Hasselback spuds get the name from the famous hasselback hotel Stockholm. This is where they originated way back in the 1700’s. By the way spuds are more commonly know as potatoes just in case there is any confusion, I just like the word spud!
Essentially to create the wonderful hasselback each spud is cut into thin slices almost to the bottom. We want the spuds to still hold together while baking in the oven. Using the gaps we are going to add flavour with Olive Oil Salt, Pepper, Butter, Cheese and Parsley.
It’s a really fancy alternative to the classic roast potatoes and that will get extra wow factor when it hits the table, without really being any more difficult.
When it comes to cutting you can get a selection of fancy tools to help you. As with most things in the kitchen you can always get a gadget to help you along. For me the gadget of choice is a knife and the occasional start again with another spud.
You could look into getting a chopping board that is shaped especially for making hasselback spuds. I have found a pretty rocking one and all you to do is tap here.
Okay we have seen the tools of the trade let’s get down to the process. If you have had chance to look at the Essential Herbs and Spices section on the site, now is a great time to follow those tips and get adventuress with spicing up the spuds. Below is my standard amazing recipe but as always feel free to go wild.
- 5 Large potatoes baking potatoes
- 20 g butter
- 5 tbsp Olive Oil
- Salt & Pepper
- Sprinkle of parsley
- ½ cup cheddar cheese
Preheat the oven to 180°C fan
- Bring a large pan of water to the boil & salt well.
- Leaving the skin on par boil for 8 mins, drain and steam dry until cool enough to handle
- Place your first spud on a chopping board on the flattest side you can find. Starting at one end make a cut two thirds of the way down to the bottom of the spud. Ensure to leave enough at the bottom that it stays together.
- Next make another cut 5mm apart and continue on until you have made a series of cuts across the spud. Repeat with other spuds.
- Once all the spuds are cut place onto a baking tray and coat with the oil Salt & Pepper.
- Melt the butter either in short burst in the microwave or on hob. using around half the butter pour over the potatoes. reserving the other half for 20 mins into the cooking time.
- Place In the oven and cook for 20 mins. Bring out and coat with remaining butter and cheese and return to the oven for another 25 - 40 mins depending on size
- remove from the oven when golden and sprinkle with fresh parsley, or the Jared stuff no one will know.