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    Home » side dish

    Hasselback potatoes

    27 October 2016 by toondebacker 3 Comments

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    Did you ever want to eat fries, baked potatoes, mashed potatoes and chips at the same time? It is possible, thanks to the swedish Hasselbacken restaurant, where this dish was created. Now it is well known everywhere in the world as Hasselback potatoes.

    You can make it in many different variants, up to taste. I made a spicy variant, but you can also add for example cheese, breadcrumbs or even make it with sweet potatoes.

    Ingredients:

    • 3 medium sized potatoes
    • 4 tablespoons of butter
    • spices: chilli, salt, pepper, rosemary, garlic up to taste

    Method:

    • preheat the oven on 220 °C
    • melt the butter, and mix with the spices
    • cut slits in the potatoes, leaving the bottom intact. Make them app. 2-3 mm wide.
    • Drizzle the potatoes with the butter.
    • Put the potatoes for 30 minutes in the oven.
    • Then, take them out, drizzle again with butter and put in the oven again for another 30 minutes.
    • Serve immediately while heat.

     

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    Reader Interactions

    Trackbacks

    1. Duck with Hasselback potatoes and a salad of chicory and roasted figs – surprising recipes says:
      3 December 2016 at 20:46

      […] recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the […]

      Reply
    2. Hasselback chicken – surprising recipes says:
      15 August 2017 at 21:37

      […] Hasselback potatoes are quite popular in recent times. However you can apply the same method for other recipes, in this case chicken breast. […]

      Reply
    3. savory potato waffles with figs and plum compote - surprising.recipes says:
      1 September 2020 at 20:07

      […] waffles can also perfectly be served as a side dish, like fries or Hasselback potatoes. However I would advise to make smaller waffles, and not the big sized Belgian […]

      Reply

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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