A style of potatoes made popular after the restaurant Hasselbacken in Sweden invented them. They’re crispy on the outside and creamy on the inside and absolutely loaded with flavour. Also, not nearly as difficult to cut as it looks.
4 medium to large potatoes, washed well
4 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
1 teaspoon fresh rosemary leaves, finely chopped + extra for garnish
1 teaspoon lemon zest grated
Bread crumbs (optional)
1. Heat oven to 220C.
2. Cut a layer off the bottom of each potato, just enough so they don’t roll. Place two wooden spoons or two chopsticks on either side of the potato, taking care not to cut all the way through. With a sharp knife cut thin vertical slices from one end to the other.
3. In a small bowl, combine the olive oil, rosemary, lemon zest and garlic.
4. Place the potatoes on the baking sheet and brush them all over with the infused oil. Place in the oven and bake for 20 minutes.
5. Remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices. Put them back in the oven for 20 minutes.
6. Brush the potatoes with the remaining oil, sprinkle generously with sea salt (you can also sprinkle some fine breadcrumbs on top of the potatoes at this stage for extra crisp) and return them to the oven for 20/30 minutes or until crisp and golden on the exterior and soft on the inside.
7. Remove from the oven, sprinkle the baked Hasselback potatoes with chopped rosemary and serve.
There are a million variations you can try: with parmesan cheese, chives and sour cream, bacon, cheddar cheese, crumbled feta cheese and spring onions, etc.