Hasselback Potatoes

Hasselback potatoes, accordion potatoes or Swedish-style baked: whatever its name, this recipe is both ravishing and stunning!
Preparation 10 minutes
Cooking 45 minutes
Portions 8
Food storage 3 days in the fridge. Can’t be frozen. Tastier when served immediately
Pomme De Terre Hasselback Olo (1)

Recipe: Illustrated version

A recipe that’s easy to follow, with illustrations and simple steps Download the PDF

Ingredients

  • 6 to 10 potatoes (depending on size), washed (about 1,5 kg/3 lbs)
  • 30 ml (2 tbsp) melted butter or non-hydrogenated margarine
  • 15 ml (1 tbsp) canola oil
  • 5 ml (1 tsp) paprika
  • 2 ml (½ tsp) dried thyme (optional)
  • Salt and pepper to taste

 

Preparation

  1. Place oven rack in the middle position and preheat the oven to 200oC (400oF). 
  2. Thinly slice the potatoes without cutting right to the bottom so that each potato still holds together. 
  3. Put the potatoes in an 8-inch square baking dish. You can also use a bigger dish or a baking sheet, if needed.
  4. Mix the melted butter or margarine and oil in a small bowl and pour onto the potatoes.
  5. Sprinkle on the salt, pepper, paprika and thyme, if using.
  6. Bake for about 45 minutes, or until the potatoes are golden brown and a fork pierces the potatoes easily. Baste the potatoes with the butter from the bottom of the pan occasionally while they are cooking.

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