Hasselback potatoes or hasselbackspotatis are Swedish-style potatoes that are thinly fan-shaped and roasted in the oven with or without the skin. A delight with a nutty taste . The recipe for hasselbackspotatis was created in 1953, by Leif Elisson who was training to become a chef at the Hasselbacken restaurant on the island of Djurgården in Stockholm. Other sources date this recipe back to the 18th century.

The little house in the hazel forest

In Swedish, “hassel” means hazel and “backe” means slope. Hasselbacke were red-roofed huts in the forests of Sweden. When it comes to travel and poetry, you are served.

Hasselback potatoes and stuffed veal breast

Serve these fanned potatoes as an accompaniment to stuffed veal breast or roast free-range chicken . To garnish them, you are free of course but if some Swedish recipes sometimes include flaked almonds and breadcrumbs, we prefer to combine these potatoes with a Spanish smoked chili pepper or simple paprika. Cutting tip : Use two wooden spoons between each potato to score the potatoes without slicing them. Your cut will thus be regular. Easy, right?

Ingredients

For 4 people

• 4 large potatoes (and the same size)
• 4 cloves of garlic
• 1 teaspoon of Lehmann churned butter per potato
• Sprigs of thyme or sprigs of rosemary
• Pepper
• Paprika or smoked chili pepper
• Olive oil
• Flower of salt

Preparation

1. Start by preheating your oven to 180°C or thermostat 6. Wash the potatoes carefully under clean water. If necessary, use a vegetable brush. There is no need to peel them.
2. Carefully cut the potatoes widthwise at regular, thin intervals, making sure to keep each potato whole. Tip: to avoid “breaking” the potato, use two “guides” on either side of the potato which will prevent you from going further with the knife blade. These can be wooden chopsticks, flat salad servers, etc. Your cutting will be easier.
3. Arrange the potatoes in a baking dish. Add the just crushed garlic and the sprigs of thyme or rosemary.
4. Sprinkle each potato with fleur de sel, pepper, paprika or smoked chili pepper. Melt the butter in the microwave and pour the butter over each potato , making sure that the butter gets between each cut. Then pour a dash of olive oil on each potato.
5. Place in the oven for about 45 minutes . Baste halfway through cooking with the fat from the dish.

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