By now I suppose most of you are familiar with how Hasselback potatoes are prepared or at least you’ve heard of them. They are all over Instagram. If, however, you still don’t know, they are named after Swedish restaurant Hasselbacken in Stockholm, where they were invented.
I love potatoes in any shape or form: baked, fried, pureed, when used to make gnocchi, en papillote or simply boiled, as a side dish for fish (one of the most common ways of enjoying them in Galicia, by the way).
But Hasselback style has to be one of my favorite ways of preparing potatoes because they are so crispy and they are incredibly easy to make too. I could actually eat Hasselbacks endlessly, one after another, but I’d rather have them accompanying fish or meat. I usually bake them with some extra virgin olive oil or butter on top. On this occasion, I’ve added a personal touch. I’ve prepared coriander oil, that I pour over after baking them.
6 potatoes, thin peel
Extra virgin olive oil or unsalted butter
Preheat the oven at 180ºC (350ºF). Now take the potatoes and with a sharp knife cut thin vertical slices from one end to the other, being careful not to cut all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through. Then, place the potatoes on a baking tray with oven paper and brush them all over with some olive oil (or butter). Bake them for 50 minutes or until ready. During this time open the oven to brush with more oil/butter every 15 minutes.
Meanwhile, chop the coriander and add it to a small bowl and add some olive oil. Mix well. Hereafter, remove the potatoes from the oven, and brush them with the coriander oil, salt and serve.
More side dishes here