Hasselbackspotatis (Swedish Hasselback Potatoes)
These potatoes get super crispy and crunchy in the oven while still retaining a soft, fluffy interior. Absolutely delicious and a perfect idea for a side dish!
Ingredients
- 6 Russet potatoes
- 28 grams unsalted, melted butter
- 3 tbsp oil (olive or vegetable oil)
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 450 F (230 C).
- Wash your potatoes well since we will be leaving the skin on. Dry off your potatoes.
- Use a pair of salad tongs, chopsticks, or wooden skewers and place the potato between the two tongs/sticks. This will help prevent you from cutting all the way through the potato.
- Make cuts across the potato, about 1/8 inch apart.
- Repeat with all of your potatoes and place them on a baking sheet.
- Melt your butter and mix with the oil.
- Brush your potatoes with half of the oil and butter mixture, trying to make sure you get the oil between the slices. Add salt on top and put in the oven.
- Leave your potatoes in the oven for about 30 minutes. Remove and brush with the remaining oil and butter mixture - it should be a little easier to get between the slices after it has cooked for a bit. Add pepper at this stage as well and add more salt if you think it needs it.
- Put your potatoes back in the oven for another 20-30 minutes until the interior is tender and cooked through. You can remove them earlier if they are getting too dark around the edges or if you're using smaller potatoes. Enjoy as a side to a protein or on their own!
