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.
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.
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.
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!
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.
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.
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.
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.
@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
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.
Today we are celebrating thanksgiving 2024 and my 14 year old and I are making your potatoes again. So good! It’s become a bit of a tradition with us. We even make sure to watch your video because your presentation brings a smile to our faces! Thankful for the Naked Chef today! Cheers!
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 :)
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!!!!!
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 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.
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.
When I make these, I use chopsticks instead of the spoons, and when I bake them, I'll usually put a bit of tinfoil underneath the potatoes to help them fan out a little. Works really well, and sometimes I'll put some grated Parmesan on top just before it comes out. We love these, and they always look so great for guests, but they're so easy to make that we have them rather often!
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!
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.
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
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!
I'm swedish, and my family always makes hasselback potatoes on major dinner or celebrations, like new years eve and stuff like that. sometimes at birthdays if anyone asks for it specifically, otherwise we make smörgåstårta, which is a breadbased "cake" with fruits, salad, smoked salmon, shrimp and all sorts of yummies. We usually peel our hasselbacks, and we don't cut the bottom. Not really necessary, but we do use the wooden stick-trick. If you have leftover chopsticks from your last visit at the chinese takeout, you can probably use those. We also don't use oil, it doesn't really do much, at least in our opinion. The butter is the star, after all.
@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
Absolutely! Take the tray out and close the oven door, otherwise the oven will cool considerably, it will have to reheat the times he gives for cooking will be inaccurate.
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.
@@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?
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!
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!😁
Tried these yesterday. Fun to make, and really didn't take more than a few extra minutes to prepare. They LOOK as fantastic as they taste. Would be a great addition to a meal for guests.Thanks Chef!
As a swede, i can really recommend this dish for desert for guests and suchs, It's really good, we mostly serve this during the summer. We also like to mix them up with garlic, cheese and spices. My personal favorite is "Skagenröra" It's like a mix with mayonnaise and shrimps. Really good.
@@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'm making *HASSELBACK POTATOES* for the second time today! When my Mom tasted them this morning, she had never had them before, she immediately requested that I make them again. Each time, I sliced the potatoes, then boiled them for five-to-seven minutes before adding oil, seasoning, and baking them. I'll definitely be doing this more often! 🤗
I do these potatoes on Wednesday with a stuff pork loin with roasted Bussell Sprouts green onion garnish with pickle Beets. for 4 people and a bottle of a Good Wine from California. something light pink/gloden dry/sweet to help incenses the meal followed by a coconut creme pie with a more fruity Dry White Wine from California
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
Today on a covid 19 days, I've prepared this genius recipe. It was the bomb delicious. Enjoyed the worth the while. Completed plate steak onions/slice orange with green beans. Oh on the butter sauce I also add real bacon juices from the morning breakfast. Taste was nuclear tasteful beyound gooder. Thank You for sharing this awesomeness recipe. I approve this video😁👍.
Making these again tonight. I live in Maine, which is pure potato country in the USA. Everyone who has tried them this way says it is the best potato they ever had. Thank you.
@@OriginalNakedChef I have made these many times since my comment. My wife always gets excited when I make them. (and not because I cook them naked lol) Thanks again for the video.
Brilliant! Thank you! These are so versatile. You can make them into a casserole by cooking them in a creamy, herby sauce. You can change the flavor profile depending upon whether or not you soak them in a brine of salt and herbs, or what spices you choose to add to that butter before you brush them. They're awesome with Indian spices, btw. I've even seen em done as part of a cajun seafood boil, thrown right in the pot of Crayfish and then browned off in the oven. Delicious.
They look absolutely delicious mate. It's 2:00 A.M. here and they'd shoot me if I started baking potatoes right now... but everyone is having your Hasselback baked potatoes for breakfast whether they like it or not :)
Coming originally from a restaurant called Hasselbacken in Stockholm that is located in a part of Stockholm called Djurgården. It's said to been invented 1953.
I made these tonight....I didn't have the fresh herbs, but I used Garlic Powder and crushed Tyme....the technique was perfect and they came out so soft and silky with great flavor~...Thank you for this recipe....
