Easy Hasselback Potatoes

Easy Hasselback Potatoes

As the name implies Easy Hasselback Potatoes is very much a simple way of making this much loved dish.

Hasselback Potatoes have been on my bucket list for a really long time. I can’t say why I never bothered to make it.  Then one day my sister Anu sent me an easy way of doing it.  I was very impressed and went in search of even sized potatoes.  I found them after a few minutes of grubbing around in the potato bin at the local vegetable shop. The size does not matter. The technique does. I chose potatoes that weighed about 75 gms each , more or less.

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. It not only looks impressive, but is surprisingly easy to do and a superb way to add some extra sparkle to your culinary creations.

Hasselback potatoes were created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm. Today this simple dish has travelled all over the world and is even made in kitchens at home. Hats off to Leif Elisson for creating such an eye catching dish of thickly sliced potatoes roasted to golden perfection.

Some Images Of Easy Hasselback Potatoes

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The Recipe For Easy Hasselback Potatoes

3 potatoes weighing 75 gms each, wash thoroughly

2 tbsp olive oil

Salt and freshly ground Pepper to taste

Dressing For Easy Hasselback Potatoes

½ cup curds

Salt and freshly ground Pepper to taste

3 tbsp bacon bits, stir fried

1 tsp spring onions, minced

2 tbsp mint or coriander leaves, chopped

To Make The Dressing:

Whisk curds, salt and pepper to a smooth consistency.  Gently stir in the herbs, bacon bits and spring onions. Keep aside till required.

Reserve some of the bacon bits, herbs and spring onions for garnishing

Method:

Place wooden spoons on either side of the potato on a cutting board so the knife doesn’t cut through to the bottom of the potato and to keep the potato in place.

Slice evenly across the potato, avoiding cutting all the way through. Keep the bottom of the potato intact for it to stay together while cooking.  Place in a steel dish and pressure cook 5 minutes. When cool keep in the refrigerator until required. (I did this the previous night). This helps to get a crisp and deliciously baked potato.

Next day brush potatoes with olive oil. Sprinkle salt and freshly ground pepper to taste.

Bake in a preheated oven @ 175 Celcius/350 F for 15 minutes until crisp and golden brown.   Remove from oven.  Garnish with bacon and fresh herbs.  Serve hot with the curds dressing.

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