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Hasselback Potatoes

by . Featured in NIGELLA SUMMER
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Introduction

I think of these Swedish roast potatoes as being rather like sauteed potatoes on the stem: each one is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached.

Traditionally, maincrop potatoes are used, but I love these made with new potatoes, too; in which case, Charlotte or Ratte, which are waxy-fleshed and taperingly oval in shape, are best. If you're using maincrop potatoes, avoid those huge floury monsters; moderately proportioned Cara potatoes, or similar, would be just fine for the job. If you want to peel the potatoes, do, but I find it isn't necessary. And if I buy those shiny, pebbly supermarket ones, I don't even scrub them.

I think of these Swedish roast potatoes as being rather like sauteed potatoes on the stem: each one is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached.

Traditionally, maincrop potatoes are used, but I love these made with new potatoes, too; in which case, Charlotte or Ratte, which are waxy-fleshed and taperingly oval in shape, are best. If you're using maincrop potatoes, avoid those huge floury monsters; moderately proportioned Cara potatoes, or similar, would be just fine for the job. If you want to peel the potatoes, do, but I find it isn't necessary. And if I buy those shiny, pebbly supermarket ones, I don't even scrub them.

Hasselback Potatoes
Photo by Petrina Tinslay

Ingredients

Serves: 6

Metric Cups
  • 18 medium potatoes (oval shaped) or 36 new potatoes
  • 45 grams butter
  • 5 tablespoons olive oil
  • maldon salt
  • 18 medium potatoes (oval shaped) or 36 new potatoes
  • 3 tablespoons butter
  • 5 tablespoons olive oil
  • sea salt flakes

Method

  1. If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
  2. When you've cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
  3. Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
  4. Transfer to a warmed plate, and serve.
  1. If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
  2. When you've cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
  3. Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
  4. Transfer to a warmed plate, and serve.

Tell us what you think

What 11 Others have said

  • Marvellous recipe. Easy peasy, and impressive.

    Posted by doctorwatsonuk on 25th October 2015
  • Simple, and really tasty. And look good as well!

    Posted by doctorwatsonuk on 18th October 2015
  • Hi all, I put my potatoes between 2 chop sticks and cut down to them. Works very well.

    Posted by feon on 14th March 2014
  • Fist serious dish cooked in new oven. Truely delicious, will surely make again.

    Posted by houtvlot on 2nd March 2014
  • I made these for my daughter's (French) in-laws in the summer and they loved them. They now make them at home but are known in their house as "Jess's mother's potatoes" - "patates de la maman de Jess". Nice to impress the French for a change.

    Posted by TheoSimons on 28th December 2013
  • I make this in the summertime with small potatoes with scrubbed skins left on. I'm not sure whether it's better to hear my guests exclaim at how cute they are, or to plunge straight into the crunchy-soft-inside goodies.

    Posted by Montymiff on 30th December 2013
  • I cook these a couple of times a year and I always finish them (final maybe 5 minutes in oven) with a sprinkle of breadcrumbs & parmesan, really gives a new dimension.

    Posted by 1885 on 19th December 2013
  • I did these guys with Charlotte potatoes and they are amazing.....

    Posted by gustah10 on 7th October 2013
  • Thank you Nigella. I made and served this recipe at dinner tonight. I can never get excited about potatoes, and in fact only really suffer them for the benefit of others. The taste is simply delicious and they look stunning on the table. 10/10.

    Posted by ItsLikeThis on 28th March 2012
  • I would love to do something like this with sweet potatoes (yams) for Thanksgiving dinner and drizzle them with brown sugar and cinnamon. Any one have any thoughts about this idea?

    Posted by Chrysla on 18th October 2011
  • Even in warmth of Summer, I desire these crispy little wonders.So Simple to cut just within of a knife seperating each slice.Tomato Jam drizzled and Un~ salted French Butter is Lovely.Add a Protein and a Huge salad. a Thick slice of crusty bread.A cold Libation. Ah, Deliciousness Personified...

    Posted by clicquet on 9th August 2011
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