Hasselback potatoes are a typically Swedish way of baking potatoes. Apparently, they take their nme from the Hasselbacken Hotel Restaurant in Stockholm.
They are just another fancy way of baking potatoes, which can’t help being delicious, whichever way you decide to cook them! I went for this format because I love the way the potatoes take in so much flavour cooked this way, depending on what herbs, oils or flavours you place in between the slices.
I remember seeing this particular style of potatoes in the GKS blog a while ago. At the time, I prepared the potatoes following their recipe. This time though, I decided to innovate a little: instead of regular potatoes, I went for violet; I added wilted spinach and sautéed butter beans. Then I remembered this magic sauce I had seen and noted down, from the GKS blog too, and it actually turned out to be a great ally in this dish!
This dish makes a fulfilling dinner or lunch. It can be enjoyed along with a soup, or as a side to a main dish. You can use different types of legumes (chickpeas, lentils) or greens (kale, broccoli) or get creative with the herbs you flavour the potatoes with (rosemary, basil).
I strongly recommend this simple vegetable one-tray dish. There is minimal cooking and effort involved and the result is pretty satisfying.
I hope you enjoy! 🙂
Recipe: Violet Hasselback with garlic & thyme and herby magic sauce
Total time: 45mins
Notes: serves 3.You will need a hand blender or food processor make the sauce or you can use any alternative herby sauce you already have in the fridge e.g. green pesto.
- 7 medium violet (or regular) potatoes
- fresh thyme, a handful
- 10 garlic cloves
- 400g baby spinach
- 400g canned butter beans (about 220g, drained)
- olive oil or butter, salt and pepper
Recipe for the Magic green sauce here!
- Turn the oven on to 200º, set to fan mode.
- Rinse the potatoes and slice them thinly. Cut 3/4 into each potato, keeping the bottom unsliced so all slices stay together. You could use a large spoon to cut the potatoes well, just place each potato inside the spoon and slice. The edges of the spoon will prevent you from slicing all the way through. You could also place the potato between two chopping boards. Alternatively, insert 1-2 toothpicks, lengthwise, this will also stop the knife from cutting all the way through.
- Fresh thyme: remove the twigs and place leaves in between every other potato slice. This will help the potatoes bake quicker and more evenly, and absorb the oil better. Using a baking sheet, place the potatoes on a baking tray, paint each potato with olive oil or butter, sprinkle salt and pepper, then bake for 15 minutes.
- Meanwhile, crush and peel the garlic cloves, slices each one lengthwise into slices of about 3mm width each. Remove potatoes from the oven and place garlic slices in between the potato slices. Lower heat to 180º, bake for 10 minutes.
- In the meantime, set a sauteé-pan to medium heat. Pour 1 tbsp olive oil.
- Rinse the canned beans, add to pan once it’s hot. Salt & pepper and paprika, toss the beans for 1 minute. Add half of the spinach, cook until it starts to wrinkle. Add the rest of the spinach and cook for 2-3 minutes. Remove from heat.
- Remove the tray from the oven, add the tossed beans and spinach. Cook for another 10 minutes.
While the veggies are baking you can prepare the herby sauce: mix all ingredients except for the onion in a tall container or food processor, blend until creamy. Adjust with water if necessary. Add the onions and mix well.