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 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! 😀
for those who have a bunch of spices at home and don't want to buy fancy mixtures, herb de provence is - from most to least - thyme, marjoram, summer savory, rosemary, tarragon, basil, fennel, mint, and lavender with everything ground or chopped down of course. Recipes vary, and obviously you can mix a few other extras in there. I tend to leave out the lavender and mint and add in a bit of paprika, sage, and oregano.
I add onion, bacon, chives and cheese in slits before baking. Wrap in tin foil and bake 60 min. I do brush with herbs and garlic butter too. I live in Florida, USA.
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
Probably going to catch some heat for this; I bake them in the air fryer, it works great. In the oven you definitely want to try sprinkling breadcrumbs on top at the beginning of baking. And finish with a layer of shredded cheese, baked until golden.
I just finished making the duck that you have received for our 9th wedding anniversary and just now making these potatoes wow!!! I also made asparagus my husband said it taste better than the restaurant thank you so much for your amazing wonderful videos 😍
If you need a dip for them try cream cheese with bacon and dip your potato slices in it I bet you'll never stop making them then ..mmmmm nom nom nom !!
@@stevel6895 Yes, it does. While I think the internet is about the greatest invention in the last 80 years, I hate that fact that ignorant, stupid and fucked up assholes have a voice that is hard to ignore.
Lmao. Read your comment and decided I'd click on a random spot on the little player bar thing and play from there to see how long until he said it. Literally 2 seconds
I have a London Broil with fresh garlic and rosemary in with my sous vide cooker right now. I've always wanted to make these potatoes but I thought they were too complicated and labor intensive. After watching this video, I'm going to make these tonight, along with some tips I found in the comments. It will be a labor of love for my family, as I am on a very restrictive no carb, low fat diet right now. Maybe in a few weeks for me. These will be perfect with the steak.
When I do mine I put a cocktail stick in between each slice so when I baste it gets more of the mixture inside the soft potato . ( don’t forget to take them out before serving ) 👍
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.
It appears my Australian cooking draws so much from my UK heritage (can’t say English but Welch) I never realised. That explains a hot lunch at Christmas on our boiling hot summers day.
Same in NewZealand; we dress a pine tree with tinsel and coat the corners of all windows with 'spray-on-snow'. It can be a thirty° plus day but we'll still be packing a hot oven with the biggest chicken, crowded by veges, accompanied by a light gravy of course.. ..i'm making myself hungry :(
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.
@@MudlarksAlmanac By virtue of you being his fellow English man, you most probably know the accents better than I do. So, I guess this is where I should say, "I like it too".
" That's Cockney my son, typical of inner London, traditionally you had to be born within ear shot to the sound of Bow Bells" en.wikipedia.org/wiki/Cockney this link will explain the origin & history more clearly.
I'm swedish so I've had a lot of hasselbackspotatis. I usually put them in a big wooden spoon to cut them, but this technique seems better. I'll try it next time! 👍
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. 👏👏👏
You can also just stick a knittingpin through the potato to stop the knife. A friend of mine took a block of pine wood and hollowed it to fit the potato, that makes it really easy to cut it, one of the best gifts I ever got.
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
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!
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.
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.
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!
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. :)
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 !!!!
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!
@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.
Today we are celebrating thanksgiving 2024 and my 14 year old and I are making your potatoes again. So good! It’s become a bit of a tradition with us. We even make sure to watch your video because your presentation brings a smile to our faces! Thankful for the Naked Chef today! Cheers!
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” !
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 :)
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.
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?!
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 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 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.
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.
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!
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
Brilliant using the wood spoons as cutting guides!!! 💕
When I make these, I use chopsticks instead of the spoons, and when I bake them, I'll usually put a bit of tinfoil underneath the potatoes to help them fan out a little. Works really well, and sometimes I'll put some grated Parmesan on top just before it comes out. We love these, and they always look so great for guests, but they're so easy to make that we have them rather often!
Ooh, Parmesan! Brb!!!
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.
Who could resist these tasty pots with a nice beef tenderloin combo ?Will certainly give these a try...thanks for the share chef !
My wife has been making these for years, always a treat.
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.
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.
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.
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!
