How to make HASSELBACK POTATOES recipe (Baked Potato)
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- Опубликовано: 4 фев 2019
- #originalnakedchef
How to make Hasselback potatoes recipe. Simple to make a delicious tasting and very cheap! Hasselback potatoes are the Swedish version of a baked potato (Jacket potato). Perfect to serve up with steak or for a change your roast dinner. All the ingredients are shown at the beginning of the video with simple step-by-step instructions throughout.
I hope you enjoy!
Original Naked Chef
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Omg this is the best hasselback potato recipe i have ever made. I've made them multiple times the "normal" way, basting them in an herb/butter/spice mix and popping in the oven. But this method with the repeated basting was immaculate. I can not stress how much i LOVE this recipe!!!!!!!
I love how he makes himself a lil snack outta the skins while he cooks, which is really the best part of cooking- munching on ingredients while you do
The chefs little snacky snack
Chef's treat!
I am from Sweden and i would easily say this is by far the best way to cook a potato when it comes to the result. It takes some effort though as you have to work with it all the way. So I usually have it on special occasions only. The cool thing with the perfectly prepared "Hasselbackspotatis" is that is has all the varieties from crisp to baked in the texture and that is replicated in each slice.
I used to know a woman who would say," I hope they have potatoes in heaven." It doesn't matter how you make them. They are good.
In heaven, they will be zero calories and zero carbs:)
Heaven can be here on Planet Earth with good tasty tucker.
... except mashed.
@@isaacwildman3081 Mash is good too. :)
@@321scully To each his own. Not my thing.
Back in the 70s, my sister-in-law made similar potatoes. She mixed softened butter and onion soup mix, then put that in between the slices. She wrapped them in foil to bake them. They were delicious! I had forgotten about them until I saw this video.
Sounds heavenly
That sounds AMAZING
That’s actually a good idea. I might not go with a soup mix unless it was really high quality, but something of that kind They need something like that to really justify all the work. Not so keen on them otherwise, honestly
My dad did the same. He would add thinly sliced onions for the adults. I’ve made them using a Italian dressing. It was a different but very popular with my family.
I make oven roasted potatoes with onion soup mix! Cut the potatoes in pieces, mix with oil and the mix and bake until soft. Very good!
Had these at a wedding, loved them, and asked the caterer how he made them. But he wouldn't tell me :) Thanks for this! Can't wait to try it.
That caterer must not have been that good. I’m an electrician who is an excellent cook. I tell everyone my secrets because I’m secure in the knowledge that people will always enjoy my cooking. He must be insecure about his abilities.
@@johnkempton5269 He's very good actually! But it's him and his brother that run the business, so he said he runs the business side, and his brother is the chef. But I don't need them anymore for this! 🍷
Being a chef myself, I would say that was a d1ck move from your caterer pal. I always promote home cooking and I'm always pleased to help customers improve their cooking knowledge.
I made 2 of these this morning and I'm now in the process of making 6 more! Better than baked or even potato skins! Thank you !!!!
Brilliant using the wood spoons as cutting guides!!! 💕
The reason why the sliced potatoes stick together is because of the high starch content in typical baking potatoes, such as Russets which I highly recommend for this recipe. Starch is like glue, and if you remove some of the starch you remove the sticking together problem. The fix for this is really simple...just soak the potatoes in cold water (after slicing them) for about an hour. After soaking, rinse them well, turn the sliced side down on mat to drain for about 15 minutes, then pat dry well with paper towels. Prepare as normal after that. Guarantee the potatoes will open up nicely while roasting.
I was taught to use cold water with a salt (like a brine) instead of sprinkling salt on the potatoes. It gets the salt into the slices of the potatoes.
@@julieinthenorthwest4594 nice
Thank you!
WOW, thank you!
How much salt:water? Thanks!
9:15 don’t use the knife to separate the slices... use a small spatula to lift each potato from the middle, if the potatoes are cooked they will open up the slices on top this way.
I am trying this tonight as a scientific experiment, using fresh herbs from my garden and fresh minced garlic… sounds really good for a side dish for Christmas. Thanks!
You could use a hassle back potato splitterdividerseparator tool or an onion holder.
Well ... whats the verdict on the experiment?
@@picturetech it worked
How about slipping the cut piece of potato perpendicular underneath the last half of the cook. That way you can open them up a little bit more while it’s cooking and easily get that butter down in there.
