I just think these potatoes are so pretty. Hasselback potatoes are Swedish in origin. The name comes from Hasselbacken, a restaurant in Stockholm where they were first served. These spuds take more prep time than your standard baked potato but the presentation is worth it. The outside gets crispy and the inside stays tender.
The Perfect Pairing for these potatoes is chopsticks. Stay with me…. To prep these guys you have to slice almost all the way through the potato but not all the way to the cutting board. I placed the potato in between two chopsticks and the chopsticks stopped my knife from cutting all the way through to the cutting board.
There is not really an official recipe for the Hasselback Potatoes, it is more of a method. After I sliced the potatoes, I thinly sliced one clove of garlic for each potato and slid the garlic pieces in between the slices of potato. I drizzled olive oil on top and sprinkled them with salt and pepper. You could also add a little butter to the top if you prefer. I baked them in a 425 degree oven for 40-50 minutes, or until the center of the potato was tender. I covered them with foil for the last 15 minutes to keep the outside from getting too crispy. I think next time I may make my slices a bit wider, just personal preference.