Potato hasselback recipe from of 30-06-2016 [Updated on 27-08-2018]
The Hasselback potatoes they are baked potatoes cooked in their skins, cut like an accordion and stuffed with a mix of cheeses and chopped herbs. I'm a typical Swedish recipe, invented by the chef of the Hasselbacken restaurant in Stockholm, hence their name. The recipe is very simple to make and lends itself to countless substitutions or additions of ingredients, I to the classic version, with butter and a fragrant aromatic herb mince, I added some Parmesan, I got an even more greedy and delicious side dish .
The only care you need to have to prepare hasselback potatoes is to choose potatoes that are not too large and of the same size, or you will find yourself wrong with the cooking times. I'll leave you with the recipe and we'll read in a while with an idea on how to serve them;)
How to make hasselback potatoes
Wash the potatoes well and dry them.
With a smooth blade knife, make parallel cuts horizontally, very close to each other: practically you have to cut very thin slices up to about 1 cm from the base, creating a sort of accordion effect.
Chop the aromatic herbs and mix the aromatic mince with the grated cheese.
Arm yourself with some patience and fill the inside of the slices with the flavored Parmesan.
Arrange the potatoes in a greased pan, sprinkle with melted butter and bake at 180 ° C in a preheated convection oven.
Cook for about 1 hour.
Serve the hasselback potatoes hot.