Ingredients
8-10 Agria or Yukon Gold Potato
2-3 L Beef Stock (Can use chicken or vegetable)
170 g Clarified Butter
5 g Rosemary
5 g Thyme
5 g Garlic, Smashed
25 g Unsalted Butter, Cubed and Cold
Squeeze of Lemon Juice
Chives
1. Place skewer through the bottom of the potato. If the bottom is uneven, cut a bit off the bottom to make it even. Slice thin, even slices down to the skewer. Keep skewers in throughout the entire cooking process
2. In a large, heavy bottom pot place the potatoes, and cover with stock. Bring to a boil, then lower to a low heat. Simmer until the stock has reduced a bit and the potatoes are cooked through.
3. Carefully remove potatoes
4. In a clean oven dish, cover the potatoes in a third of stock, add in cold butter and clarified butter, salt, garlic, rosemary and thyme
5. Place in 225° oven for 25-35 minutes. Baste every 5-10 minutes
6. Place the remaining stock into a saucepan. Slowly reduce until it reaches a coating consistency and add in some chives
7. Remove potatoes from dish and remove skewer
8. Pour glaze over
41 Comments
I keep hearing "BANGING SPUDS" in my head
Adding one word to the title would make it go from subjectively right to objectively right.
But that wouldn't feed the algorithm, would it
U dont glaze up
More of a hasselfondant potato
The best of two potatoes 😊
Crispy please.
Not enough cartouche mate
Potay ohs?
A swing and a miss….
YES!!!
My mom used to make these alot but she calls them something else. Either way i always got excited when she made them as a kid.
Butter and salt.
That’s it folks.
This one seems good and simple enough to actually consider trying at home
The food looks like a 10/10, but the pronunciation of Hasselbacken is a 1/10.
Can I do this without 5 pints of butter?
I have never seen this type of hasselback. Its not wrong. In Sweden we (my family and restaurants) just slice the potato (like in the video), then we put it in the oven butter on top, and we finish it with ströbröd (forgot the name for it, its kind of just crushed old bread) and then we let it get crispy like chips/crisps on the top and soft in the middle
A swedish classic!🤩
We roast the potatoes, so good
Lovely FOWD!!!😂
Agria in the short but yukon gold in the vid?
I would love a knife that sharp ❤
Not a fan of bamboo splinters
not enough cheese
Think you can also just eat butter and it would be largely the same
Give us one for a large single baked potato done this way.
Jimmy Floyd Hasselback
I prefer crispy like my mummy makes for me!
Fantastic, I cant wait to try it
I always thought it was "hassle-back", because it's a hassle to make all the cuts on the _back_. I've only just now realised how stupid that is
He is saying „All turnip potatoe dishes“ right or am I tripping? 😅
I bet this is delicious ! ❤
Um… potatoes are magnificent. Just because they are humble does that mean they are less than! I say no sir!!!!! I will eat any kind of potato mad with love!
Anyone know what knife that is? I need it lol
Has anyone used both Agria and Yukon Gold potatoes? Are they similar?
Yeah, I do mine in a different way.
We often make these at home and they are seriously fantastic! If you’re open for a suggestion I would recommend eating these potatoes with some baked mushrooms and onions. That is just a wonderful meal and a suggestion of ypu’re trying to cut down a bit on the meat.
Looks fabulous
I like mine crispier. No poaching.
Fucking agria again 😅
As alot of other Swedish people ( I'm Swedish as well) in the comment section I must agree that usually the way we have done and my father has also done is oven roasted to make them really crispy on top. Hasselback has been a staple on our dinner table for new years and other festive meals. Love to see it represented on here!
How long in the oven and what temp?
Not really how we do it in sweden but..