Hasselback potatoes, (or as I called them as child, Hedgehog Potatoes. I think I like my name better) are a Swedish version of the roast potatoes.
They might look a bit fiddly and you do need to slice carefully to ensure you don’t completely butcher the potato. But with some finesse and a sharp knife you can create some beautifully thin fans on your potato.
The result is deliciously crispy and pretty Hasselback/Hedgehog potatoes.
Usually I like to parboil my roast potatoes before they go in the oven but with these Hasselback Potatoes it is best to soak them in some cold salted water first and then using super hot oil/fat to roast them.
You can have them plain but they can be rather tasty jazzed up with some thin slithers of garlic and a few token strands of fresh rosemary. Might also be nice with a touch of thyme.
5tbsp vegetable oil (or goose fat if you’re feeling decadent)
2-3 cloves of garlic, finely sliced
sprig of fresh rosemary
Use a very sharp knife, a steady hand and lots of patience. Slice widthways into the potato going only two-thirds of the way down. Create the incisions as close together as you can without dislodging the previous piece, a couple of millimetres should be fine.
Place the potatoes in a large bowl filled with the water and salt. Allow them to soak for at least 30 minutes, I prepped mine the night before.
Remove the potatoes from the water and pat dry with kitchen paper. Insert a couple of thin slices of garlic and a few rosemary leaves into some of the incisions in each potato.
Preheat the oven to 200C with a baking tray with the oil inside.
When the oil is hot remove from the oven and add the potatoes. Turn once to coat with oil but ensure the ‘spiky’ side is facing up. Season well. Roast in the oven for about an hour, or until golden. Baste with the oil every 30 minutes or so.