Hasselback
Hasselback is a way of slicing a potato thinly but not all the way through, so it fans open in the oven with crisp edges and a soft, fluffy middle.
Also called Hasselback potatoes, Hasselbackspotatis, Accordion potatoes.
Hasselback is a cut where you slice a potato or other firm food into thin slices that stay joined at the bottom. In the oven, the slices fan open like an accordion. The thin edges turn crisp and the inside stays soft. The same cut works for sweet potatoes, butternut squash, zucchini (courgette in the UK), apples and even a loaf of bread.
How to do it
- Pick oval potatoes of a similar size, about 150 to 200 g (5 to 7 oz) each. Scrub them well. Peeling is optional.
- Cut a thin slice off one long side if the potato rocks, so it sits flat.
- Lay a chopstick or a wooden spoon handle along each side of the potato.
- With a sharp chef's knife, cut straight down every 2 to 3 mm (about 1/8 inch). The chopsticks stop the blade about 6 mm (1/4 inch) from the bottom.
- Brush with melted butter or oil and season with salt, getting some between the slices.
- Roast at 220°C (425°F) for 50 to 70 minutes, brushing again halfway, as the slices begin to open.
How to tell it is done
The edges are golden brown and crisp, the slices have fanned open, and a thin knife slides into the center with no resistance.
Common mistakes
- Cutting all the way through. Use the chopsticks every time, especially near the ends where the potato is thinner.
- Slicing too thick. Thick slices do not open and the potato cooks like a plain baked one.
- Using a waxy potato and expecting a fluffy center. Floury or all-purpose potatoes give the classic result.
- Brushing butter only on top. Fat that gets between the slices is what makes them crisp.
Where it comes from
The name comes from Hasselbacken, a restaurant in Stockholm, where the potatoes are said to have been first served in the 1950s. In Sweden they are called hasselbackspotatis. A score is a shallow cut on the surface; a Hasselback cut goes much deeper.
Hasselback recipes
1 recipe from the sites we collect.
Related terms
- SliceTo slice is to cut food into flat pieces of even thickness. Good slicing is about a sharp knife, a safe grip and, for meat, cutting across the grain.
- RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.
- ScoreTo score is to make shallow cuts in the surface of food, such as duck skin, fish, pork rind or bread dough, to help it cook evenly, crisp and look neat.
- Golden brownGolden brown is the deep, even gold color food turns as it browns in the oven or pan. It signals flavor from browning and that baked goods are cooked.
- Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.