Brings back great memories of my Swedish mom. They’re sooo good! Thank you
I'm swedish, and my family always makes hasselback potatoes on major dinner or celebrations, like new years eve and stuff like that. sometimes at birthdays if anyone asks for it specifically, otherwise we make smörgåstårta, which is a breadbased "cake" with fruits, salad, smoked salmon, shrimp and all sorts of yummies.
We usually peel our hasselbacks, and we don't cut the bottom. Not really necessary, but we do use the wooden stick-trick. If you have leftover chopsticks from your last visit at the chinese takeout, you can probably use those. We also don't use oil, it doesn't really do much, at least in our opinion. The butter is the star, after all.
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
Just a tip. Put the tray on the counter so the oven temp doesn’t drop so much!
exactly what I was thinking, too.
Absolutely! Take the tray out and close the oven door, otherwise the oven will cool considerably, it will have to reheat the times he gives for cooking will be inaccurate.
your so right...
Thank you well noted
Spot on!
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.
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
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'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
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!
I'm going to do this for Christmas, they look amazing!
Tried these yesterday. Fun to make, and really didn't take more than a few extra minutes to prepare. They LOOK as fantastic as they taste. Would be a great addition to a meal for guests.Thanks Chef!
For some reason, cutting 1/8" inch slices makes sense. (metric is still tricky 4 Me).
@@R.Akerman-oz1tf If metrics confuse you, just cut them between 0.079 inches and 0.118 inches and you will be fine.
You made Me laff. Thanks.@@FisherCatProductions
As a swede, i can really recommend this dish for desert for guests and suchs, It's really good, we mostly serve this during the summer.
We also like to mix them up with garlic, cheese and spices. My personal favorite is "Skagenröra" It's like a mix with
mayonnaise and shrimps. Really good.
As an American I believe the distinction between dessert and appetizer is lost on the Swedes.
@@HighestRank no, some swedes are like that
hasselbackspotatis som efterrätt?
är du skön i huvet?
@@niklaslarssonvolby7488 faktiskt rätt populärt som efterrätt. Kanske borde gå ut lite oftare och märka att alla har inte samma matvanor som dig. :)
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.
I'm making *HASSELBACK POTATOES* for the second time today! When my Mom tasted them this morning, she had never had them before, she immediately requested that I make them again.
Each time, I sliced the potatoes, then boiled them for five-to-seven minutes before adding oil, seasoning, and baking them. I'll definitely be doing this more often! 🤗
“BOIL”…..or BROIL” ?😮?
I do these potatoes on Wednesday with a stuff pork loin with roasted Bussell Sprouts green onion garnish with pickle Beets. for 4 people and a bottle of a Good Wine from California. something light pink/gloden dry/sweet to help incenses the meal followed by a coconut creme pie with a more fruity Dry White Wine from California
Invite me to dinner?
Hassle backs tonight ?
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
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;
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
Today on a covid 19 days, I've prepared this genius recipe. It was the bomb delicious. Enjoyed the worth the while. Completed plate steak onions/slice orange with green beans. Oh on the butter sauce I also add real bacon juices from the morning breakfast. Taste was nuclear tasteful beyound gooder. Thank You for sharing this awesomeness recipe. I approve this video😁👍.
Wonderful
Making these again tonight. I live in Maine, which is pure potato country in the USA. Everyone who has tried them this way says it is the best potato they ever had. Thank you.
Love the program of how people live in Maine. Think its on Discovery.
Thanks for dropping by and sorry for slow reply
@@OriginalNakedChef I have made these many times since my comment. My wife always gets excited when I make them. (and not because I cook them naked lol) Thanks again for the video.
Well it's valentine's day and I'm excited to make these for my wife and I. Thankyou for the lovely idea!!
Brilliant! Thank you! These are so versatile. You can make them into a casserole by cooking them in a creamy, herby sauce. You can change the flavor profile depending upon whether or not you soak them in a brine of salt and herbs, or what spices you choose to add to that butter before you brush them. They're awesome with Indian spices, btw. I've even seen em done as part of a cajun seafood boil, thrown right in the pot of Crayfish and then browned off in the oven. Delicious.
I'll try mine with Greek spices! A bit'o Mediterranean - maybe with some tzatziki sauce on the side.
