Hasselback potatoes – ‘hedgehog potatoes’

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 🙂

Serves 4-5.

hasselback potatoes

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Hasselback potatoes - hedgehog potatoes
Serves 4
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
123 calories
8 g
0 g
10 g
1 g
1 g
53 g
41 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
53g
Servings
4
Amount Per Serving
Calories 123
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
2%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
4%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 900g-1kg small new potatoes
  2. 3 tbsp olive oil
  3. coarse sea salt (optional)
Instructions
  1. Preheat the oven to 180C.
  2. Wash the potatoes if necessary, and pat dry.
  3. 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...
  4. Repeat with the remaining potatoes.
  5. 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.
  6. Eat your delicious hedgehog, sorry, hasselback potatoes!
beta
calories
123
fat
10g
protein
1g
carbs
8g
more
Family-Friends-Food https://family-friends-food.com/
hasselback potatoes

Feburary’s In My VEG BOX challenge, organised by citrusspiceuk.com, is potatoes, so I’ll be entering this simple but delicious side dish. The challenge is hosted this month by www.givemesomespice.com

7 Comments:

  1. Pingback: 'Hassleback' stuffed aubergines - vegetarian showstopper main course! - Family-Friends-Food

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  4. Helen Sims-Williams

    How did I miss these? They are perfect for ‘food preschooler will eat that takes no effort whilst baby wrestling that does not involve pasta, fish fingers, rice, or my favourite: ‘random foodstuffs on a plate”

    • LOL! I made some of these yesterday as friends were coming for lunch and they’d told me that these are the ONLY potatoes their kids will eat. Am impressed you can do the slicing part while wrestling a baby though 🙂

  5. Thanks Mina! And thanks for hosting! H x.

  6. I love the way these potatoes have been cooked. Thanks for linking this recipe to my potato event.

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