Hasselback potatoes

Create fun and beautifully roasted potatoes with just some cuts. These Hasselback potatoes on a crunchy coleslaw salad will make your dish a perfect looking and tasting meal.

Hasselback potatoes. Yes, that’s how this potato recipe is called. Well, look at the picture and tell me what do they remind you of? Rib pattern or accordion, right? Wink.

Anyway, they got the name after a Swedish restaurant, where they first invented them. I think they look fantastic. Don’t you think? And they are easy to prepare, as well. Mmm, roasted potatoes are simply the best!

Moreover, the most important thing is not to cut completely through the potato. In order to achieve that, you can use a trick. Simply use two chopsticks or two wooden spoons (placed lengthwise on each side of the potato) as a stopper. This way, at every slice, the wooden spoons will stop the knife from reaching the cutting board and cutting all the way through the potato.

Also, try to cut thin slices. Around 3 mm will do great. As a result, the slices will be more flexible and they won’t break. I think roasted potatoes taste so darn good, that they don’t need much of spices or anything. Therefore, I simply use butter, sea salt and some fresh thyme.

In addition, I made also a crunchy coleslaw salad. An amazing and easy recipe with some cabbage, carrots and onion. Done! And just like that, you have an amazing meal ready. A great meal for a mid-week lunch, too.

Ingredients for 2 portions of Hasselback potatoes:

• 6 medium potatoes
• 50 g butter (melted)
• sea salt
• 1 carrot
• 1/4 of the white cabbage head
• a small red onion
• olive oil
• fresh black pepper
• half a lemon (juice)
• mayonnaise
• fresh thyme

To begin, clean and grate or thinly slice the cabbage. Peel the carrot and grate it as well, peel and slice the onion. Then, combine all of these in a salad bowl, sprinkle with salt, lemon juice, season with pepper and drizzle with some olive oil.

Quickly toss the salad, in order to spread the dressing evenly on the salad and place aside. Preheat the oven to 200º C.

Furthermore, wash the potatoes, but leave the skin on. Then start slicing them thinly (ca 2-3 mm) from right to left without cutting through them. Place two wooden spoons or chopsticks parallel on both sides of the potato.

Next, place a baking paper into a baking plate and place the potatoes on it. Quickly drizzle them with some olive oil, brush them with some melted butter and season with the sea salt. Keep some butter for halfway through.

Put them to make on the middle rack for 40-60 minutes. It all depends on how large the potatoes are. After 30 min, brush them again with the remaining butter and bake until tender and golden brown.

Finally, nicely arrange the coleslaw salad and top it with the beautiful Hasselback potatoes. They make a great rustic meal, perfect for vegetarians and meat lovers.

Enjoy!