Hasselback Potatoes – a Swedish snack

It’s not the first time I made this gorgeous snack of potatoes, but it’s really the first time I am writing a blog for this. We often take things for granted and potatoes is one of those humble things. Me and Abhisek often end up saying, potatoes can never fail you, while we enjoy one of the potato dishes.

Hasselback Potatoes or Hasselback Potatis, as they say in Swedish, was created in 1953 by Leif Elisson from Varmland, who was chef student at Restaurant Hasselbacken on Djurgården in Stockholm. I have seen versions of this snack and I am writing down my version of it. I can’t beat the original creator, but I can atleast make an effort to create something similar.

Hasselback Potatoes
Hasselback Potatoes (Photo Credit: Richa Mittal)

I recently made this for a friend’s baby shower and everyone really liked it. So, this blog is for all those friends. Thanks to them for the little push they gave me. Here we go!

Ingredients for Hasselback Potatoes

  • Potatoes – 10 (pick equal sized and preferable flat ones)
  • Butter (melted) or olive oil – 3 tbsp
  • Dried Herb mix – 1.5 tbsp
  • Salt – to taste
  • Fresh Dill – for garnish

Method for Hasselback Potatoes

  1. Preheat oven to 225 C.
  2. Peel the potato. Slice them into 3-4 mm thick slices, but do not let the knife cut completely through. We need to slice in a way that the potatoes hold together at the bottom. I generally put the potatoes in between 2 spoons and slice until the knife reaches the spoon.
  3. Next, pour the melted butter or olive oil in a bowl, and add the dried herb mix and salt.
  4. Brush this mixture generously on the scored potatoes; brush some inside the flaps too.
  5. Place the potatoes (scored side up) in an oven proof dish or a tray lined with baking sheet or aluminium foild.
  6. Bake for 30 minutes.
  7. Brush with the remaining oil mixture and bake again for 20 minutes. I prefer to put the oven on grill mode for the last ten minutes. This makes the top of the potato fan a little more crispy.
  8. Garnish with fresh dill and serve with any dip. I served it with a yogurt and dill dip.

Note: You can also sprinkle some grated Parmesan cheese on top before serving.



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