Hasselback Potatoes
by Nigella. Featured in NIGELLA SUMMERIntroduction
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 possibly not even desirable!
For US cup measures, use the toggle at the top of the ingredients list.
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 possibly not even desirable!
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 18 medium potatoes (oval shaped) or 36 new potatoes
- 45 grams butter
- 5 tablespoons olive oil
- Maldon sea salt flakes
- 18 medium potatoes (oval shaped) or 36 new potatoes
- 3 tablespoons butter
- 5 tablespoons olive oil
- kosher salt
Method
- If you're using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/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.
- 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.
- 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.
- Transfer to a warmed plate, and serve.
- If you're using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/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.
- 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.
- 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.
- Transfer to a warmed plate, and serve.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsHumptyback potatoes as they are called in my house! They are well worth the 'hassel' - if you get my meaning...
Put a thin slice of Gruyère or Emmenthal on each potato and it melts through - just delicious!
I love these potatoes, easy to do but impressive-looking. I often use crushed garlic too, mmmmm.......
I sprinkle some parmesan cheese.. These are my Favourites!!
In classic Hasselback potatoes you put on melted butter and breadcrumbs half way through the cooking time in the oven. Decorate with finely cut parsley when cooked. This is my favourite potato since I was a child!
Marvellous recipe. Easy peasy, and impressive.
Simple, and really tasty. And look good as well!
Hi all, I put my potatoes between 2 chop sticks and cut down to them. Works very well.
Fist serious dish cooked in new oven. Truely delicious, will surely make again.
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.
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.
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.