This post is also available in: Italiano
Honestly? I live for potatoes. I love them in “tutte le salse” – italian manner to say in every way imaginable: fried (not so healthy I know), baked, smashed, as pizza topping (shame on me)… Ladies and gentlemen, these Hasselback potatoes are not only healthy, but also delicious. They seduced me from the first bite, well maybe I let myself be conquered by them.
Hasselback potatoes, a.k.a Hasselbackpotatis, are a Swedish dish. The name comes from a restaurant located in central Stockholm, the Hasselbacken. This restaurant was established approximately around 1700, but it later opened in 1853. They served hasselbackpotatis around 1940s/50s and they say “they were a hit” thanks to the taste and the stylish appearance of course.
Originally they’re baked with butter, but you can also find many recipes with oil seasoning. Well, I promise: they’re both delicious.
Someone uses also grated cheese like Parmigiano Reggiano (parmesan), but…ehm, I hate aged cheeses.
Now, let’s talk about potatoes: they’re a starchy tuber rich in vitamins and minerals. They’re composed 79% of water, so they’re hydrated and poor in calories.
Also, they contain Vitamin C, but it decreases as the time passes.
Ingredients: (serves two)
- Potatoes, five
- EVOO, four tablespoons
- Water, one tablespoon
- Black Pepper
- Herbs of choice ( I used half a branch of rosemary, two leaves of sage, oregano, chives and half a clove of garlic)
- Quark cheese or greek yogurt, 65 gr
- Water, 10 gr
- Curry, half a teaspoon
- Salt, as required
A while ago, when I baked Hasselback potatoes for the first time, I peeled the potatoes. But since the skin itself is very nutritious, all the other times I keeped it (they taste even better). So, first thing first: wash your potatoes very well and scrub them to remove remaining topsoil.
Preheat the oven at 220/230° C.
Skewer the potatoes in horizontal, keeping one centimeter from the bottom. With a sharpened knife, make thin cuts across the width of each potato all the way along.
Put them in a bowl with some water, so they loose part of the starch.
Meanwhile make the seasoning: emulsify oil and water, add the herbs and half a clove of garlic, salt and pepper.
Dry your potatoes off, arrange them in a baking dish and cook them for 20 minutes with no seasoning.
After this time, remove them from the oven and brush the seasoning over the potatoes: massage them very well, so it can penetrates.
Cook for 40 minutes or ’til they’re golden and cooked.
You can eat them with a curry sauce made with fresh cheese, water to make it more liquid, curry and salt.
For an easier version: brush the potatoes with just water-oil emulsion and salt.