Simple and Delicious Hasselback Potatoes
My parents’ kitchen still has a wooden spoon that looks more used than the others. It’s the family’s “Hasselback spoon” — it was simply the perfect size and depth for creating delicious hasselbackspotatis, or Hasselback potatoes. Put the potato in the spoon, cut down, and you’ll have a beautiful, fan-shaped potato that turns any meal into a celebration.This Hasselback potato recipe is not very precise — feel free to play around with it and scale it up or down! While it takes a bit longer to slice the potatoes than cooking them whole, they will cook faster when they are sliced.
Ingredients
- 8-10 medium-sized potatoes preferably elongated
- 3-4 tbsp butter
- 2 tbsp breadcrumbs optional but recommended
- sea salt
Instructions
- Set the oven to 225°C (435°F). Melt the butter in a saucepan and set it to the side.
- Peel the potatoes. Place each potato in a deep wooden spoon and cut until the knife hits the spoon’s edges. If you don’t have a spoon, simply cut the potato freely but make sure not to cut it all the way through.
- Take out an oven-proof dish. Brush the dish with a little of the butter. Place the potatoes in the dish and brush them with more of the butter. Sprinkle the potatoes with sea salt.
- Cook your Hasselback potatoes in the oven for about 30 minutes. Take them out, brush with any remaining butter, and sprinkle them with breadcrumbs.
- Cook for another 10-15 minutes (depending on size) until they become golden and are getting softer when you prick them with a toothpick. If the potatoes still are a bit hard but get a lot of color, cover them with foil until they are cooked through.
- Enjoy your Hasselback potatoes! They make any meal a bit more festive.