Hasselback potatoes use just 3 ingredients to create an impressive side dish. These Scandi-style roast new potatoes are easy to prepare and taste fantastic!
Sometimes, I need to prepare in advance so that the food is ready when we are. For instance, recently we were going to be out all morning, then home for lunch with my in-laws. I wanted to make something a bit fancy, but that could cook itself while we were out, so it would be ready to eat when we got home.
Hasselback potatoes
These hasselback potatoes provided the solution. They are super-easy to make and they look the business once they’re cooked – my in-laws were suitably impressed, anyway! I prepared them and put them in the oven, and set it to come on while we were out. We returned home to the glorious smell of roasting potatoes, wafting gently through the air.
History of Hasselback Potatoes
If the internet is to be believed, hasselback potatoes originate in Stockholm. I’ve always thought they had a vaguely Scandi feel to them. They certainly go well with salmon, herring, sour cream, and other Nordic accompaniments.
Hasselback potatoes – ingredients
Although they look fancy, these fabulous roasted potatoes are simple to make and have only three ingredients. To make them yourself you will need:
- Baby new potatoes – of course!
- Oil – I like olive oil but you can also use sunflower, canola, or any oil that’s good for roasting
- Flaky sea salt – optional, but I love the flavour it gives them
You will also need a sharp knife to make the parallel cuts, and a spoon to hold the potato while you slice it. The spoon prevents the blade of the knife going right through the potato and simply slicing it into bits!
Hedgehog potatoes
My daughter Kipper loves these. I’m sure she’s not the first child to rename them ‘hedgehog potatoes’, although I personally think they look more like armadillos.
I think Kipper ate even more than her grandma, she was so keen on them. I’ve heard from various friends that their roast-potato-hating children scoff them down when made this way. Presentation, it seems, is the key!
Serves 4-5.
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📖 Recipe
Hasselback potatoes – hedgehog potatoes
Ingredients
- 1 kg small new potatoes
- 3 tablespoon olive oil
- ½ teaspoon flaky sea salt (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- 1 kg (2.2 lb) small new potatoesWash the potatoes and pat dry.
- Place a potato in the bowl of a spoon, then use a sharp knife to make parallel cuts down through the potato. The sides of the spoon should prevent the knife cutting right through, so the potato ends up being sliced, but held together at the bottom.
- Repeat with the remaining potatoes.
- 3 tbsp olive oil, ½ tsp flaky sea salt (optional)Toss the potatoes in the oil, then arrange them, sliced-side-up, in a single layer in a baking tin. Sprinkle with flaky sea salt, if using. Roast at 180°C (350°F) for at least an hour, until cooked through and crispy.
- Eat your delicious hedgehog, sorry, hasselback potatoes!
Nutrition
More delicious potato recipes
If you need delicious prepare-ahead potato recipes that the whole family will love, why not try:
- glorious scalloped potato roast
- delicious carrot and potato layer bake
- savoury roasted baby potatoes with onions and mushrooms
Helen Sims-Williams
How did I miss these? They are perfect for ‘food preschooler will eat that takes no effort whilst baby wrestling that does not involve pasta, fish fingers, rice, or my favourite: ‘random foodstuffs on a plate”
FFF
LOL! I made some of these yesterday as friends were coming for lunch and they’d told me that these are the ONLY potatoes their kids will eat. Am impressed you can do the slicing part while wrestling a baby though 🙂
FFF
Thanks Mina! And thanks for hosting! H x.
Mina Joshi
I love the way these potatoes have been cooked. Thanks for linking this recipe to my potato event.