Hasselback potatoes are enjoyed on many restaurant menus, but few people know exactly where the name “Hasselback” came from or why these potatoes look the way they do. I believe that they got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken in Stockholm and these were first served in 1953.
Step-by-step: Hasselback potatoes
Preheat the oven tp 425°F / 220°C/ Gas Mark 6 Seasoning – In a small bowl, combine the butter, garlic, parsley, salt, and pepper – and set aside. Clean – Wash and scrub the potato skin under running water to ensure they are clean. Pat them dry so they are easier to handle. Accordion – Place each potato on a sturdy chopping board between two chopsticks or the handles of two wooden spoons. Then, holding the knife at 90%, slice the potato but not all the way. Stop when you reach the chopsticks or spoon handles. What you should get is a sliced potato with the bottom still intact. These will open like an accordion during baking.Pro tip – I like to start from one end towards the center, turn the potato, and slice again towards the center. This helps make even slices. Alternatively, you can use a Hasselback slicer to cut these potatoes. Pan – Place the potatoes cut side up in a skillet or baking dish. And, generously brush each potato with the garlic butter seasoning. Then, brush each potato with olive oil.. Bake – Transfer to the oven and bake for 30 minutes. Then, generously baste with the oil from the pan. Place it back in the oven and bake for another 30 minutes until you have beautiful Hasselback potatoes.
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