Hasselback Potatoes
In the 1700s, a Stockholm restaurant called Hasselbacken started serving roasted accordion-like potatoes and they became known as Hasselback potatoes. Potatoes are sliced without going all the way through, brushed with melted butter and baked. Hasselback potatoes are like baked potatoes inside. But outside, more like a cross between potato chips and French fries.
Ingredients
- 4 large roasting potatoes unpeeled
- salt
- pepper
- ¼ cup melted butter
- ¼ cup butter at room temperature
Instructions
- Preheat the oven to 425F (see notes at the end).
- Rinse and scrub the potatoes well. Pat dry with paper towels.
- Slice the potatoes without going all the way through — i.e., the slices should still be attached at the bottom so that each potato is still effectively still in one piece.
- Place the potatoes on a shallow baking pan. Brush some of the melted butter over them. Sprinkle with salt and pepper. Roast for 40 minutes.
- Take the potatoes out of the oven (they would have opened up at this point). Brush the softened butter between the slices then drizzle the remaining butter over them. Return to the oven and roast for another 10 minutes.
- Remove the potatoes from the baking pan with a spatula. Drizzle with more butter, if you like. Serve hot.
Notes
If your oven has top and bottom heat, turn them both on.
If you’re using a convection oven (fan-assisted, turbo broilers included), turn the bottom heat and fan on.
If you’re worried that the bottoms of the potatoes will stick to the baking pan, line the pan with non-stick paper before arranging the potatoes on it.
If you’re using a convection oven (fan-assisted, turbo broilers included), turn the bottom heat and fan on.
If you’re worried that the bottoms of the potatoes will stick to the baking pan, line the pan with non-stick paper before arranging the potatoes on it.
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