Dear Potato lovers of the world,
It gives me great pleasure to introduce you to this unique, incredibly tasty & Stunning Hasselback Potatoes. I adore this recipe since it’s both stunning to look and delicious to eat. Some hasselback potato recipes call for the use of cheese, ham or sour cream. However, my recipe uses neither!
It is the most healthiest version of hasselback potatoes as it needs no sour cream or cheese. Three main ingredients you need are yogurt, mint & chickpea flour. These Stunning Hasselback Potatoes are a wonderful side dish for you that pairs perfectly with just about any vegetarian meal or protein… Steaks, chicken, roasted lamb, baked ham, pork chops, you name it. They are a crowd pleaser, no matter what you serve with them.
HISTORY OF STUNNING HASSELBACK POTATOES
Hasselbacken, is the Stockholm restaurant where this Swedish dish called “Hasselback Potatoes” were served for the very first time. Although there have been arguments by local Swedes, that this traditional Swedish recipe has been around for years and was not developed or created by this restaurant.
They are also called Accordion Potatoes or Pillbug Potatoes. These delicately seasoned minty zingy hasselback potatoes are insanely crusty on the outside & soft on the inside.
RECIPEFORTE’S EXCLUSIVE TIP – HOW DO YOU CUT THESE IMPRESSIVE HASSELBACK POTATOES?
What Is The Current Trend?
Now, one of my many reasons to start this blog was to educate readers, provide them with tips & tricks that are not only handy in the kitchen but also the correct, easiest & fastest way to accomplish tasks around the household.
When it comes to Hasselback potatoes, I have come across so many recipes on the internet advising readers to place potatoes onto a large wooden or metal spoon, to prevent slicing it all the way through. I tried this technique quite a few times. I used wooden spoons (as many experts suggest), placed it between two chopping boards (heaviness factor, so that ), balanced the potatoes between two coasters (for the handiness factor) or chopping off the potato base a little, to make tiny stand out of it.
None of these techniques quite worked for me, I inadvertently ended up:
- Either slicing up the potato all the way through OR
- Catching the wooden spoon because it kept on sliding away (it felt like juggling in a circus). It was impossible to keep everything in place OR
- Making uneven slices (that would prevent achieving the perfect accordion look these potatoes are so famous for) and lastly,
- Cutting my finger in the process…unfortunate??? YES!!! (I would never advise my readers to even attempt something like this!). Because let’s be honest, not everyone out there is a trained chef and can juggle so many components at the same time.
What Really Should Become The Norm?? This…TECHNIQUE.
After multiple trials, lots of back & forth I ultimately had that Eureka moment! Believe it or not, this idea came about from the creative videos we see on social media platforms. This specific one actually is about tying your shoelaces creatively, wherein the shoelace is threaded on one side with little loops protruding from the eyeholes.
Then a knitting needle is threaded through the loops to keep it from unraveling. This got me thinking & I immediately rushed into the kitchen to thread a skewer into the potato.
Why not invent a new technique for ease of all? Cooking should be fun and uncomplicated!
HASSELBACK POTATO VARIATIONS
You can give the plain old spud a glamorous look & superb taste by combining below ingredients to create your own personal favorite.
- Dairy – Sour cream, cheddar cheese, blue cheese, parmesan, cotija cheese, mozzarella cheese, ranch dressing, heavy cream
- Veggies – avocado (made into aioli), bell peppers, onions, mushrooms, lemon, garlic, jalapenos, ginger
- Herbs – Cilantro, chives, parsley, rosemary, mint, spring onions
- Sauces – avocado aioli, buffalo sauce, hot sauce, salsa
- Meats – chorizo, bacon, eggs
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Leftovers can be refrigerated in an airtight container for up to 5 days. You can even prepare these potatoes ahead of time, keep them in an airtight container, and then bake them for 10 minutes before serving!
If you have any leftovers, you can store them in the freezer for up to three months. Once you’re ready to eat them again, simply reheat them in a 425-degree oven for 20-25 minutes.
Minty Zingy Hasselback Potatoes
- 6 Tbsp. Unflavored yogurt, regular or Greek
- ¾ Tsp. Ginger paste
- 1 Tbsp. Besan or chickpea flour
- ½ Tsp. Cayenne powder or Kashmiri lal mirch
- ½ Tsp. Paprika powder or Deggi mirch
- 1 Tbsp. Lemon juice
- 2 Tbsp. Cilantro, finely chopped
- 1 Tsp. Mint, freshly chopped or dried
- 2 Tbsp. Oil
- 1 Tsp. Salt
- 5 Medium sized potatoes Russet or Red or any other variety
- 2 Tbsp. Butter, for basting
- Mix all the ingredients for the marinade & keep aside.
Prepping the Potatoes
- Preheat the oven to 400°F. On a cutting board, place a potato lengthwise. Thread the skewer through the potato, leaving the potato ½ -1 cm intact at the bottom.
- Partially slice each potato into ⅛”-¼” thick slices, you will not be able to cut all the way through as the skewer acts as a safety guard.
- The potato will stay intact at the bottom & not fall apart. Remove the skewer from the potatoes.
- Lay the potatoes out on a baking tray. Brush the marinade all over the sliced potatoes, making sure that marinade gets inside each sliced part and bake for 40 minutes.
- Remove potatoes from the oven, apply a second coat of marinade and bake for another 40 minutes.
- Check for doneness by inserting a knife or a toothpick. If not done, bake for another 10 minutes. The hasselbacks should be crispy and have a deep golden color.
- Melt some butter over the stove or in a microwave (if the butter is at room temperature no need to microwave)
- Brush some butter onto the potatoes, making sure to brush in between the slices and serve immediately with your choice of salad.
- Potato variety -You can pick any kind of potatoes like Yukon gold, Russet, Red potatoes.
- Prepping – Scrub, wash & clean the spuds using a kitchen brush (brush for cleaning veggies only) before slicing.
- Browning of Potatoes – You can keep sliced potatoes in a bowl full of water mixed with white vinegar or lemon juice to prevent oxidation.
- Sauce – I see a lot of recipes use sour cream to top it off with, before serving. Béarnaise, Hollandaise, or Béchamel sauce are few other great options to choose from too.
- Oven Temperature – You need to bake it at 400 ℉ for 70-90 minutes. If you need to cook it faster, increase the temperature to 450 ℉ & bake for at least 70 minutes. It is impossible to cook regular sized potatoes within an hour unless you are using baby potatoes.
- Accordion slicing – the less thick the slices are, the more beautiful the fan shape appears. Keep it between 1/4″-1/8″
- Knife – try using the sharpest knife available in the kitchen to get evenly sliced potatoes.
- Crispiness – Draw out the starch by soaking the sliced potatoes in vinegar water for a few hours,. As a result, your potatoes will turn out more crispy! This of course is optional.
- Butter or Oil – I used butter in my recipe but you can go for olive oil too. I wanted these hasselbacks to have the taste of buttery mashed potatoes
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Enjoy this STUNNING HASSELBACK POTATOES with Coconut Stir Fried Cabbage and Peas rice.
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