Thanks!
Naked chef, you can't imagine how many times I've made your recipe for my family over the past couple of years. Thank you!
O. M. G. This is it for me❗️Soon as I finished watching this video; I went and made these Baked Hasselback Potatoes myself. And man did they ever made my day. I ate them all myself. This recipe has to be the best tasty food I’ve ever made. This is coming from someone who can barely cook. 😊😋 Man, don’t get me started on the Butter Mixture.
Exceptional demonstration. Clear, intelligent, concise. 1,000% plus....................... Thank You!
But he forgot the most important thing, 20 minutes before it's done, you should have the Breadcrumbson top, that's what makes the taste unique. Here in Sweden we eat it often, and without Breadcrumbsit is not the same at all :)
I am going to bake these potatoes for my Christmas dinner, Thank you!
Me too.
And me
and me too!
AND MY AXE
I'm doing this to. I want to do 2 batches, the same as the video and then another with cheese and onion butter mix in the slats. thinking it will be some hybrid crunchy au-gratin style!
Dear heavens, he's a fabulous cook *&* has a fabulous accent? _This_ American southern lady may well fall in love!
That's a lovely comment!
Happy Holidays & Merry Christmas to you.
Good grief that’s about the best cooking vid I’ve seen. No, I don’t watch many but wanted to know how to cook a potato really well since cooking is not my wife’s specialty.
I’ll try this recipe and be back for plenty more.
Would like to take this opportunity to thank Mother Nature for giving us the POTATO 👌
Indians in the Andes gave us the potato actually
@@virginiaoflaherty2983 I would like to take this opportunity to thank mother nature for giving the potato to the "Indios" of the the Andes , who later gave it to us....... thank you !
I would like to take this opportunity to thank God for making such a versatile vegetable as the potato. They can be eaten in so many scrumptious ways.
Jesus Christ made all things in Genesis Chapter 1. "All things were made by him; and without him was not anything made that was made." John 1:3
Potatoes have been called by many names Globally.
Eating the potatoes right now. I'll be making these again and again.
But I have renamed them "Potatoes Armadillo" .
Pete Brown That’s a very appropriate name! I think I will name them that as well! Armadillo Spuds
hey that a good name to call them! ingenious
@Krille Krille In the UK we *never* peel 'jacket potatoes'. If they're peeled before cooking in the oven we call them 'roast potatoes' of 'roasties'.
@Krille Krille Some jacket potatoes are usually King Edward, i think they just call it for jacket potatoes, it's not a potato sort. Yes it's common to use King Edwars as Hasselbackspotatoes in Sweden, but most restaurants tend to use Asterix instead. Asterix doesn't contain as much starch as King edwards. But it's all a matter of taste.
@steve stokes , Hey Steve. I am so glad you posted. I've run into a bit of a problem you may be able to help.
A few years ago I began breeding racing armadillos, but they seem to be more interested in jumping than running. Do you believe adding a bit more butter and garlic could speed things up at all?
Thanks for the help
never seen these before, they look delicious!
My wife has been making these for years, always a treat.
Brings back great memories of my Swedish mom. They’re sooo good! Thank you
Found this recipe by accident ... I had to drop everything and make some of these Hasselback potatoes! You have inspired me. Now a glad subscriber.
Me too
I tried these last night and my family loved them. Thank you so much for a great recipe.
This is one of those recipes I keep coming back to. We're having it tonight with steak. What a great technique!
I'm going to do this for Christmas, they look amazing!
I’m feeling hungry now.
John Brooks me too😕
This makes want to do some potato's yep time to make some potato's
This looks SO good, glad we bought some potatoes to try this recipe!
I was about to say this :-D
Yay! I made some, didn't have the herbs/spices but it turned out ok for my 1st attempt.😀-Mr STT
I've just had them with pork chops and garden peas did it for my hubby to he really enjoyed them so thanks for the recipe will be doing them again x
Making these right now, can’t wait to eat them! Thanks for great recipe and easy instructions😊
As opposed to the bloomin' onion, this is a bloomin' potato. Absolutely beautiful!
Mahdi
Paul, I like your observation! How about adding a "blooming" pork chop or chicken breast to the plate and completing the trifecta?!
