Hasselbackspotatis — a dish better known in the United States as Hasselback potatoes — combines the best parts of a baked potato with the crunchy goodness of potato wedges.
That stunning combination is possible because each potato is partially-sliced, and when roasted, the slices fan out like an accordion. That means the outside part gets wonderfully crisp, while the inside of the slices stay tender and moist. The dish also looks pretty impressive, despite being so simple to make!
So what’s with the name “Hasselbackspotatis” that sounds like something that happened to the back of a hippopotamus? It’s all because the dish was first created at the Hasselbacken Restaurant, in Stockholm, Sweden.
12 medium (about 3-inches in length) Yukon Gold potatoes
2 tablespoons canola oil or olive oil
Kosher salt and freshly ground pepper, to taste
4 to 6 tablespoons unsalted butter, melted
Fresh chopped rosemary, thyme or chives
Preheat the oven to 400 degrees. Line a sided baking sheet with parchment paper.
Cut each potato crosswise into 1/8-inch slices, cutting only three-fourths of the way through the potatoes so they stay intact. It helps if you set the potato between two thick wooden skewers about 3 inches apart and parallel to each other. The skewers stop your knife from slicing all the way through.
Place the potatoes, sliced side up, on the prepared baking sheet and fan the slices slightly so they are not completely touching. Drizzle with the oil and season generously with salt and pepper.
Transfer to the oven and roast. Meanwhile, mix together the melted butter with herbs of choice. After potatoes roast 15 minutes, baste with the melted butter. Continue roasting and basting occasionally with the melted butter, until the potatoes are browned on the outside and tender in the center, about 1-1/4 hours, depending on the size of the potatoes.
Garnish the potatoes with additional herbs, if desired, before serving.
From and tested by Susan Selasky for the Free Press Test Kitchen
Pictured: A roasted potato side side dish with chives and rosemary is prepared for Thanksgiving Day dinner in the Detroit Free Press test kitchen. Photo by Regina H. Boone/Detroit Free Press