Hasselback potatoes...

This simple recipe for baked potatoes is all over the Internet (especially on Pinterest). I finally had to try them. Just the other day we bought quite big rooster potatoes and I thought they'll be perfect for roasting. It turned out to be very easy (although a little bit tricky) to make hasselbacks and the taste is amazing. A cross between baked/roasted potatoes and French fries. Delicious!

While doing some research about this method of roasting/baking potatoes, I've learned that the recipe originates from Sweden (not USA where they're probably most famous) and that traditionally it also calls for breadcrumbs and cheese. My version was simpler (but I'll be definietly trying the original idea very soon!). They are amazing! My 3 year old Baby J loved eating them slice by slice and putting the whole piece into her little mouth saing, with her mouth full of course - "I love them!" Honestly, I can't give you a better recommendation than that :)

How to make them...
- medium size potatoes (enough for the amount of people you're just about to feed)
- olive oil
- salt and pepper
- fresh rosemary, chopped (if you like, or other herbs you might have at hand)

Preheat the oven to 200 C. Either peel the potatoes or leave the peel on and scrub them well. Make small slices almost all the way through each potato, almost all along it (if the potato is placed tightly between handles of two large wooden spoons, the edges of the spoon will prevent you from slicing down right through the potato). Place potatoes in a greased baking dish. Brush with the olive oil, season and sprinkle with herbs. Bake in the oven for 45 - 50 minutes or until potatoes are tender and crust is slightly browned (I brushed my potatoes with more olive oil few times during baking). Serve immediately.


You may also like:

     Sweet potato and peanut gratin     


  1. Replies
    1. Dziekuje! :) Super wygladaja i jeszcze lepiej smakuja! Od dzis nie pieke ziemniakow inaczej niz tak!
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.