Aren’t these hasselback potatoes beautiful! And tasty! And so easy and quick to cook! And the choices of ingredients are endless! I happened to put thyme and garlic, but how about chive, rosemary, sage, bacon, Parmesan cheese…
After a little research, I found out that this Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside. Just like how you like your baked potatoes, you could go as simple as just olive oil, salt and black pepper. After baking, sprinkle with some Parmesan cheese and breadcrumbs.
For the cutting part, I actually have a trick to share in case you have a hard time avoiding to cut all the way through like myself. Put a potato on a soup spoon or wooden spoon, use the spoon as a guide and make sure to cut down just to the lip of the spoon. That way the slices will stay connected at the bottom, and the spoon helps keep the depth even.
Ingredients (serves 4):
6 to 8 small sized Yukon Gold potatoes, washed and dried
6 garlic cloves, thinly sliced
1/4 cup olive oil
salt and pepper to taste
1 tablespoon fresh thyme leaves
Preheat oven to 425F.
On a cutting board, place one potato in a wooden spoon. Starting from one end of the potato, make slits about 1/8 inch apart. Try to cut at the very bottom of the potato, but not all the way through it. Repeat with the remaining potatoes.
Put slices of garlic in between every few slits of the potatoes.
Place potatoes on a baking sheet. Brush them all over with olive oil. Season with salt and pepper. Sprinkle with thyme.
Bake the potatoes for 30 minutes. Let cool for 5 minutes before serving.