A different potato side dish.
Let’s talk about the humble potato. It’s a core ingredient in many meals and a favourite of many people. My kids love potatoes but I do get a little bored serving the same over and over. Like most people, I tend to serve potatoes either mashed, roasted or boiled. There are many other ways you can serve potato as a side dish and hasselback potatoes are just one of these.
I’ve seen hasselback potatoes on Instagram quite often. They intrigued me and had to try them myself. Besides, they look really pretty on the plate when served.
So what is a hasselback potato? Apparently, chefs at a restaurant in Sweden invented this particular style of potato. It is a single potato, sliced into thin wedges but left joined at the bottom then baked until the slices fan out and go a little crispy. The potatoes you use must be the starch varieties. If you use new potatoes, the slices will not fan out as much.
These potatoes will go perfectly with just about any meat such as steak, chicken, lamb chops, pork steaks or even baked ham.
What I also liked is that you can serve these in several different flavours. While garlic seemed like the most common version, you can substitute this for a combination of herbs, spices, parmesan cheese or even top them with bacon and sour cream. The choice is yours really. In our household, we love garlic so that’s what I used.
You will receive a lot of compliments if you serve these at a dinner party. They do look quite fancy after all. But I assure you, making these is really easy. One thing is that you do need to bake them in the oven for an hour so make sure you have that time available as there is no way to speed this up.
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Hasselback Potatoes
Ingredients
- 12 small potatoes, washed and dried
- 2 tablespoons olive oil
- 1.5 tablespoons butter, melted
- 4 cloves garlic, crushed
- 1/2 teaspoon dried parsley
- salt
- freshly ground black pepper
- 1/4 cup grated parmesan cheese, 20 grams
- Garnish : finely chopped parsley, optional
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place a wooden spoon on each side of the potato so that they are parallel to each other. Cut vertical slits about 3-5mm apart. The wooden spoons prevent you from cutting all the way through. If you choose to use baby potatoes, you can place chopsticks on either side of the potato instead.
- Arrange the potatoes on a baking sheet.
- Combine the melted butter, oil, garlic and salt. Brush each potato with this mixture and bake initially for 30 minutes.
- Take the potatoes out of the oven, brush them again with the mixture. Try and get some between the slices to put the flavour through the potato. Return to the oven for about another 25-30 minutes or until the potatoes are golden and the flesh is soft.
- Remove from the oven and serve immediately.