Hasselbacken potatoes are named for the restaurant in Stockholm, Sweden where the recipe was invented during the 1940s-50s. The restaurant and hotel are still there for you to visit and date back to the 1700s when it was originally a tavern! Maybe someday I’ll go there and try the real deal, but until then I’ll just have to make it at home.
I love magazines but I don’t always have time to read through them thoroughly. One of my favorites is Food and Wine and I took out my pile of 4 backdated editions today and cut-out any recipes that looked particularly enticing (and do-able!) I decided to immediately give this one a try for dinner.
I’m glad I did because it was very quick and easy. The potatoes come out velvety inside with a layer of crunch on the top of each slice. It reminded me of a baked potato but with a crispy top so you don’t need to load up on all the extra toppings. I’ll make it anytime I want a fast side-dish with a little flair on the plate.
Oven-Baked Potatoes Hasselbacken
Recipe from: Magnus Nilsson, Food and Wine Magazine, February 2016
Total Time: 1 hour
- 2 medium-size white potatoes, such as Yukon Golds, peeled
- 3 Tbsp. unsalted butter
- Kosher salt
- 1 Tbsp. plain dry breadcrumbs
- Preheat the oven to 425°F. Using a sharp paring knife, slice each potato crosswise at 1/4-inch intervals, cutting straight down but not all the way through the potato. Transfer the potatoes to a cast-iron skillet.
- Add the butter to the skillet and set over moderate heat; as the butter melts, spoon it over the potatoes. Season the potatoes with salt and transfer to the oven. Roast for about 40 minutes, basting occasionally, until golden and tender.
- Sprinkle the breadcrumbs over the potatoes and roast for 10 minutes longer, until golden and crisp. Serve hot.