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Oven Baked Potatoes, Hasselback Style
Hasselback potatoes are a Swedish recipe where the potato is thinly sliced almost all the way through before roasting and topped with cheese and breadcrumbs.
Ingredients
Serves: 4
- 4 baking potatoes
- 2 tablespoons melted butter
- salt and pepper, to taste
- 2 tablespoons Pecorino Romano, grated
- 1 tablespoon breadcrumbs
Directions
Preparation:20min ›
Cook:55min ›
Ready in:1hour15min
- Preheat the oven to 220 degrees C.
- Peel the potatoes and put in a pan of cold water to prevent browning. Insert a wooden skewer lengthwise through the potato, near to the bottom. This will prevent you from slicing through the potato all the way. Lay the potato flat with the skewer at the bottom and make parallel cuts down to the skewer, about 4mm apart. All the slices should stay connected at the bottom of the potato. Remove the skewer, return the potato to the water, and repeat with the remaining potatoes.
- Place the sliced but whole potatoes, cut side up, in a baking dish or roasting tray. Drizzle with half of the butter and add salt and pepper to taste.
- Roast for 35-40 minutes, then drizzle with remaining butter, sprinkle with cheese and breadcrumbs and add a dash more salt and pepper.
- Roast for another 20 minutes or until golden brown and done.
Watch a video of it being made…
Oven Roasted Potatoes, Hasselback Style
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Reviews and Ratings
Global Ratings:
(537)
Reviews in English (368)
Bloody good, don't forget to add a bit of sour cream at the end though! - 14 Dec 2016
I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down. Much easier than using the bowl of a spoon. - 12 Mar 2009 (Review from Allrecipes USA and Canada)
These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped them again, added quite a bit of fresh bread crumbs which I had seasoned with garlic and onion powders, Italian seasonings, black pepper and lots of parm. Everyone loved these. Thanks! - 24 Jan 2005 (Review from Allrecipes USA and Canada)