The Hasselback potatoes are a typical dish of Swedish culinary tradition and owe their name to the restaurant that first invented and made them, that is the Hasselbacken restaurant in Stockholm.
It is a very particular side dih for its appearance but very simple to prepare since it does not need many steps.
The result is a simple but really beautiful side dish to serve to the guests, even on more special and elegant occasions. So let’s see together how to prepare some excellent Hasselback potatoes.
- 6 potatoes
- 1 cup Parmesan cheese
- 1/4 cup butter
- 2 cloves of garlic
- 1/3 cup extra virgin olive oil
- rosemary, to taste
- salt, taste
- pepper, to taste
Start right from the potatoes. The classic preparation of this dish requires that the potatoes keep their outer skin so it is important that the potatoes are washed very carefully. If you prefer it, however, you can also remove the peel.
When the potatoes are perfectly clean, dry them and proceed to make the slices. To hold the base together and prevent your potato from opening but also to avoid making mistakes and slicing the potato to the bottom, ruining the final effect, insert a spit about 1 cm from the base. In this way the knife will need to stop and you will not take risks.
Now with a sharp knife make the slices, the most delicate operation of all the preparation. The slices must be very thin and regular to have a final effect that is impeccable. When you have made all the slices, with a sheet of absorbent paper remove the excess starch and leave aside.
On a chopping board, chop garlic, rosemary and add in a small bowl to the oregano, salt and pepper. Add the Parmesan and mix it all together. At this point, insert the freshly prepared seasoning inside the various slices made before in your potatoes. Sprinkle everything with plenty of extra virgin olive oil and put the Hasselback potatoes in the oven at 350°F for about 80 minutes.
Once well browned on the surface, serve hot.
Store the Hasselback potatoes for one day; heat them in a traditional oven for about ten minutes before serving them again.