Not Quite Hasselback Potatoes
Hasselback potatoes are believed to be original from Hasselbacken restaurant in Stockholm. The restaurant was situated near a steep mountain with hazel trees around, which is why place was called Hasselback, meaning “hazel slope“ in sweedish. Chef Leif Elisson served the dish in 1953 and it was an instant success. You can find more details online (Source: Wikipedia).
The key technique of this recipe involves slicing the potatoes almost all the way through. Most probably the idea was to increase the surface with gets in contact with the seasonings or the sauces, resulting in a more flavourful dish.
Aiming for a nice crust and a soft creamy interior, after making some research, I tried a combined version. It’s not mashed potatoes, nor is the traditional Hasselback style, but it is a bit of both ! :).
The steps
Start with the mashed potatoes for the coating
If possible use high-starch, white-skinned potatoes.
Peel the potatoes, slice them thinly and put them in a medium casserole along with 2-3 peeled garlic cloves and a pinch of salt. Cover with water, bring to a boil then reduce the heat and simmer for about 30 minutes until the potatoes are soft. Once thy are done, drain them well.
Mash the potatoes and garlic cloves with a fork, drizzle in some olive oil, and mix to incorporate it. Add a pinch of salt if needed.
Continue with the baked potatoes
Again use white-skinned, high-starch potatoes for the best texture.
Peel the potatoes for baking and leave them whole (If they’re very large you can cut them in half).
Slice each potato in thin, half centimetre slices, but don’t go all the way through - similar to a classic Hasselback style.
Simmer the sliced potatoes in water for about 10 minutes, then drain.
Season the partially cooked potatoes with salt and drizzle with olive oil. In a large bowl, gently coat them with the mashed potatoes mixture prepared earlier. Transfer the potatoes to a baking tray, lined with baking paper.
Spoon any remaining potato mixture over the top, sprinkle with bread crumbs and give them a final drizzle of olive oil. Some grated parmesan cheese mixed with the croutons can be a good idea.
Bake for about 30 minutes, or until the crust becomes golden and crispy to your liking.
Enjoy.
INGREDIENTS - for two portions
Organic or “Best you can get” !
White-skinned potatoes - about 800 grams (500 grams for baking and about 300 for mashing)
Garlic - 3 medium cloves
Good quality extra virgin olive oil - 20 ml
Bread Crumbs
A pinch of salt
A grind of pepper
