21 December 2022
Winter Solstice is upon us once again so it’s time to kick off the holiday season. If you’re looking for something a bit different for your festive feast this year, then look no further than the Hasselback potato, an attractive dish that tastes like a jacket potato crossed with a roast potato.
This method of preparation involves cutting the potato into thin slices that fan out while baking. It can be used for other vegetables like beetroot, carrot and butternut squash, as well as a sweet version using fruits like apple and quince.
Hasselback potatoes originated in Sweden with the dish featuring in a 1929 recipe book “The Princesses’ Cookbook” by Jenny Åkerström. In 1953. Lief Elisson, a rookie chef at Stockholm’s Hasselbacken restaurant, revived this method for preparing the humble spud.
To prepare the fruit or vegetables of your choice, place chopsticks or wooden spoon handles on either side and cut into thin slices until the blade hits the wood.
- Four medium potatoes
- 25 ml olive oil
- One teaspoon rosemary or thyme (fresh if available or dried)
- One teaspoon cumin seeds
- Put two chopsticks or the handles of two wooden spoons on either side of the potato. Cut into 1-2 mm slices, cutting until the blade hits the wood.
- Put the potatoes in an ovenproof dish with the cut side facing up. Drizzle liberally with olive oil and sprinkle cumin seeds and thyme (or rosemary) over them.
- Bake in a pre-heated oven at 180 c for one hour. Serve on their own or as part of a main course with a pasty or nut roast along with your choice of side vegetables or a salad.