In the 1700s, a Stockholm restaurant called Hasselbacken started serving roasted accordion-like potatoes and they became known as Hasselback potatoes. I’ve never associated potatoes with flowers but, after my introduction to Hasselback potatoes… well, who would have thought that potatoes can fan out in bloom-like fashion?
But what’s the texture like? Inside, it’s just like baked potatoes. But outside, especially on top, it’s more like a cross between potato chips and French fries.
No, there are no special gadgets to make Hasselback potatoes. You only need a knife and an oven.
- 4 large roasting potatoes, unpeeled
1/4 c. of melted butter
1/4 c. of butter at room temperature
- Preheat the oven to 425F (see notes at the end).
Wash and scrub the potatoes. Pat dry with paper towels.
Slice the potatoes without going all the way through — i.e., the slices should still be attached at the bottom so that each potato is still effectively in one piece.
Place the potatoes on a shallow baking pan. Brush some of the melted butter over them. Sprinkle with salt and pepper. Roast for 40 minutes.
Take the potatoes out of the oven (they would have opened up at this point). Brush the softened butter between the slices then drizzle the remaining butter over them. Return to the oven and roast for another 10 minutes.
Remove the potatoes from the baking pan with a spatula. Drizzle with more butter, if you like. Serve hot.
If your oven has top and bottom heat, turn them both on.
If you’re using a convection oven (fan-assisted, turbo broilers included), turn the bottom heat and fan on.
If you’re worried that the bottoms of the potatoes will stick to the baking pan, line the pan with non-stick paper before arranging the potatoes on it.
Cooking time (duration): about an hour
Number of servings (yield): 4