Hasselback Potatoes are not a type of potato, but a Swedish potato dish which got its name from the restaurant, Hasselbacken in Stockholm where they were first served in the 1940s. They are also known as Accordian Potato because of the way they are cut which resemble a fan or accordion with the bottom still attached when roasted. Once roasted, the potato crisp up on the outside but tender and creamy on the inside.
6 medium-sized Desiree potatoes (about 130g each), scrub and leave skin intact
30g butter, melted
2 tbsp olive oil
1 sprig rosemary
2 cloves garlic, halved
4 cloves garlic, sliced
1 tbsp melted butter
- Preheat oven to 220 deg C. Line a baking tray with foil.
- Cut a thin slice off one long side of each potato to give a flat surface so that potatoes will not move around.
- Place a potato, cut-side down, on the chopping board with two chopsticks on either side. Using a sharp knife, make thin, evenly-spaced cuts of about 5mm apart. Repeat with the rest of the potatoes.
- In a small saucepan, combine butter, olive oil and garlic halves. Cook under low heat for about 2 minutes. Remove the garlic oil/butter mixture from heat.
- Rub garlic oil over potatoes to coat evenly. Insert sage and garlic alternately into the cuts. Arrange potatoes on the prepared tray and place into the preheated oven. Bake for 15 minutes.
- Bake for about 1 hour (or until potatoes are soft), basting every 20 minutes with the oil/butter mixture.
- When the potatoes are almost done, brush melted butter all over the potatoes. Sprinkle sea salt, pepper and breadcrumbs over the potatoes.
- Bake for another 15 - 20 minutes until golden brown and crisp.
- Serve immediately.
Note: Choose potatoes with firm flesh that holds its shape well and choose those with oblong shape.