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Hasselback Potatoes

June 26, 2012

We love potatoes at our house, don’t you? The Hasselback potato adds a new twist. Crispy on the outside and soft on the inside, doesn’t this Swedish version of a baked potato look delicious? They couldn’t be easier. Something this simple is worth a try. 

Hasselback Potatoes


6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper


Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Source: Sea Salt with Food


3 Comments leave one →
  1. June 26, 2012 5:49 pm

    I’ve always wanted to try those.

  2. June 26, 2012 9:10 pm

    This does look delicious! There’s a similar version we get here at the summer night market that’s called hurricane fries and it’s deep-fried.

  3. June 26, 2012 9:28 pm

    I can’t wait to try this. It looks so good. Thanks for posting the recipe.

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