Hasselback potatoes were originally served in the Hasselbacken restaurant in Stockholm. The recipe was created by Leif Elisson in 1953 and it became a popular side dish. It’s a very simple recipe and it makes a nice twist to the ordinary baked potatoes. In Skansen, I bought a smart tool especially made to prepare the Hasselback potatoes and I wanted to give it a try.
Potatoes of similar size
Salt and pepper
Finely grated cheese
1. Preheat the oven to 200°C.
2. Wash and dry the potatoes. Alternatively, you can peel them.
3. Cut the potatoes into thin slice. I bought a special tool to hold the potato and prevent from cutting all the way through in Stockholm’s Skansen. Alternatively, you can also use a large spoon.
4. Mix the melted butter with olive oil and pour over the potatoes.
5. Sprinkle with salt and pepper. (I’ve also added breadcrumbs and cheese at this point, but next time I would do it in a later phase of baking.)
6. Put into the oven and bake for about 40 minutes.
7. When the potatoes start to brown, sprinkle the potatoes with breadcrumbs and grated cheese.