Hasselback potatoes seemed to be in all the food magazines that I bought last Christmas, so thought I would give them a try.
After a bit of Google searching I discovered that this style of potatoes originated in Stockholm, Sweden in the 1700s in a restaurant called Hasselbacken. So, there you go!
They look like they’re going to be fiddly to make, but they were really easy, and make a normal roast potato look a little bit more fancy! They do take a while to prepare because you need to leave the cut potatoes to soak for an hour or so, so bear that in mind when cooking these for a dinner.
To serve 8 people you will need…
- 2.5kg medium potatoes (I used Maris Piper)
- 6tbsp olive oil
- ½tbsp salt (to soak the potatoes)
Half fill a large bowl with cold water and stir in 1/2tbsp salt.
Peel the potatoes. Rest on a board and make deep horizontal cuts 0.5cm apart across the potato. The cuts should go about two-thirds of the way down.
Place the prepared potatoes into the bowl of salted water and making sure that they are all covered, leave to soak for at least one hour.
Preheat your oven to 190C(170C fan/Gas 5). Put the oil into a large roasting tin and heat in the oven for ten minutes. Meanwhile, drain the potatoes and pat dry with kitchen paper. Carefully add the potatoes to the roasting tin and coat with oil. Arrange cut side up and season with salt and pepper.
Roast for 1 – 1¼ hours, basting occasionally until golden.