We were going to be out all morning, then home for lunch with my in-laws. I wanted to make something easy to prepare yet slightly fancy, that could cook itself while we were out and be ready to eat when we got home. Not too much to ask, surely? The answer – haselback potatoes.
These hasselback (or is it hassleback?) potatoes are super-easy to make and they look the business once they’re cooked (my in-laws were suitably impressed, anyway). There’s only 3 ingredients. I put them in the oven and set it to come on, and we returned home to the glorious smell of roasting potatoes, wafting gently through the air.
Apparently, if the internet is to be believed, hasselback potatoes originate in Stockholm. I’ve always thought they had a vaguely Scandi feel to them. They certainly go well with salmon, herring, sour cream, and other Nordic accompaniments.
Kipper loves these. I’m sure she’s not the first child to rename them ‘hedgehog potatoes’. I think she ate even more than her grandma, she was so keen on them. Presentation, as always it seems, is the key 🙂
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- 900g-1kg small new potatoes
- 3 tbsp olive oil
- coarse sea salt (optional)
- Preheat the oven to 180C.
- Wash the potatoes if necessary, and pat dry.
- Place a potato in the bowl of a spoon, then use a sharp knife to make parallel cuts down the length of the potato. The sides of the spoon should prevent the knife cutting right through, so the potato ends up being sliced, but held together at the bottom. I hope that's clear...
- Repeat with the remaining potatoes.
- Toss the potatoes in the oil, then arrange them, sliced-side-up, in a single layer in a baking tin. Roast at 180C for at least an hour, until cooked through and crispy.
- Eat your delicious hedgehog, sorry, hasselback potatoes!