The Swedish side dish Hasselback Potatoes is a decadent way to enjoy our favourite vegetable.
I must admit, I didn’t have a clue about the rich variety of Nordic cuisine till recently, when I made a friend from that part of the world. A lot of Nordic cuisine is, of course, meat based since the climate is not conducive for agriculture. However, it does have several gems that are not only good on their own, but also easily adaptable to an Indian palate.
Hasselback Potatoes were invented in Sweden in the 20th century, according to SwedishFood.com. My recipe is based on their recipe but I’ve left out the gluten-filled bread and added an extra spicy twist instead. Happy eating!
Spicy Hasselback Potatoes (gluten-free)
Makes 8 potatoes
Ingredients:
8 medium-sized potatoes
6 tbsp melted butter
Salt to taste
2 tsp pepper powder
2 tsp garam masala
Method:
Peel the raw potatoes.
Take a knife and carefully slice through the potatoes but don’t push the knife all the way through. Ensure that the potato has a proper base, like a boat.
Take a pastry brush, dip it in the butter and slather it all over the potato. Ensure that the butter gets in between the sliced parts of the potato.
Preheat the oven to 200 degrees C.
Line a baking pan with parchment paper and place the buttery potatoes inside it. Sprinkle salt, pepper and garam masala on the potatoes.
Bake the potatoes for about 20 minutes.
Remove from the oven and once again pour butter on them, and sprinkle with salt, pepper and garam masala (according to taste).
Bake the potatoes again for about 30 minutes or till they turn golden brown (depending on your oven).
Serve warm or cool, they taste delicious either way!
“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.”
– Massimo Bottura, in Massimo Bottura: Never trust a skinny chef
The Vegetarians' Kitchen 