A Swedish version of the baked potato, these mini beauties are definitely a crowd pleaser at a family get together and can also be served as a perfect weeknight side dish!
Being married to a potato-lover for almost a decade, I have learnt all sorts of potato dishes. There were times when we used to buy ‘ready to roast’ pack of baby potatoes in which potatoes were seasoned with butter and herbs and I just had to bake them in the oven as per packet instructions. Ahh! they tasted wonderful. The only thing I didn’t like was the bland tasting potatoes from inside.
Then I started baking them at home with my choice of herbs and olive oil as a healthy alternative. Slicing the potatoes and making slits help the flavours to go deep inside and make them more appetising.
Without much ado, I share my way of baking Stockholm’s popular Hasselback potatoes.
How to make Hasselback baby potatoes
Preparation time: 10 minutes
Baking time: 30-40 minutes
Baking equipment used: one big ovenproof dish
1 kilogram baby potatoes, washed
For marinade :
2.5 tablespoon olive oil or butter
1 teaspoon dried basil
1 teaspoon garlic granuels
1 teaspoon salt (or according to taste)
1 teaspoon red chilly flakes
1/4 teaspoon red chilly powder (optional)
1/4 teaspoon black pepper powder
2 tablespoon chopped fresh chives or any other fresh herb
- Preheat the oven to 220 C/200 C fan-assisted/425 F/ gas 7.
- Place each potato between the two wooden chopsticks or between the handles of two serving spoons (facing downwards) and make slits leaving the base intact. The chopsticks or spoons would help in not cutting entirely through the potato. Another way of slicing potato is to keep them in a big spoon. Remember how we kept the egg for egg and spoon race in school? Yeah, place the potato just like that and make slits vertically.
- Lay all the potato fans in a baking dish. Yup, they look like fan to me or like little hedgehogs with a different patterns 😉
- In a bowl, mix all ingredients for marination except the fresh herb. I like to sprinkle them while serving to bring a fresh flavour to the dish.
- Rub this spicy herb oil mix all over the potatoes making sure you rub some inside the slits too. Rub the bottom side as well.
- Place you baking dish in the preheated oven and bake for 25-30 minutes. The baking time may vary according to the oven and the size of the potatoes. If the potatoes are too small then they may take less time. Brush them with the oil remained in the bottom of the dish.
- Bake them again for 10 minutes making them crispier and more flavourful.
- Take them out of the oven and sprinkle fresh herb.
- Serve this easy-peasy potato dish that looks nothing less than gorgeous!
- Adjust the spices according to your taste. You can add any herbs of your choice like parsley, coriander, dill or even mint. Sprinkle cheese if you want to or add cheese slices between the slits for a cheesy version.
- I don’t add red chilli flakes in the marination. Once baked, I take out some portion for kids and sprinkle chilli flakes over the rest.
- Add a dash of lemon juice if you wish.
- Slicing the potatoes is not very tough. You just have to be careful not to cut through whole potato.
- Do not leave too much space at the bottom while slicing, as the bottom part would remain slightly underdone. Make sure you leave very little space at the bottom just to keep them intact.
Aren’t they gorgeous?
Try baking them this weekend and share you feedback on my Facebook page The Baking Sutra.
I will be back with more exciting bakes this weekend. Till then try out other recipes. My last post of honey iced coffee cake is getting tremendous response from everyone. Try it out if you haven’t.
See you soon. Take care and keep baking!