Saturday, February 5, 2011

Hasselbacks Potatoes

This is a crunchy, tasty and very classic swedish style of roasted potatoes, first done at restaurant Hasselbacken in Stockholm. Therefore the name Hasselbacks Potatoes.



Hasselbacks Potatoes
You will need:
6 medium sized Potatoes, 100g Dairy Free Margarine, Salt & Bread Crumbs
  • Peel the potatoes and cut them in thin slices (NOT cutting all the way through) using a wooden ladel/spoon or a special hasselback cutting board.
  • Leave the potatoes to lose some of the starch in a cold water bath for 5-10min.
  • Dry them and place the potatoes on a oven tray with a baking paper. Set your oven to 200-225C / 390-430F. If your potatoes are still a little wet in the cuts, just place them in your hot oven for a few minutes.
  • Brush your potatoes with the melted margarine and place in the oven to cook for around 1h. During that time you should brush your potatoes every 10-15min.
  • When your potatoes have a nice golden top, brush with margarine again also sprinkle with salt and your bread crumbs.
  • Let the the crumbs go golden in the oven.
  • Now your potatoes are ready to serve. 


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6 comments:

  1. DrianisFebruary 7, 2011 at 10:20 PM

    Looks sooo delicious!! But I've got a doubt: I shall brush every 10-15 min with margarine? Or just brush, to open the slices, or something like that? With margarine, right??

    I intend to try it on sunday!! ^^

    ReplyDelete
  2. The Vegan SwedesFebruary 8, 2011 at 9:23 AM

    Hello Drianis!
    Thank you so much for reading my blog :)
    Yes you should brush them with margarine while they are in the oven cooking. Let me know how the sunday dinner goes with the Hasselbacks Potatoes. Good luck!

    //The Vegan Swedes (Emma)

    ReplyDelete
  3. GinaFebruary 9, 2011 at 10:18 PM

    Made these last night and they were delicious! Can't believe I never thought to do something like that with a potato. Though next time I definitely have to cut down a bit further to achieve that lovely fan effect you have in those pictures.

    ReplyDelete
  4. The Vegan SwedesFebruary 10, 2011 at 8:39 AM

    Thank you Miss Gina!
    Yes cutting far down is a good thing, makes them yummy and crispy. So happy you tried one of my recipes, thanks for the feed back. If you make them again, and you feel like it, take some pics and email them.

    //The Vegan Swedes (Emma)

    ReplyDelete
  5. DrianisMarch 8, 2011 at 6:51 PM

    Yay, I did it today. It got a little hard on the inside, but even so, it was completely eaten!!! My husband sends his appreciation and so do I!

    ^^

    ReplyDelete
  6. The Vegan SwedesMarch 8, 2011 at 7:36 PM

    Drianis that is great! Thanks for trying my recipes and I will do my best to feed you and your husband with eatable recipes :)

    /Emma @The Vegan Swedes

    ReplyDelete

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