Herby Hasselback Potatoes

Hasselback Potatoes 20

The Swedish equivalent to the roast potato, these beauties have the added bonus of being the best parts of all the potato worlds. As easy to cook as a baked potato, with crispy, crunchy edges like the outside of a roastie and have sumptuously soft, buttery insides. Also, need I mention, they look impressive. These herby hasselback potatoes are the perfect go to side dish for a dinner party, minimal effort for maximum reward. I love them. Here I have chosen to cook them with a few herbs to accompany a roast dinner but these potatoes are calling out for any additions you like; cheese, bacon, garlic and parmesan, Mexican spices, breadcrumbs – however you fancy eating them.

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To Serve 4 You’ll Need:

1kg Charlotte Potatoes / 4 large potatoes of your choice.
4 tbsp goose fat (or oil of your choice)
Maldon salt
Freshly ground black pepper
Rosemary (2 sprigs cut into pieces)
Bay Leaves (1-2 per potato should do)

To Make Herby Hasselback Potatoes:

Preheat your oven to 180C/360F.

Wash and dry the potatoes. If you want to peel the skins off, you can..but they taste better on. And most of the goodness of the potato is in the skin.

Next, you need to cut slits into the potatoes – Grab a wooden spoon (or large serving spoon) and rest your potato on it, using the spoon as a guide as to how far down the potato to cut. Once your knife reaches the sides of the spoon then you know you’re as deep as you want to slice. You want to stop when you’re about 3/4 of the way through so that the slices stay connected to the bottom of the potato. Continue slicing down every 1/2 cm or so until the whole potato is done, then move on to the next one and repeat.

Place the potatoes into a baking dish and pour over your choice of oil. Season well with salt and pepper.

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Put the baking dish in the oven for 30 minutes. At the end of this time, remove from the oven. The layers will have started to fan out (as in the image above). Get a spoon and use it to pour any oil at the bottom of the dish back over the potatoes and then slide the bay leaves and pieces of rosemary between some of the layers.

Put back in the oven again and bake for another 30 minutes, until the potatoes are crispy on the outside. If you have chosen to add any extras such as cheese and bacon, then 10 minutes before the end of cooking is the time to sprinkle these on top.

When finished cooking, take out the oven and serve immediately.

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I hope you enjoy these as much as I do!


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