Hasselback potatoes are a type of potato dish. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis.
Hasselback potatoes is a simple & easy dish. The baked potato becomes crispy & brown, while the inside is soft and creamy. Medium sized potatoes work best. Potatoes with an oblong or oval shape are most often used.
I made this hasselback potato with south Indian twist. This is really delicious than usual potato fries
Potatoes – 3 medium size
Butter – 1 tbsp (melted)
Pepper powder – 1 tsp
Cumin / jeera powder – 1 tsp
Garam masala – 1 tsp
Garlic – 3 cloves finely chopped
Curry leaves – few chopped finely
Salt as required
- Preheat the oven to 425˚F.
- Wash the potatoes in cold water & remove the moisture using clean kitchen towel.
- Put the potato on a chopping board, flat side down.
- Using sharp knife cut the potatoes from one end, almost all the way through, at about 3 to 4 mm intervals.
- Arrange the potatoes in a baking tray.
- Apply melted butter, seasoned with salt, pepper, cumin powder & garam masala over the top & in between the slits.
- Spread the finely chopped garlic, curry leaves on in between the slits.
- Bake the potatoes for about 30 – 40 minutes or until the potatoes turn crispy and the flesh is soft.
- Serve hot & enjoy.