Who invented hasselback potatoes?
The hasselback potato originated in a tavern in Sweden called Hasselbacken, and seems to have crept its’ way into every corner of social media, and every foodie’s kitchen. They are easy to make, have a beautiful presentation, and the best part is the crispy texture of each sliced wafer. The outside has the crunch of a thick chip, while the interior remains creamy.
Variations of hasselback potatoes
While the variations are endless, the basic preparation is always the same. The potatoes are cut crosswise into thin slits almost to the bottom. I like to put spatulas on either side of the potato to avoid cutting all the way through (see photo below for cutting technique.) You can use any variation that you might use on potato skins like cheese, bacon, sour cream, or chives, but I like a simpler, less adulterated version that really lets the textures of the potato come through. You can use any variety of potato. Yukon Gold will yield a buttery appearance, and a creamier texture, while Russet potatoes (used in the recipe below and in the pictures) will yield a crispier texture on the outside, and a starchier texture on the inside.
Are potatoes a bad food?
Potatoes have been vilified with the popularity of low carb, Ketogenic, and Paleo diets, as well as people jumping on the nightshade bandwagon. I’m glad they are getting the spotlight here. Did you know that potatoes have been eaten for over 10,000 years? They are the primary dietary staple in the Island of Ikaria Greece, which is a Blue Zone, one of the hot spots on the globe where people have less chronic disease, and we have the most Centenarians than anywhere on the planet.
Potatoes are economical, low in calories, and high in B vitamins, fiber, and minerals.
When we are short on time, I will roast a bag of potatoes directly on the oven rack, and then use them in a main dish during the week in frittatas and baked potato bar with vegan black bean chili, and cut to twice baked steak fries for a midweek side.
Hasselback Potato Recipe
The recipe below has 5 ingredients, takes minutes to put together, then bakes in the oven with little maintenance. I like to bake in a cast iron skillet for crispy skin all the way around, but will also use a sheet pan with parchment paper for easier clean up.
Crispy Roasted Hasselback Potatoes
Ingredients
- 4 medium Russet potatoes scrubbed
- 4 tbsp extra virgin olive oil
- 2 tbsp chopped fresh rosemary
- Salt and pepper to taste
- Two cloves of minced fresh garlic optional
Instructions
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Preheat oven to 350 degrees, using convection roast setting if you have it
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Using a sharp knife, make thin crosswise slices, about 1/8” thick, to each potato without cutting all the way through
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Use kitchen utensils on either side of the long side of the potato as a guide to prevent cutting through
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Place potatoes in an oven proof skillet, or on a parchment lined baking sheet
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Slightly fan (pull apart) the potato slices, taking care not to break through the bottom
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Drizzle olive oil on top, trying to get some between the potato slices
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Top with rosemary and generous pinches of salt and pepper
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Roast in the oven until outside is crispy, and inside of potato is soft
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Remove once from oven about 30 minutes through to baste potatoes with oil
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If you are opting for garlic, top potatoes with garlic at this halfway point
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Then, using a spoon, baste potatoes with oil from bottom of baking vessel, and return to oven for about 30 minutes, or until desired doneness
Recipe Notes
This recipe uses olive oil, but you can use bacon fat if you have it for more flavor, and a crispier skin
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