Hasselback Potatoes


                                                      Hasselback potatoes with a tasty chicken breast and steamed vegetables.

Hasselback potatoes are the Swedish version of jacket potatoes. They originated in a Stockholm restaurant called "Hasselbacken" in the 1940's. This makes a nice alternative to jacket potatoes which are very tasty if prepared with herbs and melted butter.


Two or more baking potatoes
Olive oil
Selection of preferred herbs
Chili flakes (optional)
Butter (200g)

Useful to have a sharp knife and two wooden spoons to be used as guides.
Baking tray (with cooking foil if preferred). A chopping board.

When selecting the potatoes use ones packaged for baking, or choose a floury potato such as Maris Piper or King Edward.


Wash the potatoes and leave the skins on. Taking one potato at a time place it on your chopping board and between two wooden spoons. The spoons are there as a guide to stop you slicing through all of the potato. But first of all slice the bottom off the potato so it is firm and does not wobble when you place it on the board to slice. With the potato between the wooden spoons slice the potato in small strips like the photograph above. Continue with the other potatoes you wish to prepare.

In a glass bowl, add a selection of your favourite herbs. I use Basil and Oregano with some extra chili flakes for a kick of heat. You can also use a jar of mixed herbs such as herbs de Provence. Add a generous glug of extra virgin olive oil. Place the potatoes in this mixture and rub the oil and herbs into the skin, you may also use a small amount of salt.

Prepare say 200g of slowly melted butter for basting the potatoes.

Place the potatoes in a pre-heated oven at 200 - 220 deg.C for around 20 minutes. Timing will depend on the potatoes used. But keep checking to see when they get slightly soft.

Take them out of the oven quickly and baste them with a brush with the melted butter, also try and separate the slices to allow the butter to go into the cracks. Put them back into the oven for approximately a further 30 minutes, but check for softness and a crispy baked skin. This is perfected after doing this several times. When you do this one time only add a little sprinkle of salt.

After the required time, they potatoes are ready to eat, and provide a very tasty alternative to the normal jacket potato.