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Hasselback recipe

Marleen · · 3 min lezen

Hasselback recipe

Hasselback recipe

With the Hasselback method, you can create enchanting presentations on your plate using potatoes, beets, or sweet potatoes! Ideal for impressing your dinner guests with your cooking skills at home :-)

The classic, originally Swedish, recipe for Hasselback potatoes describes slicing the potato into thin slices about halfway down, then brushing it with melted butter, breadcrumbs, and almond flakes before baking it in the oven until golden brown.  

I have a slightly simpler variant that can be applied to regular potatoes, sweet potatoes, or beets.

 

Ingredients:

1 kg potato, sweet potato, or small red beets

2 garlic cloves

3 sprigs of fresh thyme

Olive oil

Salt

Black pepper from the grinder

 

Additionally needed:

2 wooden spoons

Sharp knife

Preparation:

Preheat the oven to 200 degrees.

Scrub the vegetables (I will refer to it as potato from now on, but it can also be sweet potato or beet), so the skin is clean. Place a potato on a cutting board, position the handle of a spoon against both sides, and slice the potato into thin slices with a sharp knife, ensuring the knife doesn’t cut all the way through due to the spoons. This keeps the bottom of the potato intact.

Peel the garlic cloves and chop them into pieces, strip the thyme leaves from the sprigs, and combine this with 4 tablespoons of olive oil and a teaspoon of salt in a tall measuring jug. Blend the oil until smooth.

Place the potatoes in a baking tray, gently pull the potato slices apart, and generously drizzle with the herb oil. Bake in the oven for 30 minutes. Then, poke the bottom of a potato with a knife; if it goes through easily, they are done.

 

Delicious as a side dish for the BBQ, or as a substitute for a regular potato.

 

Tip:

Beets can also be enjoyed cold with a refreshing sauce. Let them cool once cooked and in the meantime, prepare the yogurt sauce by mixing the following:

3 tablespoons full-fat yogurt or crème fraîche

Small bunch of chives, finely chopped

Half a teaspoon of horseradish (fresh or from a jar)

Pinch of salt and pepper from the grinder.

For a beautiful presentation on your plate: Dark purple roasted Hasselback beet drizzled with this white sauce and sprinkled with finely chopped green chives.

 

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets

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