These fanned Hasselback Potatoes are of Swedish origin. In appearance, it may seem as if they are time consuming to make, In reality, their preparation is probably shorter than that of mashed potatoes, and about equal in length of time for baking potatoes in the oven. The inside texture is still creamy like that of a regular baked potato, but the outside is crispy. In it’s entirety, the butter/olive oil coating is infused with a sea salt, pepper and rosemary flavor. These were amazing! If you are entertaining, these could be impressive. Or on a low key night, just make one or two using your toaster oven as I have done. Perfect! I could almost see myself grating some Gruyere or Parmigiano-Reggiano cheese on them before serving.
During my trial run with 2 smaller potatoes, I was so pleased with the result that I knew I would be putting them on my blog. Russet potatoes are generally used, but I also saw a version of this with some Yukon Golds. When purchasing them, try to choose potatoes that are uniform in size, for cooking purposes. First, wash and scrub potatoes. Let the dry off before proceeding.
You don’t want to cut all the way through, so a couple wooden spoons, or chop sticks, placed on each side should provide a stopping point for the knife. Try to make slices approximately 1/8″-1/4″ apart.
Next, I drizzled olive oil over each one and brushed it over all exposed surfaces. Bake at 425 degrees F for 30 minutes and remove from the oven. You can see in the second picture below how the layers are beginning to fan apart.
For the last step, brush the melted butter which has been mixed with sea salt, pepper and rosemary, over each potato, slightly opening each split to drizzle some in between. Continue to coat each potato until all of it is used. Do another brush over with the runoff in the pan.
After baking for another 30-40 minutes, you have this classy-style baked potato. If there are any remnants of oil/butter in the pan, brush over before serving.
I don’t know of the preferred eating method, but I chose to use my fork to devour one crispy, creamy layer of these Hasselback Potatoes at a time.
Hasselback Potatoes
Ingredients
- 4 Russet Potatoes, uniform in size, sliced at 1/8'1/4" intervals
- extra virgin olive oil
- 4 T butter, melted
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- 1/2 t dried rosemary or 1 1/2 t. fresh, chopped
Instructions
- Wash and scrub potatoes.
- Using wooden spoons, or chop sticks, placed on each side of the potato, slice at 1/8-1/4" intervals. Stop when knife reaches the spoons as you do don't want to slice all the way through.
- Place potatoes on a rimmed baking sheet lined with parchment paper and drizzle each with olive oil. Brush over all exposed surfaces.
- Bake for 30 minutes at 425 degrees and remove from the oven.
- Melt butter and whisk in salt, pepper and rosemary. Brush each potato, opening slits to allow some to fall in between sliced layers. Use any runoff to brush over the potatoes again. Bake for another 30-40 minutes.
- After removing from oven, brush each with any oil/butter in bottom of pan. If you like, grate some of your favorite cheese over the top. Enjoy!
