I tested out Hasselback potatoes this afternoon, it’s a winner.
The name, it sounds so random but apparently it originated from the Hasselbacken hotel and restaurant in Stockholm. It’s been around some time, but seems to be making a come back.
There’s plenty of recipes out there for these special little spuds, but I’ve had plenty of people asking for a recipe on it so I’ve provided one below.
Prep Time 15min, Cook Time 45min – Some quick math and we come up with 1hr total time.
- As many potatoes as you’d like – i used russets, any potato works.
- 1 Head of garlic
- Fresh thyme
- Olive Oil
- 1 Red onion
- Salt & Pepper
- Sharp knife
- Two wooden/plastic spoons
- Cast iron skillet – i’m partial to my lodge cast irons, they’re inexpensive and are the workhorse of my kitchen
Preheat oven to 425 f. Wash the spuds and begin slicing into about 1/8th inch strips, not to cut all the way through. I found that if you use two wooden spoons on either side of the potato as you’re cutting, it provides a way to stop you from cutting all the way through.
Once you have all the potatoes cut, peel the red onion and slice it into wedges. Take whole head of garlic and cut the top off so the cloves are exposed. Place potatoes, garlic, and red onion in cast iron skillet or similar dish for roasting. Add sprigs of fresh thyme, brush potatoes liberally with olive oil, season everything with salt and pepper.
Place into preheated oven. After about 30 minutes, baste again with more olive oil. Once potatoes have fanned out nicely (about 45 minutes in total) They’re ready. Finish with a final brushing of olive oil, fresh cracked pepper, and more salt. Serve as a side, or as we did a main dish. Don’t forget to pluck those delicious little garlic cloves and smother those on the potatoes as well (you won’t regret it).
Let me know if you guys have tried the recipe, if you’ve had success, or if it was a complete failure.