Spicy Hasselback Potatoes

"These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr 10mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
  • Anything between a moderate and high heat will be fine for these potatoes.
  • Grease a baking tin or tray.
  • Wash potatoes well but do not peel.
  • Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
  • Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
  • This stops you from cutting right through to the bottom of the potato.
  • Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
  • (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
  • Place potatoes into the baking tin.
  • Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
  • Reserve some butter or margarine to baste during cooking.
  • Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
  • After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
  • Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
  • (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

Questions & Replies

  1. Do you use russet or Yukon gold potatoes?
     
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Reviews

  1. It would make more sense to me to mix your seasonings into the melted butter and brush the potatoes several times during baking. That way you would get all of the surfaces of the potato slices coated with the flavored butter. You could reserve some of the dry spices for sprinkling on during the last 15 minutes for added color. Just a thought.
     
  2. Just for the Curious. Hasselback(en) is a Swedish Restaurant in Stockholm were this dish was invented. Run by the appointed chefs of the Swedish Royal Courrt
     
  3. Oh Kookaburra, DH and I loved this, it was perfect with our dinner and so special. We like spicy so the spices where right on and I didn't change a thing - except only used one potatoe that was large as it's only the two of us, then cut it in half for each plate. The slices made it easy and fun. The directions are clear and easy to follow and the taste is just what we were wanting, something differant from plan baked potatoes. Mine didn't completly finish in the oven and dinner was ready - so I popped it in the microwave for 5 minutes and it came out perfect. Thanks for sharing.
     
  4. It's rare to find the perfect recipe that doesn't tempt you to tweak it and that's what this is. Italy is not known for it's baker potatoes (I'm from the Pacific Northwest, hence spoiled); but this technique turns any old potato into something special. Thanks from the bottom of my potato-loving heart!
     
  5. I've wanted to try Hasselback potatoes for ages, but didn't get round to it until last week. The wooden spoon trick is genius and these turned out great!! Lovely, crispy and buttery. Served it with some pan fried salmon and we both loved these potatoes!
     
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Tweaks

  1. These are sooo yummy and really make a different presentation! I, also used Kosher salt, along with rest of the seasonings. I wanted to cut the potatoes down as low as I could without cutting through so instead of using your wooden spoon method, I placed wooden chopsticks on each side of the potato for cutting and sprayed some small mounds of foil with oil, placed on baking sheet and laid the raw potato over the mounds. When finished baking, they were fanned out more and looked very pretty. Thanks for sharing a neat and tasty idea!Happy Harry
     
  2. This was a delicious idea! I wavered from the original recipe a bit and used olive oil instead of butter/margarine. Also, I added some Italian seasoning, and a teaspoon of pure maple syrup to the mix for an extra flavor sensation. I will most definitely be showing this off to some friends.
     
  3. Great way with potatoes. I used garlic instead of the cumin but only because I was using garlic in my roast lamb. Another keeper. :)
     

RECIPE SUBMITTED BY

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
 
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