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Spicy Hasselback Potatoes

Ingredients:

  • 4 -6medium potatoes
  • 4 -6teaspoons butter or 4 -6 teaspoons margarine, melted
  • Spice Topping
  • 1teaspoon paprika
  • 1teaspoon ground cumin
  • 1⁄4teaspoon salt
  • 1pinch cayenne pepper

Directions:

  • The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
  • Anything between a moderate and high heat will be fine for these potatoes.
  • Grease a baking tin or tray.
  • Wash potatoes well but do not peel.
  • Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
  • Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
  • This stops you from cutting right through to the bottom of the potato.
  • Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
  • (Think of the way garlic bread is sliced- that’s the effect you’re looking for.) Repeat until all potatoes are sliced in this way.
  • Place potatoes into the baking tin.
  • Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
  • Reserve some butter or margarine to baste during cooking.
  • Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
  • After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
  • Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
  • (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

Reviews:

  • mama smurf

    Made for Name that Ingredient Tag Game ~ 2014 and they were very good. I cut the recipe down for DH and I but otherwise followed the instructions. So tender and flavorful. I served with BBQ steak, Sauteed Mushrooms#28766 and a green salad. Thank you for posting.

  • Bonnie G #2

    Oh Kookaburra, DH and I loved this, it was perfect with our dinner and so special. We like spicy so the spices where right on and I didn’t change a thing – except only used one potatoe that was large as it’s only the two of us, then cut it in half for each plate. The slices made it easy and fun. The directions are clear and easy to follow and the taste is just what we were wanting, something differant from plan baked potatoes. Mine didn’t completly finish in the oven and dinner was ready – so I popped it in the microwave for 5 minutes and it came out perfect. Thanks for sharing.

  • martin.ericson

    Just for the Curious. Hasselback(en) is a Swedish Restaurant in Stockholm were this dish was invented. Run by the appointed chefs of the Swedish Royal Courrt

  • kokeshi doll

    It would make more sense to me to mix your seasonings into the melted butter and brush the potatoes several times during baking. That way you would get all of the surfaces of the potato slices coated with the flavored butter. You could reserve some of the dry spices for sprinkling on during the last 15 minutes for added color. Just a thought.

  • anniesnomsblog

    I've wanted to try Hasselback potatoes for ages, but didn't get round to it until last week. The wooden spoon trick is genius and these turned out great!! Lovely, crispy and buttery. Served it with some pan fried salmon and we both loved these potatoes!

  • Marsha Mazz

    Very very good. Thanks for the suggestion about using a wooden spoon to avoid cutting all the way through the potatoes – worked like a charm. Next time, I’ll try to cut these even a little thinner so that they crisp a bit more.

  • Chicagopm

    This was a good recipe. I followed the instructions but mine did not get crispy except for the bottom of the potatoes (where a slice had been cut off). I was really looking forward to something more crispy though. I only made 3 potatoes but used about half of the spice mixture. I had the oven at 450 degrees at the end. Next time I might try using 425-450 to start. Thank you for posting this recipe.

  • chanananaman

    This was a delicious idea! I wavered from the original recipe a bit and used olive oil instead of butter/margarine. Also, I added some Italian seasoning, and a teaspoon of pure maple syrup to the mix for an extra flavor sensation. I will most definitely be showing this off to some friends.

  • lilachandler73

    Very fun! We've made these several times and now just dump on estimates of the spices. I think this versatile recipe could be altered to fit menus — use Italian seasonings when serving Italian baked chicken, for example, or herbs on these potatoes when serving them with fish. This recipe as is, is a keeper. Thanks for the recipe!

  • Gagoo

    While these potatoes had a very nice spice to them, after cooking for an hour @ 350° – following the directions given – the potatoes were still not cooked completely. I will try these again and cook for 1 1/2 hours. Thanks for posting Kookaburra.

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