Hasselback potatoes seem to have been the flavour of the month. I, being a serious lover of all things potato, immediately had to try them. I am constantly in awe of this versatile and fabulous vegetable.
A little background for you: hasselback potatoes were originally created by chef Leif Elisson at a restaurant in Sweden called Hasselbacken. The potatoes are cut into thin slices but not all the way through, so there are little flaps or pockets all along the surface (the pictures probably explain this a lot better).
They’re delicious, easy and you can pretty much top them with whatever you like. Like baked potatoes of any kind, they make a perfect side dish for a run-of-the-mill weekly meal, or for a fancier occasion like a dinner party.
Here’s the recipe!
- 4 small to medium potatoes
- olive oil
- fresh herbs
Preheat the oven to a medium heat.
Cut your potatoes in half. On the rounded side, make cuts most of the way into the potato, about 0.5cm apart.
Drizzle the potatoes with olive oil and season with salt, pepper and fresh herbs of choice.
Put the potatoes in the oven on medium heat for 30 minutes, and then turn the heat of the oven up for 10 minutes or until the potatoes are crispy and brown on the outside.