Hasselback potatoes

Hasselback potatoes

By
From
The New Nordic
Serves
4 as a side dish
Photographer
Simon Bajada

Ingredients

Quantity Ingredient
16 small new potatoes
125g unsalted butter, melted
sea salt

Method

  1. Preheat the oven to 200°C. Peel the potatoes, then use the peeler to shape each one into a smooth, rounded egg shape. Without cutting all the way through, thinly slice the potatoes crossways all the way along their length. Place them on a baking tray and gently press down on each potato to fan the slices in one direction. Brush them all over with as much of the melted butter as is needed to cover them, and season with salt.
  2. Roast the potatoes for 25–30 minutes, brushing them occasionally with the remaining butter. They should be soft enough in the middle that a fork passes through easily, while the tops are golden brown and crisp.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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