I discovered Hasselback Potatoes, a beautiful potato dish, by accident. Last year while I was organizing our photo albums, I spotted this extraordinary dish from one of Alvin’s photos during his conference trip to Stockholm in 2002. Soon after I was done with my task, I searched about hasselback potatoes over the Internet, curious to find out more about this recipe. According to several sources, Hasselback Potatoes originated from Sweden. Its name is derived from the restaurant Hasselbacken in Stockholm which introduced the Hasselbackspotatis. And from the loads of pictures that I found, the dish looks very tempting and delicious.
Albert and I are crazy about potatoes. When he saw the pictures of Hasselback Potatoes, he quickly asked me when I would be able to cook them. Since then, he’d been requesting for it so I finally decided to grant his wish today, and it came served with barbeque chicken wings.
Hasselback Potatoes is like wonderful dream come true for us because it’s French fries and mashed potatoes rolled into one. Its edges are crispy like a French fries and its middle is creamy like mashed potatoes. I tried a few recipes from nigella.com, thekitchn.com and foodnetwork.com before I settled for the perfect recipe for my family.
- 3 russet potatoes, equal-sized potatoes
- 1 1/2 tablespoon unsalted butter or margarine, room temperature
- Sea salt and freshly ground pepper
- 1 green onions, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoon parmesan, shredded
- Preheat the oven to 200C/400F.
- Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
- Using a sharp knife, slice straight down into the potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. (You can rest the potato on a large serving spoon and when your knife hits the edge of the spoon, stop slicing.)
- Put the potatoes in a baking dish. Brush generously with butter all over the potatoes (including the bottoms) and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
- Sprinkle with salt and pepper.
- Bake the potatoes for 30 minutes. Remove the pan from the oven and brush the potatoes again with butter. Make sure some of the butter drips down into the space between the slices.
- Bake for another 15 to 25 minutes, bake until the outsides are browned and crisp.
- Sprinkle the potatoes with parmesan cheese, green onions and garlic. Transfer to a platter and season with salt and pepper.
- Serve immediately.