Nothing better than a simple little recipe to start the week off right. It is on the side of Sweden that I take you to discover Hasselback potatoes (hasselbackspotatis). All the originality of its potatoes comes from their cooking but especially from their very particular cutting. They take their name from the Stockholm restaurant that popularized them. They later conquered all of Sweden, then the whole world.
The good thing about potatoes is that you never get bored. There are so many ways to prepare them.
The recipe for these Hasselback potatoes is very simple. You will have to choose new potatoes, because you will keep the skin. It’s ideal when, like me, you don’t like to spend time peeling.
Cutting is very easy. Just take the precaution of placing chopsticks on each side of the potato to keep the base intact. They are then put in the hot oven for a first cooking. They will perfume themselves quietly with the herbs. For the second stage of cooking, they are covered with breadcrumbs and parmesan. They are ready when they are golden brown and crispy on the outside and soft on the inside. A simple delight.
8 medium potatoes
2 tbsp finely chopped fresh herbs (oregano, savory, sage, rosemary, etc.)
40g soft butter
2 tbsp breadcrumbs
2 tbsp grated parmesan
Preheat the oven to 220°C.
Wash the potatoes. Do not peel them.
Cut them thinly without going all the way. For more ease place chopsticks on each side.
Arrange them in a dish.
Cover them with soft butter then with the herbs. Season.
Bake for about 25 to 30 minutes.
Combine breadcrumbs and Parmesan.
Turn the potatoes over in the butter to coat them well, then sprinkle the breadcrumbs and parmesan over them.
Continue cooking for about 20 minutes.
Serve with a cream cheese and herb sauce.
To finish: Do not hesitate to make this recipe with small potatoes. It’s even prettier! They can even be served as an appetizer.
In the absence of new potatoes, you can also peel classic potatoes.
Next time, I will tell you how to make these potatoes a complete and absolutely delicious dish…