They look absolutely delicious mate. It's 2:00 A.M. here and they'd shoot me if I started baking potatoes right now... but everyone is having your Hasselback baked potatoes for breakfast whether they like it or not :)
Haha, this made me chuckle
Haven't made these yet but many a time I've made a pile of roast tatties at 3am ready for 4amish love em
Looks amazing. Never heard of this method before.
Coming originally from a restaurant called Hasselbacken in Stockholm that is located in a part of Stockholm called Djurgården.
It's said to been invented 1953.
Tea same here but that's too much work. Just cut into small section and toss in the butter and seasoning.
@@palehorse5275 It is a bit of work but if there are leftovers they make super breakfast potatoes.
I made these tonight....I didn't have the fresh herbs, but I used Garlic Powder and crushed Tyme....the technique was perfect and they came out so soft and silky with great flavor~...Thank you for this recipe....
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
Thank you, I was so tired of mash potatoes or bake potatoes in the micro way, YOU have made my day. Omayra
I made these last night and they were awesome. Used fresh thyme, garlic chives, rosemary, and sage in the butter.
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 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?
for those who have a bunch of spices at home and don't want to buy fancy mixtures, herb de provence is - from most to least - thyme, marjoram, summer savory, rosemary, tarragon, basil, fennel, mint, and lavender with everything ground or chopped down of course. Recipes vary, and obviously you can mix a few other extras in there. I tend to leave out the lavender and mint and add in a bit of paprika, sage, and oregano.
I add onion, bacon, chives and cheese in slits before baking. Wrap in tin foil and bake 60 min. I do brush with herbs and garlic butter too. I live in Florida, USA.
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
These are REALLY appealing. Thank you! I've never, ever met a potato I didn't like. Surely, there are potatoes in heaven!
Probably going to catch some heat for this; I bake them in the air fryer, it works great.
In the oven you definitely want to try sprinkling breadcrumbs on top at the beginning of baking. And finish with a layer of shredded cheese, baked until golden.
Thanks for sharing this, I was just wondering if I could air fry.
@@harvestfieldchurch9365 An air fryer is just a hot air oven when it comes down to it.
Thanks for a great recipe from across the pond!
I just finished making the duck that you have received for our 9th wedding anniversary and just now making these potatoes wow!!! I also made asparagus my husband said it taste better than the restaurant thank you so much for your amazing wonderful videos 😍
Happy belated 9th wedding anniversary!
Hope you have many more wonderful years!.
Happy food, happy husband. Happy wife, happy life!
This was genuinely really enjoyable to watch :)
If you need a dip for them try cream cheese with bacon and dip your potato slices in it I bet you'll never stop making them then ..mmmmm nom nom nom !!
Good so nice
😋
Toss in some green onion or chive with a bit of chili powder, top those suckers with cheese... k I'm gonna need a mop over here.
Tried this and projectile vomited for about 60 seconds, ended up in the ER
@@DhaliTravelling r
WOW!!!!!!!!! I would highly recommend this. Thank you for sharing your recipe!!!!
never seen these before, they look delicious!
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 🇸🇪
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!
I think it makes more sense to pull the potatoes out of the oven and close the door while you work on them so you don't let all the heat out.
I don’t have explode all gays door in my kitchen is it because I’m in America because American houses don’t have anything
@@dawsoncarpenter8883 WTF does that mean in English?
@@tommackay7433 deadddd😂 honestly idea either
@@tommackay7433 It means dawson is a moron ....
@@stevel6895 Yes, it does. While I think the internet is about the greatest invention in the last 80 years, I hate that fact that ignorant, stupid and fucked up assholes have a voice that is hard to ignore.
I love how this guy says "beautiful" after every other sentence. Beautiful.
...also, great video sir!
Lmao. Read your comment and decided I'd click on a random spot on the little player bar thing and play from there to see how long until he said it.
Literally 2 seconds
Beautiful 🤪
I have a London Broil with fresh garlic and rosemary in with my sous vide cooker right now. I've always wanted to make these potatoes but I thought they were too complicated and labor intensive. After watching this video, I'm going to make these tonight, along with some tips I found in the comments. It will be a labor of love for my family, as I am on a very restrictive no carb, low fat diet right now. Maybe in a few weeks for me. These will be perfect with the steak.
