Hasselback Potatoes recipes vegetarian

Hasselback Potatoes

I have being preparing these potatoes for years after my father-in-law served them to me on Christmas day. It wasn't for many years later that I discovered the dish originated from Sweden. In Swedish they're called Hasselbackspotatis which translates to Hazelslope Potatoes.

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8 Portions

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Prep: 15 minutes
Cook: 60 minutes

Ingredients

Potatoes

8 small baking potatoes
2 tbsp butter
2 tbsp olive oil

Topping

50g dried bread crumbs
50g parmesan, grated

Method

Potatoes: Preheat an oven to 200°C. Peel the potatoes and make slices into each one 3/4 through at .5mm intervals (keeping them joined at the base).
Place the potatoes in a saucepan with water and place them over a moderate high heat. Bring the potatoes to the boil then reduce them to a simmer. Allow the potatoes to cook for 5 minutes.
Remove the potatoes from the saucepan and drain them thoroughly.
Melt the butter in an oven tray with the oil. Toss the potatoes in the butter and oil and place them cut side up on the baking tray. Place the centre shelf of the preheated oven and leave them to cook for 30 minutes.
Mix the breadcrumbs and parmesan together in a bowl. Remove the potatoes from the oven and sprinkle over the parmesan and breadcrumb mixture. Return the potatoes to the oven and leave them for a further 20 minutes until they are golden brown and cooked through. Serve hot.