Hasselback potatoes were first introduced by a Swedish restaurant – Hasselbacken in Stockholm – in the 1940’s. Getting particularly popular in the seventies, the dish was served at special occasions alongside other timely favorites such as pork tenderloin in puff pastry with mushroom cream sauce, shrimp cocktails, and upside down pineapple cake. However, no food this delicious should ever be stuck in a time warp and with some alterations, hasselback potatoes will fit perfectly alongside contemporary favorites on any modern table.
Traditionally made with larger, high starch potatoes such as russet or yukon gold, this version is made with small, fingerling or new summer potatoes. Bread crumbs are replaced with gluten free almond flour, parmesan cheese with garlic and sage. To top it off, the dish is sprinkled with fried sliced garlic and whole sage leaves.
hasselback fingerling potatoes with garlic & sage
1 ½ pounds fingerling or new summer potatoes/baby dutch yellow potatoes
1 bunch fresh sage leaves
5 garlic cloves
½ cup butter (1 stick/113 g)
¼ teaspoon salt
1 tablespoon almond flour
Finely chop 1 garlic clove and enough sage leaves to make 2 tablespoons. Soften butter with a fork and blend in chopped sage, garlic and salt to create a creamy herb butter. Set aside.
Fry remaining garlic (cut into thin slices) and whole sage leaves separately in a small frying pan. Pour in about ¼ inch oil and bring to medium hot. Fry garlic for 1-2 minutes and sage leaves for 5-10 seconds. Leave to dry on a paper towel.
Leaving the skin on, cut potatoes into 1/16-1/8 inch slices (without cutting all the way through) using a wooden spoon as a stopper. Simply let the potato rest in the spoon while cutting and the edge of the spoon will make it impossible to cut all the way through.
Place potatoes, cut side up, in an oven safe pan and using about half of the herb butter, spread a generous amount over each potato. Set aside the remaining butter for later.
Bake at 400F/200C for 30 min, then top potatoes with the remaining butter and sprinkle with almond flour. Bake for an additional 20-30 minutes until potatoes are soft on the inside and crispy on the outside.
Remove potatoes from the oven and spoon with melted butter from the bottom of the pan.
Sprinkle with fried garlic and sage leaves and serve immediately.
Cast Iron Griddle from Lodge.
Photography by Philip Blankenship.