Hasselback potatoes, (or as I called them as child, Hedgehog Potatoes. I think I like my name better) are a Swedish version of the roast potatoes. They might look a bit fiddly and you do need to slice carefully to ensure you don't completely butcher the potato. But with some finesse and a sharp knife you can create some beautifully thin fans on your potato. The result is deliciously crispy and pretty Hasselback/Hedgehog potatoes.
Usually I like to parboil my roast potatoes before they go in the oven but with these Hasselback Potatoes it is best to soak them in some cold salted water first and then using super hot oil/fat to roast them.
Why not try these at Christmas for an interesting addition to your usual roast dinner?
Hassleback Potatoes (serves 4)
You will need:
- 12 medium-sized potatoes, peeled
- 5tbsp vegetable oil (or goose fat if you're feeling decadent)
- 1 tbsp salt
- 1litre water
- Use a very sharp knife, a steady hand and lots of patience. Slice widthways into the potato going only two-thirds of the way down. Create the incisions as close together as you can without dislodging the previous piece, a couple of millimetres should be fine.
- Place the potatoes in a large bowl filled with the water and salt. Allow them to soak for at least 10 minutes and up to 30 minutes.
- Remove the potatoes from the water and pat dry with kitchen paper.
- Preheat the oven to 200C with a baking tray with oil inside.
- When the oil is very hot remove from oven and add the potatoes. Turn once to coat with oil but ensure the 'spiky' side is facing up. Season. Roast in the oven for 1-1 1/2 hours. Baste with the oil every 30 minutes or so.
- Enjoy with your favourite roast dinner!