There are many things we have thanks to Sweden.
Pippi Longstocking, IKEA, H&M, Absolut Vodka, Vikings, blondes, ABBA, and Smörgåsbords, among others.
One of the lesser known are Hasselback potatoes.
These delectable thinly sliced baked potatoes - soft on the inside and super crispy on the outside - originate from the fancy Hasselbacken hotel & restaurant in Stockholm.
Just when you thought that Swedish cuisine was limited to the cafe at IKEA, followed by a jaunt round the food store before leaving the hangar sized shop...BAM! Hasselback potatoes.
A hasselback potato is simply a baked potato, except that the potato is cut into very thin slices almost down to the bottom.
In those little crevices, magic happens.
What emerges is a soft potato with crisp edges and the flavor of the roasted garlic thyme butter infused throughout.
The hasselback-style also jazzes up the potatoes. If you are making these for a dinner party or trying to impress, with hasselback potatoes you’ll cut a dash.
Print this recipe!
The slicing technique with chopsticks was taught me by Sonia @TheHealthyFoodie. It’s super smart and works great!
Serves 4 - 6
3 garlic cloves, unpeeled
4 tablespoons butter
2 teaspoons fresh thyme
2 tablespoons olive oil
8 medium potatoes (I used red, but yellow fins, white or sweet potatoes work perfectly too)
Fine grain sea salt
Ground black pepper to taste
Red pepper flakes (optional)
In a small saucepan over medium heat roast the garlic, turning occasionally, until you get black spots all over, about 15 minutes.
Transfer to a cutting board and remove the papery skins.
In a food processor (or blender) place garlic, butter, thyme and olive oil and pulse until well blended.
Return the garlic butter to the saucepan and heat until sizzling. Set aside.
Preheat oven to 425°F (200°C) and place a rack in the middle.
Thoroughly wash the potatoes.
Place a wooden chopstick on either side of the potatoes and, with a sharp knife, cut across at about 1/8-inch intervals, without going all the way through the potatoes. The chopsticks will prevent this from happen, but be careful nonetheless.
Once you’ve cut them all, put the potatoes in the baking dish, cut side up and spoon the garlic butter over the potatoes.
Sprinkle each potato well with salt and pepper (and red pepper flakes if using), cover with foil and cook in the oven for 60 to 75 minutes.
About 15 minutes before the potatoes are done cooking, remove the foil and finish the cooking.
Transfer to a plate, spoon on top some of the cooking liquid and serve.
One potato yields about 250 calories, 10 grams of fat, 50 grams of carbs and 6 grams of protein.