Appetizer · Photography

Chili Half Hasselback potatoes

Gabriela Lupu

Hasselback potatoes

The Hasselback potatoes are Swedish and are not your average baked potatoes. They look very fancy and elegant and can make quite an impression at your dinner table.

These baked potato fans were popularized as the namesake dish of the restaurant at the

Hasselbacken Hotel in Stockholm, Sweden in the 1700s.  In Sweden, these delicious potatoes are called “hasselbackspotatis.”

They are very easy to make and have an amazing taste.  Each potato is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached. I cut them a little different.

Ingredients:

  • 1 teaspoon chili
  • 3 potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary
  • 2 crushed garlic cloves
  • 2 tablespoon melted butter

Directions:

Preheat the oven to 175°C (350°F). In a bowl mix the butter, chili, salt, pepper, rosemary and garlic.

Cut the potato in half and put a wooden kebab stick through the potato. Cut the potatoes in small slices around the stick. Put the potatoes on a loaf pan. Brush the potatoes with the butter mix. Bake until tender and crisp, 55 to 60 minutes. Enjoy!

Hasselback potatoes

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Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

107 thoughts on “Chili Half Hasselback potatoes”

  3. Thank you for such a good potato recipe. I love potatoes, especially with a winter meal, and these would be perfect.

    Reply

  4. I gain weight just looking at your photography! I’d say “stop it,” but don’t, it’s wonderful.

    Reply

  5. I’ve had/made the potatoes before and they’re delicious. I’m sure cutting the potatoes in half reduces the cooking time as well and gives you more crispy, crunchy bits to enjoy. I’ve got some duck fat in the fridge and you’re tempting me to make some for the upcoming Canadian Thanksgiving meal on Oct 10.

    Reply
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  47. Reblogged this on DISTANCE WIDE and commented:
    We found this great blog with inspiring recipes that you should try. Great to follow and to taste some of these yummy dishes.

    Reply

  48. The photos are so great! I’ve always wanted to try a recipe like this. Maybe tonight will be the night–thanks! And thanks for stopping by my blog at lorinotes.wordpress.com.

    Reply

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