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Hasselback potatoes are an elegant Swedish potato dish that transforms ordinary spuds into something extraordinary. With their crispy exterior and tender interior, these accordion-style potatoes make a stunning side dish for any meal.
A Simple Yet Sophisticated Potato Dish
This creative preparation method elevates the humble potato into an impressive dish. The thin slices create an eye-catching presentation, while the combination of melted butter, fresh herbs and spices ensures each bite is packed with flavor.
Essential Ingredients
- 8 medium potatoes: Choose firm potatoes with smooth skins
- 50g butter: Preferably salted butter
- 2 tablespoons thyme: Fresh thyme recommended
- Sea salt: Coarse salt works best
- Espelette pepper: Add to taste
- Olive oil: Use good quality extra virgin
Step-by-Step Instructions
- Preparing the Potatoes
- Thoroughly wash the potatoes, leaving skins on. Place a chopstick on each side of the potato as a guide to prevent cutting all the way through when making thin slices.
- Seasoning
- Arrange potatoes in an oven-safe dish. Top each with a pat of butter, sprinkle with salt, fresh thyme, and Espelette pepper. Finish with a drizzle of olive oil.
- Baking
- Bake in a preheated 180°C oven for one hour. Baste periodically with melted butter for even browning and crispiness.
- Serving
- Serve hot as a side dish for meat or fish, or as a vegetarian main course.
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Chef's Tips
For extra richness, add grated cheese between the slices during the final minutes of baking or garnish with freshly chopped parsley. Crushed garlic cloves in the baking dish add wonderful aroma. New potatoes work especially well in this recipe, becoming exceptionally tender when cooked.
Frequently Asked Questions
- → Why use chopsticks for cutting?
- Chopsticks act as a simple guide, stopping your knife from cutting all the way through. This creates the signature accordion pattern.
- → Can I prep this dish ahead of time?
- You can cut the potatoes in advance, but it’s best to bake them right before serving. They’re tastiest straight out of the oven.
- → What kind of potatoes work best?
- Go for firm potatoes like baby or new potatoes since they hold their shape well when cooked.
- → Can I switch up the herbs?
- Sure! Replace thyme with rosemary or oregano. You can also add minced garlic for extra flavor.
- → How do I know when they’re done?
- Slide a knife into the potato—it should go in easily. The outside should be golden and crisp, and the inside soft.