The Hasselback Potatoes combine two of our favourite potato treats. It has the crispy edges of the french fries and the gooey inside of the mashed potatoes. Interestingly, the name of the tasty side dish comes from the Swedish word Hasselbacken, taken from the Stockholm restaurant where it was first served. The name was coined in 1953 by Leif Ellison, a trainee chef at the restaurant.
The fillings and seasons of the Hasselback potatoes are completely up to the discretion of the chef and one can use a multitude of seasonings including butter, cheese or anything that comes to one's imagination. All one needs is a good oven, some big potatoes and this dish could easily become the centre of attraction during your weekend family dinner. However, remember, since the dish is made including the potato skin, be sure to scrub the potato clean with tap water and a vegetable scrub brush to remove any dirt. If there are any sprouts on the potato, use a knife to remove them and pat the potatoes dry before using them in the recipe.
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