Who could resist these tasty pots with a nice beef tenderloin combo ?Will certainly give these a try...thanks for the share chef !
I made these and they're genuinely the best potatoes I've ever had. I'm a bit of a home cook and this is gonna be one of my staple dishes.
Have you discovered any good tips or tricks to make these better?
I just made these tonight for myself and my room mate. My room mate isn't a huge fan of potatoes. I made 3 for each of us. She ate her three and asked if there was anymore. These potatoes are AMAZING!
Bet she weighed 230 lbs or more.. what you dont know is , potatoes contain a lot of carbohydrates( sugars) once digested 😜
I'm so glad I found this before Yule! This is the first of your videos I've found; you can bet I'm gonna go and watch some more! 💖
I bought a vegetable spiral cutter (about $20 online) for making zucchini noodles, carrot curls, onion strings, etc. I tried this recipe with spiral cut potatoes and it came out beautifully! I used russet potatoes and a couple of times a potato eye got caught on the blad, so remove those first.
I cannot wait to try this!! Wow looks absolutely to die for!!
Oooooh, delicious!! I can hardly wait to make some ... thanks a lot.
Never have heard of these but definitely going to try them! Thanks 😀
These look lovely, got to make some of these over Christmas, thanks for sharing and have subscribed. happy Christmas!
What a great recipe, again! Just recently discovered you, Sir, (via your Chicken Kievs recipe ) but already I can see you're going to up my cooking skills.
Awesome potatoes with flavour.
I'll be making them today to go with a hunters chicken recipe.
Thank you for passing on your knowledge & passion!
10/10.
👏👏👏
Been meaning to make these for ages and finally got these bad boys on the go, nice one fella.
Hasselback B'tatuz! Legend. These are on the list to give a try. They look great.
Just happened to be scrolling through videos and saw this. Never heard of this kind of baked potato before. I will be trying the recipe this week. They look delicious.
Those potatoes look so delicious and looks very simple to make. Can't wait to make them. Mmmm.....good.
I just come across this video, watched it, raced up the street to buy the ingredients and am back home now in the kitchen making this recipe. Can't wait to see the results
Going to take a run at these tonight matey! 💪🏻🇬🇧🎅🏻
Nigel jordan So am I....💪🏼🇺🇸
Don't forget to spread your buttery mixture over the open slits...
Nigel jordan Christmas dinner!
david groves Fantastic, we loved them! Thanks 🤗
@@BlackSuneEmpire Can also add and sprinkle some hard cheese on top of the slits 🇸🇪
ive never cooked spuds like this before. looks amazing. im def gonna do them over the christmas break for myself and my daughter. thank you for the upload
DEN ROSE
Can you let us know how they turned out , I might try them for Christmas.
These are REALLY appealing. Thank you! I've never, ever met a potato I didn't like. Surely, there are potatoes in heaven!
Brilliant idea, looks scrumptious, love the added garlic!!
Well it's valentine's day and I'm excited to make these for my wife and I. Thankyou for the lovely idea!!
Mouth watering, drooling I was. Thank you. I'm making it now.
Wow! Tried this for the first time today - they were utterly delicious. I used rosemary, thyme, garlic salt and chives.
I served them with tinned mackerel and boiled egg with half a raw chopped onion. Beautiful! Thank you - great recipe.
Did you use fresh garlic? I am thinking I am going to use my food processor to chop the garlic and herbs finely chop that is!!!!!!! They sound great!!!!!
I live in the u.s. I am also making a prime Rib roast, roasted garlic lemon Brussel sprouts! I think that will do. And I am going to try popovers!
@@carmelahilton7549 No - I used garlic salt, not garlic. Although garlic on it's own would also go really well with this.
Just tried this recipe tonight, they are wonderful! 👍👏
Big thumbs up and a new subscriber. Always on the lookout for simple foods cooked with a little twist. Those Hasslebacks look delicious, can't wait to try them.
Thas great mate.
I've got to make me some those tatoes. They look positively scrumptious.
Great Job on the play by play. Looks like a great recipe and can't wait to try it.
Thanks for fast forwarding through the details and not boring us with watching you do each potato at each step of the way.
Glad you enjoyed it!
Happy Christmas!
I can't believe I'm watching this at 3.41 in the morning thinking, I've got to make these for tea this evening, they look gorgeous. Should go back to sleep now! 😀
And did you?
