How to Make a Hasselback Potato
The seasoned Hasselback potato turns out crispy on the outside and tender on the inside. Almost like thick potato chips, but better! Perfect dinner side.
Hasselback Potatoes with Lemon and Rosemary
I've been on a Hasselback kick lately. A funny name, isn't it? For something so lovely, unique and delicious! A traditional way of serving potatoes in Sweden that goes back to the 1700's, Hasselback potatoes have had a surge of popularity over the past few years here in the States. I love simple ideas that take ordinary every day ingredients to over-the-top extraordinary, and these fabulous Hasselback Potatoes with Lemon & Rosemary certainly fit the bill. They honestly don't take much longer…
I think of these Swedish roast potatoes as being rather like sauteed potatoes on the stem: each one is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached. Traditionally, maincrop potatoes are used, but I love these made with new potatoes, too; in which case, Charlotte or Ratte, which are waxy-fleshed and taperingly oval in shape, are best. If you're…
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The Food Lab: Hasselback Potato Gratin (These Might be the Best Potatoes Ever) (Serious Eats)
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Fa