Potato in any form is always a favorite and baked potato can tempt you anytime. Hasselback potato can serve as a whole meal whether be for breakfast or dinner. Russet potato is ideal although it can be baked with other varieties too.
Hasselback Potato or Potato à la Hasselbacken (Swedish: Hasselbackspotatis) are a type of baked potato (Swedish), where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes. It was created in 1953 by Leif Elisson from Värmland, which was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm [Wikipedia].
- Russet potatoes 2 or medium-sized potato 4
- Unsalted butter (melted) 2 tbsp (optional and I preferred to use only oil)
- Olive oil 2 tbsp
- Sea salt 1 tsp
- Freshly ground black pepper ½ tsp or to taste
- Chilli flajes 1 tsp
- Fresh herbs or dried herbs 2 tsp
- Shredded cheddar cheese and Parmesan cheese 1 tbsp each
- Sour cream 2 tbsp (optional)
- Chopped chives 2 tsp
- Preheat the oven to 220ºC/200ºC (400 or 420ºF).
- Use a sharp knife to cut slits into the baking potatoes. These should be about 1/8 to ¼”apart, stopping about ¼ inch from the bottom apart and go about two-thirds of the way through the potato. To ensure that the slits do not go all the way through (otherwise the potato will fall apart) place the potato between two ladles or chopsticks as shown while slicing
- Take the oil and half the butter in a bowl and add the pepper, chili flakes, chives, and salt. Mix to give a smooth suspension
- Brush the bottom of a baking tray with the melted butter or oil and transfer the potatoes to the tray. Dribble the potatoes with the spiced oil and place the tray into the oven and cook for 1 hour (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they placed in. When basting, the ends may get quite crispy. To stop this, after 40 minutes wrap the ends carefully in a small square of aluminium foil.
- After 40 minutes baking drizzle the potatoes with the remaining butter. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. Sprinkle the cheese and some breadcrumbs and bake for another 5 minutes.
- Check with a knife or fork to make sure they are soft in the center.
- Remove from oven and serve with cream.
- To prevent browning of potatoes keep them in a bowl of water till all potatoes are ready.
- It is fine to bake the potatoes in the skin but if they are too thick it will be a good idea to peel the potatoes.
- Often slices of cheese or butter are placed between the slits in the potatoes to get droolicious bake