When I do mine I put a cocktail stick in between each slice so when I baste it gets more of the mixture inside the soft potato . ( don’t forget to take them out before serving ) 👍
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
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.
I'm going to try these for Christmas this year. Beats the mashed potatoes I was going to make.
It appears my Australian cooking draws so much from my UK heritage (can’t say English but Welch) I never realised. That explains a hot lunch at Christmas on our boiling hot summers day.
Same in NewZealand; we dress a pine tree with tinsel and coat the corners of all windows with 'spray-on-snow'. It can be a thirty° plus day but we'll still be packing a hot oven with the biggest chicken, crowded by veges, accompanied by a light gravy of course.. ..i'm making myself hungry :(
In South Africa we spend the day outside around the pool having a braai.(Barbecue to the uninitiated)
Those potatoes look so delicious and looks very simple to make. Can't wait to make them. Mmmm.....good.
Hasselback Potatoes look so good they sound so tasty and I think I'm going to make them. Thank you.
Looks delicious and I would love to have one right now. Thank you for your video and God Bless
What a good video, just explains what you need to know without any waffle. Can't wait to try them - they look delicious.
This is one of those things that you do not have to taste to know that it is wonderful.
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.
Love his voice and the way he says everything so proper.
Yum!
What you wanna do!
That beautiful English accent made those potatoes seem even more tasty.
HAHAHA so true
haha- Cyrus Kariuki - as another Brit he sounds like a bit of a 'geezer' to me! I like that accent, but it's not what I'd call 'beautiful' English.
@@MudlarksAlmanac By virtue of you being his fellow English man, you most probably know the accents better than I do. So, I guess this is where I should say, "I like it too".
He’s a southerner innit !! ....you wanna hear my accent lar ! (Liverpool/Scouse).
" That's Cockney my son, typical of inner London, traditionally you had to be born within ear shot to the sound of Bow Bells" en.wikipedia.org/wiki/Cockney this link will explain the origin & history more clearly.
I'm swedish so I've had a lot of hasselbackspotatis. I usually put them in a big wooden spoon to cut them, but this technique seems better. I'll try it next time! 👍
In the process of making them now I have a feeling it’s gonna be a staple in my house thanks for the recipe
They're called Hasselback potatoes because it's a hassle to make the backs of the potatoes look like that.
lol
Shouldn’t it be Hassleback, then?
I tried them, that’s exactly what I came away with
😂
Man what a comment bout fell off me chair
I'm totally gonna surprise my wife with these when she gets home from work one night. They look scrumptious!
Jarrod, you are a totally great husband! I know because I was lucky enough to get one like you!
she might surprise you with desert
How'd it go?
I tried these last night and my family loved them. Thank you so much for a great recipe.
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.
👏👏👏
they're called Russett potatoes. i put very thin slices of onion in the slits, and use bacon grease for basting.
BACON!
My suggestion is to switch it. Put thin slices of bacon in the slits and use garlic oil for basting.
@@thejopp That sounds good, I'd try substituting duck fat to make the potatoes nice and crispy.
Oh YUM!!
Oh come on now, you just made me drool all over my chin. :)
baconbaconbaconbaconbaconbaconbaconbaconbaconbacon
You can also just stick a knittingpin through the potato to stop the knife.
A friend of mine took a block of pine wood and hollowed it to fit the potato, that makes it really easy to cut it, one of the best gifts I ever got.
Brilliant! A great meal fixture, from simple method & ingredients. Thank you! I would add a tad of pepper though, but that's me!
Bought too many potatoes for Thanksgiving. They're still good, so gonna make about 8 of these! Brilliant recipe, thanks!
Me too!!! I 😁👍
and the final ultimate addition, grated hard cheese of your choice, absolutely delicious
I can imagine enjoying these with gently fried eggs, and cyprus-style beef sausages, plus a side salad of some sort. Yum.
Thanks for making me even MORE hungry!
Just made some and omg they were delicious! 10/10 would recommend and thx for sharing this lovely recipe