Hasselback potatoes

This is a Swedish classic, ‘invented’ in the 40s when there were plenty of potatoes but little of everything else.

Hasselback potatoes (Hasselbackspotatis)

White potatoes, as many as you need (2-3 per person)

olive oil


white pepper

Peel the potatoes, then cut in half lengthwise. On every potato, make cuts 2 mm apart, nearly all the way through. It is a bit fiddly and you need to be gentle on the knife, but it is all worth it. Pour some olive oil on a baking tray, place the potatoes on it, drizzle over a bit more olive oil, season with salt and white pepper. Bake in 175-200 centigrade over for about 45 minutes, until crisp and golden. Best served with meat. We had steak, bearnaise sauce and asparagus. Yum!

This entry was posted in Potatoes, Swedish food. Bookmark the permalink.

3 Responses to Hasselback potatoes

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