Hasselback potatoes are a Swedish rendition of the baked potato. This dish was first made and served at the Hasselbacken Hotel and Restaurant in Sweden. www.scandichotels.se/Hotels/Sverige/Stockholm/Scandic-Hasselbacken/
Hasselback potatoes present beautifully for any occassion. They are soft and creamy on the inside and crispy on the outside. Serve plain or with a dollop of sour cream.
This recipe will serve 8-10 people.
- 6-8 medium-size Yukon Gold potatoes
- 4 Tbsp. olive oil
- 3-4 cloves garlic, peeled and minced
- salt & pepper to taste
Preheat your oven 425°F. Scrub the potatoes with a soft brush and wash well. Do not peel.
Using a large serving serving spoon, place a potato in the spoon. Slice through the potato and cut down to the lip of the spoon. The spoon will stop you from slicing all the way through.
Once you have sliced all of the potatoes, place them cut sides up in a shallow baking dish. Drizzle the olive oil over the potatoes, ensuring they are well coated. Sprinkle on the minced garlic, salt and pepper.
Place in the preheated oven uncovered and bake for 45 minutes. The outside of the potatoes will be golden brown and the inside soft and creamy.