Hasselback Potatoes are baked roasted potatoes originally from Sweden. Cut for 3/4 lenghtwise in thin slices, they are slightly crispy on the outside and buttery tender on the inside. Seasoned with butter, garlic and rosemery, they are one of the best classic roasted potatoes, appetizer or side dish you could taste!You can also stuffed with cheese, ham, Parmesan, bread crumbs...give free rein to your creativity! Following my recip and thanks to the video tutorial, you can learn how to perfectly and easily cut them in few minutes.
Insert a wooden skewer lengthwise through the potato, near to the bottom. This will prevent from slicing through the potato all the way.
Lay the potato flat with the skewer at the bottom and make medium thin parallel cuts down to the skewer, about 3 mm – 0,1 inch apart. Remove the skewer and place the potato on a large bowl.
Repeat for every potato. Every potato will be cut in slices leaving unsliced 6mm - ¼ inch at the bottom.
In a small saucepan place butter, extra virgin olive oil, a clove of garlic, fresh rosemary, thyme sprig and two pinch of Salt.
Heat over low-medium heat and let simmer for about 4 minutes (don’t burn the garlic).
Pour the aromatic butter mix over the potatoes and evenly coat them.
Place them on baking tray lined with parchment paper. Set aside the aromatic butter leftover.
Season potatoes with salt and freshly ground balck pepper.
Bake in preheated oven at 200°C – 390°F for about 25 minutes, then brush them with the remaining aromatic butter mix and bake again until browned and crispy (about 15 minutes).
Sprinkle with freshly chopped parsley and serve immediately with Ranch Sauce (optional) or your favourite deep sauce.
Video
Notes
Serve immediately.You can store the leftovers in the fridge for 1 day and in freezer for up to 3 months.