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How to Cut and Prepare Hasselback Potatoes

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Do you know How to cut and prepare Hasselback Potatoes? I love potatoes and decided to see how I can create my own version of this delicious treat and side dish!

Potato as per Wikipedia

The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.

What is a Hasselback potato?

This name for this tasty side dish comes from the Swedish word Hasselbacken, the Stockholm restaurant where it was first served. Crispy on the outside and tender soft on the inside, the baked potato slices are like thick potato chips, but the slices are still attached to the base.

What is the Hasselback technique?

Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It’s a way of creating more surface area for flavors and creating additional texture

When should you not eat a potato?

In addition, when potatoes sprout, the starch in the potatoes is converted into sugar. If the potato is firm, it has most of the nutrients intact and can be eaten after removing the sprouted part. However, if the potato is shrunken and wrinkled, it should not be eaten.

Can you freeze potatoes for baking?

Yes, you can freeze baked potatoes for between 6 and 8 months. They should be wrapped individually after being baked and stored without any fillings for the best results. If you include leftover fillings within the potatoes when freezing, it will make the potatoes soggy.

Yield: 3 servings

How to Cut and Prepare Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes - my way. I know I always do things differently, but that's me and I love trying out different and other methods and creating something as per our own taste. Hope you will also enjoy it

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 medium potatoes (one per person)
  • 2-3 tbsp olive oil
  • 1-2 tsp crushed garlic
  • 1-2 finely chopped spring onions (you can replace this with parsley if you prefer)
  • 2 tbsp herbs, rosemary, thyme, or any other of your choice
  • 2-3 tbsp extra oil to baste
  • ½-1 tsp coarse salt

Instructions

  1. Preheat the oven to 400°F.
  2. Wash and scrub the potatoes.
  3. Firstly, slice off a thin slice of the edge of the potato ***
  4. Thinly slice the entire potato, about 3-4 mm thickness (the thinner the better).
  5. To make it easier, place your potato with a flat side on a chopping board.
  6. Place a chopstick on both sides and then thinly slice it, as this will ensure that you do not cut through the potato.
  7. ***Place the slice in your baking pan, and now place the sliced potato on top of it as this will help that the potato fan out over the dome sliced potato.
  8. Mix the oil, garlic, spring onion/parsley, herbs, and 2-3 tbsp oil.
  9. Use a kitchen brush and liberally brush this mixture in between the slices and all over the sliced potatoes.
  10. I brushed over approximately ¾ of the mixture and whatever you have left, add the remaining oil (you may need less) and keep aside.
  11. Bake for 30-45 minutes and baste again with the remaining mixture.
  12. Sprinkle with coarse salt and continue to bake for another 20 minutes or until potatoes are crispy and golden brown and fully cooked and soft on the inside.
  13. Serve immediately, with lots and lots of sour cream, slivered chives/spring
    onion, and bacon pieces.

Notes

Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes

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Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 658Total Fat 55gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 48gCholesterol 0mgSodium 410mgCarbohydrates 39gFiber 5gSugar 2gProtein 5g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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6 thoughts on “How to Cut and Prepare Hasselback Potatoes”

  1. This is the first time I’ve heard of hasselback potatoes. In Ireland, we eat potatoes almost every day. It is our staple food. It’s good to find new potato recipes to try out!

    Reply

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