CarolCooks2…in my kitchen…Hasselback Potatoes…

National Potato Month continued… yesterday it was Lancashire Hotpot and continuing with the theme of sliced potatoes…today it’s the Hasselback potato…

Most of us love a nice crispy roast potato but these just take the roast potato to another level..impress your dinner guests they just add that touch of deliciousness to the plate…or if you are cooking a special meal for that special someone or just because…

Hasselback potatoes are easy to do …but spectacular on the plate…and if you have some duck or goose fat then they will be even tastier…

It is all thanks to the Swedes for this potato invention…They also sometimes go under the name Accordion Potatoes or Pillbug Potatoes…not sure I like the sound of those as they also little potato bugs so not sure where that name comes from…

But whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy deliciousness.

You can use any size potato from quite a large one or even tiny new potatoes…the method is the same…You can peel the potatoes or just wash and scrub the skins..

Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon to use as a guide. Make your slices as thick or as thin as you like — my knife skills tend to average slices that are 1/8-inch to 1/4-inch thick…I do believe you can buy a gadget which does it for you but I just hand slice…

Once cut..we come to the butter or oil…or any other fat of your or goose fat makes them even more special…for this first brushing of fat you don’t need much just brush the potatoes with your fat or oil then pop them on a grease baking tray and into your preheated oven…425F/218C

After about 30 minutes you will see the cuts start to fan is now time for that second brushing of fat as now you can get down into the cracks which are opening up…just brush that fat into the cracks…judging the fat down if the slices are not quite open…

The pop back into the oven for another 30-40 minutes until crispy and golden and a knife goes easily through the potato of course this time will vary depending on the size of your potatoes.

Now here is when you can get a little creative…you can pop some grated or sliced cheese between the potato slices some slivers of garlic or some crispy crumbled bacon., sour cream..and don’t forget some salt and pepper to season the potatoes…just add your little extras about 5-10 mins before the end of cooking.

Once cooked sprinkle with some fresh chopped parsley or herb of your choice and enjoy!

Join me tomorrow for some more ideas on how to cook with sliced potatoes xx







33 thoughts on “CarolCooks2…in my kitchen…Hasselback Potatoes…

  1. dgkaye

    Carol, I love these potatoes. And believe it or not I’ve made them, erm, ok, well, my version. 🙂 Same cuts, same oiling up, but I slice up onions and stick them between the fans along with an extra smattering of butter, wrap in foil and throw on the bbq. Yum! The skins get crispy still. ❤

    Liked by 1 person

    1. CarolCooks2 Post author

      Which is why they are for high days and holidays, Liz I wouldn’t do them on a regular basis…although if there are only two of you its not so fiddly or doesn’t take so long 🙂 x

      Liked by 1 person

  2. Pingback: CarolCooks2 weekly roundup…September 26th-October 2nd 2021…Environmental A-Z, Hasselback Potatoes, Lancashire Hotpot, Radon, Cardiovascular Disease, Music and Brighton Pier… | Retired? No one told me!

      1. koolkosherkitchen

        I thought the same. Perhaps reduced time will help? We don’t really have potatoes as they are highly hypoglycemic, about twice as much as sweet potatoes. My younger son is diabetic and my husband pre-diabetic. I am only the cook here!

        Liked by 1 person

    1. CarolCooks2 Post author

      They will be on my Christmas menu this year.. They just look lovely on the table… As well as being delicious and yes they can add to our bellies.. Lots of walking methinks xx

      Liked by 1 person

  3. beetleypete

    I hadn’t heard of those until 3-4 years ago, when they were served to us in a restaurant. I haven’t tried them since, but you have inspired me to give them a go. I have gone back to using lard for roast potatoes, as they are charging silly prices for duck fat or goose fat now.
    Best wishes, Pete.

    Liked by 1 person

    1. CarolCooks2 Post author

      If you every cook duck st home, Pete it makes quite a lot of fat and I save that for my potatoes rather than buying duck fat but I’m sure if you season the potatoes well then lard will do just as well..enjoy your hasselback potatoes, Pete 🙂 x

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