Thin potato slices that are crispy on the outside, and soft and seasoned in the middle–yum! Hasselback cooking–you are sooo my style!
I just learned about the Hasselback style of cooking, and it’s a triple win—easy, the food cooks faster, and the presentation is impressive! These potatoes are great for a quick weeknight side but also have that fancier look that is fun for guests
Hasselback cooking involves laying the food item lengthwise, and then making thin, uniform slits up-and-down that item, stopping about ¼ inch from the bottom. The cuts create a fan, but the food, still attached at the bottom, holds together in one piece. From there, you can stuff each opening or just brush with butter, olive oil, or a mix of the two, so that it gets in between the fans. Then brush the outside and bake.
This style of cooking is said to have started in the 1950s when the Hasselbacken Restaurant and Hotel in Stockholm served hasselbackspotatis. As the story goes, it didn’t catch on on a larger scale until reappearing in food blogs around 2011.
This style of cooking has risen to the top of my list for quick, easy, and delicious with a fancy presentation.
I’ve started with Hasselback Chicken and Hasselback Potatoes—they’re both dedicated to the Swedish side of my family, all the Swedes in the neighborhood where I grew up, and to our extended family who still resides in that beautiful homeland.
Source: Food Network–Ree Drummond–Hasselback Potatoes
Serves: 6
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Preheat the oven to 450⁰F
Ingredients
- 8 Tablespoons (1 stick) butter, softened
- 1/2 cup extra virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium Russet potatoes, scrubbed
- Stir together the butter, olive oil, chives, and salt and pepper. Set aside.
- Place the potatoes on a cutting board, lengthwise. Cut thin, uniform slices, only cutting to about 1/4 of an inch from the bottom, so that the potato “fans” but remains in one piece from being held together at the bottom.
- Move potatoes to a baking pan and brush with butter mixture, getting mixture in between each slice. Then brush the top and sides of the potato.
- Put in the preheated 450⁰F oven. Bake 55-60 minutes, brushing with mixture again, halfway through baking. Note: my potatoes cooked in less time—check them at 40-45 minutes.
Calories: 428 Total fat: 32..4g Saturated Fat: 12.2g
Total Carbs: 33.6g Dietary fiber: 5.2g Total Sugars: 2.5g
Protein: 3.8g