ikea of potatoes?
Hasselback potatoes hearken from Sweden where kids often refer to them as Hedgehog Potatoes. They’ve been traced back to the Restaurant Hasselbacken, a restaurant in Stockholm first credited with popularizing the cooking method. As with many good ideas in food, diners and tourists loved the dish and brought it home where it’s evolved and become ever more popular. (And they're not nearly as hard to assemble as a TÄRENDÖ table.) The hasselback method takes the best parts of baked and roasted potatoes and combines them so they’re evenly cooked but still nice and crispy all the way through.
Keep it simple or go whole hog
The beauty of these hasselback potatoes is that you can make them simply (think oven roasted with salt and pepper) or load them up with favourite flavours (fully loaded stuffed baked potato, anyone?). Versions in between involve sprinkling the potatoes with parmesan or other hard cheeses, chives and herbs, or drizzling fragrant brown butter between the folds.
Perfect in purple or gold
You can use pretty much any potato variety for this eye-catching side dish, but Yukon gold is a favourite since it provides a nicely coloured creamy flesh. Purple potatoes done hasselback style are also eye candy on a plate. No matter which variety you choose, leave the skin on for extra flavour and nutrients.
Simple hack to make prep easy
There are almost as many ways to prep these potatoes as there are chefs, but a neat hack I learned makes these nearly foolproof; place the potatoes in the cup of a large wooden spoon when you cut them. The lip of the spoon prevents the knife from slipping all the way to the bottom and ruining your perfect little accordions.
Basic Hasselback Potatoes
8 medium sized potatoes
2 tbsp melted butter
½ tsp salt
ground pepper to taste
- Preheat the oven to 425°.
- Use the wooden spoon method above to slice potatoes into 1/4” slices, taking care not to cut all the way through.
- Place sliced hasselbacks into a bowl of cold water until you’re ready, to prevent browning.
- Dry the potatoes and place them cut side up in a roasting pan or baking dish. Drizzle with half of the butter then season with salt and pepper.
- Bake for 35 minutes. Remove potatoes from the oven and drizzle with the remaining butter. At this point you can add in more toppings like cheeses, herbs, etc.
- Bake an additional 20-30 minutes keeping an eye on them so they don’t over-brown. They’re done when fork tender.
Hasselback potatoes look beautiful on a plate but they’re so easily customizable you can add or subtract your favourite ingredients easily for a unique take on dinner. Got a genius version of hasselbacks we should check out? Post it in comments.
- Erin L
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