Plus 10 for not wasting the trimmings. Good job, they look fantastic. No need for spoon handles when slicing, just hold the knife handle high (with the tip end down) so you don't cut all the way through them. It makes quick work of them.
You can also put thin squares of butter into each section before baking, the butter melts perfectly into the potato while baking.
Seems like too much work. Is this worth the effort?
Gordon Owens fick off
its a potato, Gordon. Not a god damned Croissant.
You're going to have a bloody heart attack!
BiffBallbag You need to learn how to spell “Croissant” !
Looks delicious. Thanks for the recipe!
Was born in the 50's & now asking where have these been all my life ?? fANTASTIC !!!
Nice one!
At least you can enjoy these for another 30+ years hopefully!
Brilliant! A great meal fixture, from simple method & ingredients. Thank you! I would add a tad of pepper though, but that's me!
Now I know the difference between putting something in the oven and cooking something.
Followed the steps you took. A bit more work than usually would go into a dinner and well worth the effort.
Thank You for making the video
I really enjoyed this. Thank you. Looking forward to trying it!
These look great, I've never seen potatoes done like this before. I'm gonna try it!
@Original Naked Chef - Thank you for this lovely recipe! Two variations occurred to me: (1) Sticking a thin bamboo skewer lengthwise through the middle of each potato, would allow you to spread out the 'leaves' to allow greater crisping & flavour penetration, the skewer would hold the slices in place (2) with the slices spread out thus, sprinkling grated cheese (cheddar/gouda/parmesan etc) into the inter-slice spaces would melt the cheese during baking and enhance the overall taste. And for cooks with time on their hands, you could even insert thin slices of cold cuts into the spaces.
Really?! As if the butter wasn't bad enough! YOU, had to go and give me other ideas, that sound irresistible! I put on weight?! It's your fault ! You and the Naked Chef, dammit!! 🤣🤣🤣🤣🤣🤣. Stella
Hate to agree with Stella on this, but dang you!! My mouths waterin soooo badly right now I'm heading to my kitchen to hasselback me a tatter!!
After slicing nearly through, set the potato on the piece you cut off and the slices can be fanned out easily to get whatever you choose to put between the cuts. Then pull it out from under the potato.
I used to make these when ever I had the money when I was unemployed. I still do because they are delicious...
Dennis Buskenström
I am not following you at all… Are you trying to say these are expensive to make? And why would you have money if you were unemployed? You still make them because they are delicious - so what does being unemployed have to do with anything?
@@anti-ethniccleansing465 noodles are generally cheaper. I used to take poorly paid day to day jobs and state funded study courses. The rent and other bills where prio 1. So yeah, these where luxurious, especially with home puckens mushrooms and gravy...
Dennis Buskenström
It sounds like extras you liked were luxurious - not the potatoes. And noodles don’t have remotely as much nutrition as potatoes. So the buck doesn’t go as far in giving one brain food/energy.
Glad to hear you got your stuff together Dennis. Now it would be amazing to see you go back in time and eat some potatoes instead of your noodles like this lad is suggesting
That looks delicious. Can't wait to this recipe. 😋
Thank you so much. Delicious ! From Seattle USA.
Looks great, I’m going to try these.
as an old man who often cooks for himself this is magic
As an old woman who cooks for 2, it IS magic! LOL!
ditto
As an old man +2 women, I do the cooking because they are useless.
Try putting a thin slice of onion between each potato slice. 😀
@@MrWhoevr I put 1/2 a slice of bacon on top of ea potato. Delish!!
I'm going to have to try this recipe. It looks good enough to eat. Thanks for the video. Great idea by the way.
Looks great! Thanks for the recipe idea for treating my camping buddies!
Great recipe and video! Just finished making a plate at 2am in the morning 😂😂.
Thanks for a great recipe from across the pond!
Can’t wait to try those. They look amazing! I really enjoyed the video as well, it was well made, perfectly described, and you have the most delightful personality. Thanks for sharing it all with us! I think I will subscribe! ☮️
Thanks so much! 😊
WOW!!!!!!!!! I would highly recommend this. Thank you for sharing your recipe!!!!
we made those for thousands of functions back in the 80s-90s. We semi steamed it first then poured pretty much the ingredients for onion soup over it and finished it in the oven, yum yum!
