Super crispy Hasselback potatoes
Hasselback potatoes or in Swedish Hasselbackspotatis are a type of baked potato that is cut about halfway through into thin slices and baked until golden brown. They were said to be created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm
There are lots of ways to serve these and you can be creative with toppings and flavours to suit what you love.
I always love dressing them with crispy breadcrumbs in the last 30mins of baking which adds another texture and crunch to these yummy potatoes.
For this recipe, I am honouring the heritage of the recipe and sticking with Scandinavian flavours of rye bread, lemon and dill. You can add cheese, different types of nuts and herbs to create all sorts of flavour combinations.
These potatoes take a bit of time, carefully slicing the potatoes, lovingly buttering them up and then basting constantly until they are crispy and delicious – but the reward is worth it!!
- 8 roasting potatoes
- 2 slices rye sourdough
- 50 g pecan nuts
- 1 clove garlic
- 1 tsp smoked paprika
- 1/2 lemon zest
- 1 bunch lemon thyme
- 1 bunch dill
- Cracked pepper
- 100 ml olive oil
- 1 bunch flat-leaf parsley
- 1 bunch dill
- 1/2 lemon zest
- Preheat oven to 180 degrees Celcius
- Tear up the rye bread and bake in the oven for 10 minutes to dry out. Allow to cool, then add to a blender with the pecan nuts and blend to a coarse crumb. Remove from blender and set aside.
- For the potatoes, you can either peel them, or keep the skin on, I like keeping the skin on. To allow the potatoes to sit flat and fan out evenly when they cook, take a small slice off the base when they are lying flat.
- Then sitting the potato on the flat part, place 2 wooden chopsticks on either side of the potato (this stops you cutting all the way through). Slice the potato at about 2-3mm intervals (l like them really thin).
- Between each slice, place a small dollop of butter and a crack of salt and pepper. This can be a bit time consuming, but it is totally worth it! It keeps the slices separated and makes sure they crisp up.
- Place the potatoes in a heavy-based baking dish or pan and bake for 30mins in a pre-heated oven.
- While the potatoes are baking, prepare your spice mix. In a mortar and pestle pound together the spices then add the olive oil and mix everything together well.
- Once the potatoes have been baking for 30 minutes remove them from the oven, drizzle them in the spice mix and return to the oven for another 30 minutes basting every 10 minutes.
- To finish the potatoes off, remove the potatoes and baste one last time then sprinkle with the rye and pecan crumb mixture. Return to the oven for another 30mins or until the crumble is browned and crunchy.
- To serve, sprinkle over some flat-leaf parsley, fresh lemon zest and dill.
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Disclaimer - Nutritional information is provided as a guide only
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