Sometimes called saddleback potatoes, this is kind of a cross between roast and baked potato. Something a little different for an ordinary midweek dinner. Plus it looks pretty.
Sorry about the rubbishness of the photo. You get the idea though.
Ingredients
Potatoes. However many you’d like. Big, small or medium. Medium-sized are the easiest to cut.
Olive oil
Salt
The Cooking
Heat the oven to about 210C/410F.
It’s up to you whether you peel the potatoes. I don’t, because the skin is where the goodness is, so says mums everywhere. Now cut the potato in slices, making sure you only slice about 3/4 of the way through. Handy hint: put the potato in a big spoon or ladle and the edges of the spoon will prevent the knife from slicing all the way through.
Pour over some oil and rub it all over the potatoes, trying to get some in the slices. The potato won’t fan very easily but don’t worry it will once cooked. Sprinkle over some salt. Put the potatoes into the oven and cook them for about 45 minutes. Halfway through give them a bit of a shake and a little more oil, which should now slip into the slices more easily.
That’s it! You could grate some cheese over it if you like, or sour cream, or whatever you like. I had mine with ham in parsley sauce. Very nice.
November 18, 2008 at 11:01 pm
They look positively scrumptious. I must give them a go some time very soon. Thanks for posting the recipe :)
November 19, 2008 at 12:14 pm
The potato-in-a-spoon thing is genius, thanks for posting this! I cooked your kheema matar for dinner tonight and it was delicious :)
November 19, 2008 at 2:41 pm
I’ve never cooked these before but an article in a magazine I read yesterday reminded me to try them. And now you’ve made them too. It must be a sign!
November 26, 2008 at 6:38 pm
I love hasselback potatoes – we always used to have them with sunday dinner when I was a child, but never made them myself. Fond memories.
November 26, 2008 at 6:46 pm
I never would have thought to do that to a potato. Will give it a try tonight. Looks wonderful!
November 28, 2008 at 12:43 pm
Sorry, this is the potato I love!
November 29, 2008 at 9:33 am
Hasselback yep, invented at the Hasselback hotel in Stockholm. Hasselback = hazel hill.
Just dropping by to see if you have a good casserole recipe because after the wonderful shepards pie I am ready to branch out!
December 9, 2008 at 6:33 pm
Hi! Try scattering a few breadcrumbs on top before roasting- I believe that’s part of the original recipe- makes them looks even tastier & different!
December 22, 2008 at 1:02 am
I prepared them. I used breadcrumbs as a topping (after baking for 20 mins). They were absolutely fabulous.
December 25, 2008 at 11:25 pm
I would love to have you share this wonderful recipe with my readers:
http://www.best-potato-recipes.com/share-a-favorite-recipe.html
All my best
Judith
January 7, 2009 at 6:55 pm
I do these quite often. The best thing about this method is that they cook much faster than regular roast or baked potatoes :-)
Also works with a smear of butter or marg between the slices instead of oil (Tho must try using oil and a pastry brush :-))
January 24, 2009 at 10:06 am
This looks very yummy and they seem really easy to cook!
February 6, 2009 at 6:37 pm
Hi, this is truly a great recipe, I have made this with a twist. Hoping that I can share it here. I do not slice the potatoes but bake with skin on, olive oil, salt and pepper. Once they are baked cut into two. Scoop the mass from the centre. Mix the potato mass and cheese and stuff it back ito the potatoes. Top with Cheese and bake for another 5 mins or till cheese melts. Its surely yummy and my kids just love it.
Thanks for this new idea I am gonna try the sliced version this weekend…
Sorry posted this on another recipe earlier…
Regards
Murtuza (http://foodmypassionindia.blogspot.com)
March 27, 2009 at 2:00 pm
ooooooo…just browsing around..it’s midnite here in okinawa and my kids are down for the nite and the hubby is passsed out in the parlor floor from studying the pass 2 weeks…he has a big dive instructor’s test 2morrow, so i need to wake him in a few..saw this recipe and made it. tastes soo good and it’s soo simple..having it with orion beer. 2morrow’s saturday so i don’t need to get up and go anywhere………..great recipe….mahalo!
April 4, 2009 at 5:48 am
Wow, those look amazing! And to think that it is that easy is just crazy. I definitely will be making these some day.
I like the photo as well, certainly better than I could do!
April 5, 2009 at 12:38 pm
ooooo good! my mother used microwave a potato then cut it in half, score it and add cajun spices before popping it in the oven for a bit to crisp it up.
potatoes. i love ‘em
tom
April 5, 2009 at 12:46 pm
p.s. i stumbled this :)
April 23, 2009 at 4:06 am
These are just adorable = ]
Probably good for serving guests; they look all fancy and don’t require a day’s work.
August 9, 2009 at 9:01 pm
Like the idea of using a ladle, but its also possible to thread a skewer 2/3-3/4 of the way through and cut to that. Works with all sizes of potato :)
October 28, 2009 at 12:12 pm
I really like hassebacks potato. Even though you are not making something very special it tastes different.
January 23, 2010 at 11:10 am
Ok, I have just GOT to save this recipe. Looks terrific!
January 23, 2010 at 11:14 am
[…] can be found here. No Comments by Izzy on January 23, 2010 filed in Uncategorized tagged quick & easy, Sides, […]
February 27, 2010 at 3:16 am
I really like mine with fresh grated high quality parmesan cheese…it creates a bit of a crunchy crust on top!
We’ve got some really nice photos: http://www.foodista.com/recipe/VP4LDZ3T/hasselback-potatoes
September 1, 2010 at 5:59 am
It ain’t proper hasselbackspotatis if you don’t peel them. the picture doesn’t look anything like real hasselback potatoes.
September 6, 2010 at 4:03 am
OMG the potatoes really look delicious! Getting hungry while i look on your post! yum yum yum!
September 26, 2010 at 4:38 pm
My Dad
makes the best basselback potatoes. He put two chop stickes either side of the halved potato and then slices. This means you can’t slice all the way through.
He also alway peels them. A must!!!
January 22, 2011 at 3:33 pm
They look fantastic
February 22, 2011 at 5:14 am
That sounds like a fantastic idea. great work
August 11, 2011 at 9:38 pm
The picture made my mouth water. What a novel idea for a variation on the traditional baked potato. Guess what we will be having for lunch today.
October 14, 2011 at 11:03 pm
These look amazing, I can almost taste them just from the photo.
Great tip about using a spoon to prevent cutting all the way through!
April 10, 2012 at 5:35 pm
yum! enjoyed reading the recipes, potatoes have a whole new perspective for me now
December 20, 2012 at 9:14 pm
Brilliant with grated cheese and onion.