Accompanied by a smashing fondue no doubt.
Yes. Good large catering dish. We just used olive oil, salt, pepper & paprika.
I'm going to try these for Christmas this year. Beats the mashed potatoes I was going to make.
I was literally drooling by the end of the video - subscribed!
Thank you, I was so tired of mash potatoes or bake potatoes in the micro way, YOU have made my day. Omayra
Hasselback Potatoes look so good they sound so tasty and I think I'm going to make them. Thank you.
I made these today as part of my Easter Dinner!! Super delicious!! The way the garlic and herbs perfumed the butter was amazing!! I used baby Yukon Gold potatoes and it turned out great! Thanks for sharing this recipe!😁
Shokugeki!
Gorgeous. Might add that to my ”to try” list.
In the process of making them now I have a feeling it’s gonna be a staple in my house thanks for the recipe
A couple of extra tips on not cutting all the way thru the potato. In addition to the spoons, I have used two equal size plastic cutting boards, and put on either side of the potato and wooden chopsticks will also work, just don't cut down to the wood on the ends of the spuds. When preparing more than one potato the cut surfaces can oxidize and turn gray. Try cutting, then tossing each potato into a gallon of water with a little acidity, I use a tablespoon of concentrated lemon juice or white wine vinegar. This, as one comment already made, allows the starch to dissipate so the slices won't stick together. If adding fresh chopped garlic, do it later in the baking process or it will burn and taste bitter.
Wow, ty Don. The use of 2 same cutting boards just made my kitchen life simpler. :) I'll use that for more than this dish for sure. Thanks again. :)
Huh, I've never heard of these, they look great, I'm going to try them!
yes, you should...
Glad to have found this vid again.. has taken me ages.. have saved this time .. was a winner with the Chinese pork belly and by far the best hassleback potatoe vid on RUclips 💯
I am making these today with Sunday dinner!!!! The potatoes 🥔 look so damned delicious 😋
Thank you! I made these about 40 years ago for a family dinner and everyone loved them. I can't imagine why they dropped out of my culinary repertoire, but that's about to change.
If you made them 40 years ago they weren't called Hassleback potatoes.
@@sallumetta5620 Hasselback Potatoes were created at Hotel Hasselback in Sweden in the 1940s. 1} How do you figure they weren't called Hasselback potatoes in the 70s and 80s, and 2) what difference does it make what they were called when I made them? The outcome is the same. 3) What do you care?
My bad bro. Thanks for the info.
They look delicious 😋
Haha you were thinkingBaywaytch
The hause’
David hasselback? To funny
Looks delicious and I would love to have one right now. Thank you for your video and God Bless
Just made these. Absolutely delicious. Did the crispy bits too. Very nice.
Thanks for posting this. I hadn't heard of hasselback potatoes until now. I can't wait to make these.
Hope you enjoy
Who else thought that brush and that garlic bottle was connected?
I did too.
Yup.
Lol !
Yes.
My friends, you have got to try this seasonings on your next savory meal: it is indeed, so good
ruclips.net/video/QKZJlC1Pl6s/видео.html
As an America, I'm really digging this guys voice. Sounds like a voice actor
Edit: also thanks for giving us imperial measurements too
He’s impersonating Jamie Oliver
@@lizweiss4599 a little like Michael Cain
So I've heard the proper way to pronounce Michael Cain as an American is by saying "my cocaine "
As an Englishman, so many times I've had to turn OFF American movies or videos because of their very bad diction. I can understand why you dig this guy's voice.
I think he sounds like a taxi driver.
Making these right now. Thank you for the recipe and idea.
Take the dish out and place it on a safe surface, then close the oven so it doesn't have a huge drop in cooking temperature. Do the basting then return it to the oven. Less cooking time and no blast of hot air in your face as you bend down into the oven.
This was genuinely really enjoyable to watch :)
Dude this is great! Making this 2morrow 🥔
Those were very popular in Denmark in the 80’. I remember that we made them all the time when I was a kid. 😊
Those potatoes look good enough to eat. If they had those at McDonalds I would hop in the car right now and go get one. Or Two!
@@guidedmeditation2396 I'm sorry but I don't think anyone should mention
McSh!its after anything involving real food
Norway too, in the 90s though. ;w;
Good idea! Sounds delicious.