Hasselback potatoes

all details

I'm not sure of this dish's origin. Some say it comes from Sweden. What I do know is they're very good.

Hasselback potatoes
Photo: Natalie Boog

Ingredients

  • 16 medium desiree potatoes, peeled
  • Sea salt
  • Freshly ground white pepper
  • 1 litre chicken stock (or vegetable stock for vegetarians)
  • 120g butter, melted
  • 1 tbsp fresh thyme leaves
  • 1 cup breadcrumbs

Method

Preheat oven to 180C. Cut each potato into 1/4cm slices, but do not cut all the way through. Stop about 1cm from the base, so the potato remains together. Place in a baking dish, sliced side upward. Season.

Bring chicken stock to boil and pour over. Brush tops of potatoes with butter, bake 30 minutes.

Remove from oven, brush with butter, sprinkle over thyme and breadcrumbs and bake 20 minutes or until golden brown and cooked through.

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  • Course - Side Dish

8 reviews so far

  • Rating: 4.5 out of 5 stars

    A little tip. I found halving the potato works well, then when slicing place the flat side between 2 chopsticks to prevent going all the way through.

    Commenter
    hbg
    Location
    Date and time
    August 26, 2013, 12:48PM
  • Rating: 0.5 out of 5 stars

    This recipe does not work. I am very accomplished in the kitchen and have 2 best selling recipe books on Amazon. The times are wrong. The temperature is wrong. The potatoes were hard. They were not tasty. We ended up cutting them up and frying them. I will stick with my trusted recipes of French potatoes, or fondant potatoes (and other variations).

    Commenter
    Wrong. This recipe is rubbish.
    Location
    Buderim
    Date and time
    August 26, 2013, 7:48PM
    • Rating: 4 out of 5 stars

      Your potatoes were hard you say! Instructions say "or until golden brown and cooked through" For someone who writes recipes this bit shouldn't be a new concept?

      Commenter
      miksar
      Location
      Date and time
      August 31, 2013, 3:06PM
  • Rating: 2 out of 5 stars

    If the directions provided are followed to-the-letter, you sure don't get the crispy golden potatoes pictured...

    All the liquid means that the potatoes steam rather than roast, and 180 degrees for a total of 50 min just is just not sufficient to achieve a crispy surface.

    I will try again with a hotter temp and less stock, maybe fan-forced on one of the higher oven shelves...

    Commenter
    djm
    Location
    Sydney
    Date and time
    August 27, 2013, 11:22AM
  • Rating: 0.5 out of 5 stars

    I made these tonight. Was this a joke posting? Possibly the worst thing I have ever made. It pretty much just makes boiled potatoes. Terrible.

    Commenter
    Richojolength
    Location
    Date and time
    August 27, 2013, 7:59PM
  • Rating: 0.5 out of 5 stars

    Have not tried this recipe but, put your peeled potato onto a dessertspoon as you make the cuts, all the cuts will then be even. Perhaps parboiling the potato in chicken stock, then roasting in duck fat will give the crisp, golden appearance??

    Commenter
    Ted Bear
    Location
    Melbourne
    Date and time
    August 30, 2013, 11:39AM
  • Rating: 1.5 out of 5 stars

    Totally agree re above comments- unless the Strodes used a different kind of- or high end commercial oven and a massive oven tray, different potatoes- this recipe does not work. I was already dubious re. amount of fluid required when I read the recipe but nevertheless followed it to the letter. The potatoes turned out hard- and after I increased the time, only turned out steamed and the breadcrumbs mushy. I had a quick look online for othe Hasselback potatoes recipes- not a single one listed stock as an ingredient!!!!

    Commenter
    Spud queen
    Location
    Date and time
    September 02, 2013, 12:44PM
  • Rating: 0.5 out of 5 stars

    This is a very traditional Swedish recipe and growning up there I never came across anyone using stock. I also just checked recipes on Swedish sites and they all recommend temperatures around 200-220. Although not traditional, some sprinkle a small amount of parmesan on top for extra flavour. Done well, hasselback potatoes are great, especially with a nice steak.

    Commenter
    HB
    Location
    Date and time
    September 13, 2013, 1:40PM

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