I have a love/hate relationship with Hasselback Potatoes. They are time consuming to make with all the careful knife work but the effort is rewarded by an awesome presentation of the humble potato.
Hasselback potatoes need every bit of an hour to cook, or even more, in an oven set at relatively high heat. When done, the outside should be is brown and crispy while the interior is soft and buttery. An underdone Hassleback is a bit of a disappointment.
Potatoes prepared in this fashion originated at the Hasselbacken restaurant in Stockholm. Slicing the potatoes into the characteristic Hasselback fan takes time but this step can be made easier if a thin lengthwise slice of the potato is taken so that there is a flat surface to control rocking. To control depth of the cut, two chopsticks or pencils can be placed alongside the potato. Use a very sharp knife with a thin blade for less drag when making these cuts.
I was inspired to try Hasselback potatoes again based on a newsletter from Food52 that featured this dish made with skin on Yukon Gold potatoes. The potatoes are basted with a mixture of melted butter and garlic before going into the oven and every fifteen minutes thereafter. Spanish paprika can be sprinkled over the potatoes to add more color and a subtle spiciness.
- 1 large Yukon Gold or Russet potato per person
- 2 tablespoons everyday olive oil
- 4 ounces of unsalted butter
- 3 to 4 garlic cloves finely minced
- Salt and freshly ground black pepper to taste
- Spanish smoked paprika (I use Chiquilin brand)
- Chives for garnish
- Preheat the oven to 425 degrees
- Slice the potatoes crosswise into 1/8” slices stopping short of slicing all the way through the potato.
- Coat the bottom of a cast iron skillet with olive oil. Place the potatoes in the skillet and set aside.
- In a small saucepan, melt the butter. Add the minced garlic to the melted butter and brush on the potatoes. Fan the potato slices so the butter garlic mixture gets to the center of the potato.
- Season the potatoes with salt, pepper and paprika.
- Bake in the oven uncovered for 1 hour basting with the butter garlic mixture every fifteen minutes.
- At the end of one-hour check carefully for doneness using the tip of a paring knife. If the center of the potatoes are not soft, bake for fifteen additional minutes before checking again
- Remove from the oven. Baste again with the butter garlic mixture. Garnish with the chives and serve.