What is the meaning of Hasselback potatoes?

(also Hasselback) a potato cut part of the way through into small slices, then baked in an oven with some oil or butter : I served the beef with crunchy Hasselback potatoes and a fresh watercress salad. Because the comb-cut of the Hasselback gives more surface area to be baked, any kind of potato can be used.

Why do you soak potatoes in water before cooking?

Soaking potatoes in water helps remove excess starch . Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Is there a tool to make Hasselback potatoes?

This Hasselback Potato Rack will help you achieve perfectly spaced cuts without accidentally slicing through the entire spud. Place your potato on the wooden dish, pushing it onto the nails in the center so that your potato is held in place. Use your knife to make cuts through the stainless steel guide wires.

What is the Hasselback technique?

Prepping potatoes Hasselback-style—i.e. making a series of evenly spaced, thin slices that go across but not all the way through —is an easy way to elevate ordinary roasted spuds.

Where did Hasselback potatoes originate?

The name Hasselback comes from a restaurant in Stockholm, Sweden , named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it's a great way to add a little extra flair to your favorite veggies and meats.

What is a watery potato?

If your potatoes have turned watery, it's likely due to excess moisture, overcooking, or not draining them properly . Here's how you can fix watery potatoes: 1. Drain and Strain: Pour off excess liquid from the potatoes immediately.

How do you not cut through hasselback potatoes?

Lay the chopsticks down on your work surface parallel to each other, as if they are train tracks. Set the potato down, running lengthwise between the two sticks. Now, you can start making your slices, using the chopsticks as guardrails to stop you from cutting all the way through the spud.

What is the potato slice trick?

A new health trend on TikTok involves putting potato slices in your socks at night with the claim that it will help clear toxins and viruses like the flu from your body . Experts say that there is no evidence that potatoes are an effective method of drawing out toxins or helping people get over an illness faster.

Is it better to boil potatoes before roasting?

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil . This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Why do you soak potatoes in cold water before roasting?

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

How long to boil potatoes before roasting Jamie Oliver?

Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. 2. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes.

What happens if you don't boil potatoes before roasting?

If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks . That's why the parboiling is really important! Now these potatoes are my "basic" ones with my usual go-to seasoning.

Hasselback Potatoes Recipe - A Spicy Perspective (2024)

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With alluringlayers of starchy goodness, theseCrispy Hasselback Potatoes with Rosemary and Garlicare aperfect side dishfor any dinner!

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Why We Love This Hasselback Potato Recipe

Today I’ve got a wonderful side dish for you that pairs perfectly with just about any protein…Steaks, chicken, roasted lamb,baked ham,pork chops, you name it.

OurCrispy Hasselback Potatoes with Rosemaryare a crowd-pleaser, no matter what you serve with them.

They look positively tantalizing, right?

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What are Hasselback Potatoes?

Hasselback Potatoes are a style of baked potato that was first created in a tavern in Sweden calledHasselbacken. They are a beloved part ofSwedish cuisinethat have been replicated all over the world into many variations, with uncountable toppings.

Hasselback potatoes are popular because of their visual appeal. Yet, they also havea lotto offer in taste and texture. The thin rims of skin around each slice turn ultra crispy and chip-like while baking. However, the interior layers become soft and sumptuous, seasoned with garlic butter, herbs, and spices that pool down between the folds.

I think this might just be the best potato recipe out there! These beauties are baked potatoes at their finest!

Hasselback Potatoes Recipe Ingredients

Yukon Gold Potatoes
Bacon greaseorOlive oil
Garlic
Fresh rosemary
Salt and Pepper

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How Do You Make Hasselback Potatoes?

People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t pullthatoff.”

I’m here to tell you,yes you can!

Hasselback potatoes are extremely easy to make.

Simply hold a potato at one end, and gently slice thin sections about two-thirds the way down into the potato, leaving the base solid.

You can cut thick slices if you like. Yet I find you get a much better texture and look when you try to make the slices1/16th to 1/8th inch wide.

What Potato Makes the Best Baked Potato?

I find that hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, likerusset potatoes and Idaho potatoes.

These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.

Side note: I personally like the starchy, yellow-fleshedYukon Gold potatoesforallbaked potato preparations, as well as for mashed potatoes.

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Can You Make Hasselback Potatoes with Red Potatoes?

Yes, you can make my Hasselback Potatoes recipe with red potatoes. However,CrispyHasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.

For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.

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How to Make Crispy Hasselback Potatoes with Rosemary and Garlic

Great! Here are the basic steps:

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
Hold the end of one potato. Use a sharp knife on a cutting board to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat cutting thin slices with the remaining potatoes.
Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper. (Make sure to get inside the potato slices.)
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
Roast in the oven for another 30 minutes, until the largest potato is fork-tender. Serve warm.

Now, wasn’t that easy?

You are going to adore these delicately layered rosemary and garlic roasted potatoes! You can even try sprinkling some cheese on top for more flavor.

Get the Full Crispy Hasselback Potatoes Recipe With Rosemary And Garlic Recipe Below!

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Tips & Tricks

You can store the leftovers in an airtight container in the fridge for up to 5 days.
Top these potatoes with all your favorite toppings such as: sour cream, bacon, cheese, or even chili!
Make them herby! You can top these hasselback potatoes off with freshly chopped herbs like parsley and basil, or drizzle a homemade pesto on top!
Keep the slices thin! This will ensure that the potato cooks fully throughout and is tender on the inside and crispy on the outside!

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Hasselback Potatoes Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Crispy Hasselback Potatoes with Rosemary and Garlic – A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Servings: 10

Ingredients

US Customary – Metric

3 pounds Yukon Gold potatoes
4 tablespoons bacon grease or olive oil
5 cloves garlic
4 sprigs rosemary
Salt and pepper

Instructions

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

Video

Notes

You can use potatoes other than Yukon Gold, such as red potatoes or white potatoes; however, I find that you don’t get quite the same incredibly crispy texture as yellow Yukon potatoes.

Nutrition

Serving: 0.5potato, Calories: 131kcal, Carbohydrates: 17g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 22mg, Potassium: 568mg, Fiber: 3g, Sugar: 0g, Vitamin C: 16mg, Calcium: 44mg, Iron: 4.4mg

Course: Side Dish

Cuisine: American, Swedish

Author: Sommer Collier

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