Hasselback Potatoes
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
4 servings Created in the 1940s at Stockholm’s Restaurant Hasselbacken, these potatoes are as adorable on the plate as they are satisfying.
Ingredients
- 4 medium gold potatoes or small russet potatoes (about 2 pounds)
- (4 garlic cloves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 sprigs thyme, 8 sage leaves, or 1 tablespoon minced rosemary
- 3 tablespoons butter, cut into small pieces
- 3 tablespoons olive oil
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 medium gold potatoes or small russet potatoes (about 2 pounds)
- (4 garlic cloves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 sprigs thyme, 8 sage leaves, or 1 tablespoon minced rosemary
- 3 tablespoons butter, cut into small pieces
- 3 tablespoons olive oil
Let's Cook
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Step 1.
Preheat the oven to 400°F. Have ready: 4 medium gold potatoes or small russet potatoes (about 2 pounds)
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Step 2.
Cut a thin slice lengthwise from one of the flatter sides of each potato to allow it to sit flat on a work surface. Working with one potato at a time, place a wooden skewer or flat wooden chopstick on either side of the long edges of the potato. Slice the potato very thinly crosswise, but not all the way through (the skewers will prevent the knife from cutting all the way through). Repeat with all the potatoes and place them in a baking dish.
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Step 3.
If desired, slice as thinly as possible: (4 garlic cloves)
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Step 4.
Using 1 clove per potato, tuck the slices between the leaves of the potatoes. Sprinkle the potatoes with: ½ teaspoon salt; ¼ teaspoon black pepper
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Step 5.
Place on top of the potatoes: 4 sprigs thyme, 8 sage leaves, or 1 tablespoon minced rosemary; 3 tablespoons butter, cut into small pieces
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Step 6.
Alternatively, drizzle the potatoes with: 3 tablespoons olive oil
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Step 7.
Roast until browned and tender, 50 to 60 minutes. To test for tenderness, stick a skewer through the potatoes.