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Hasselback potatoes, pommes de terre à la suédoise coupées en éventail, dorées et croustillantes au beurre à l'ail, au thym et au paprika fumé dans un plat en fonte
Team Curcuma

Hasselback potatoes

The famous Swedish potatoes: potatoes cut into thin slices without going all the way through, brushed with garlic butter, thyme, rosemary and smoked paprika, then roasted until fluffy inside and crispy outside.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings : 4 people
Course : Side Dish
Cuisine : Swedish
Calories : 330
Ingredients Préparation Notes

Ingredients
  

  • 8 medium waxy potatoes (about 1 kg, e.g. Charlotte or Yukon Gold)
  • 60 g butter
  • 2 tbsp olive oil
  • 3 garlic cloves crushed
  • 1 tsp smoked paprika
  • 1 pinch Espelette pepper (or mild chilli flakes)
  • 4 sprigs fresh thyme leaves picked
  • 1 sprig rosemary finely chopped
  • 1 tsp flaky sea salt
  • freshly ground black pepper

Préparation
 

  1. Preheat the oven to 200 °C (400 °F). Wash and scrub the potatoes, peel them if you like, then dry them.
  2. Place a potato between two chopsticks or the handles of two wooden spoons. Cut it into thin slices of 2 to 3 mm: the blade stops on the chopsticks, without cutting all the way through. Repeat with all the potatoes.
  3. Rinse them under cold water, gently opening the slices to remove the starch, then dry them very carefully.
  4. Melt the butter with the oil, garlic, thyme, rosemary, smoked paprika and Espelette pepper.
  5. Place the potatoes in a dish and brush them generously with the herb butter, letting it run between the slices. Season lightly with salt and roast for 30 minutes.
  6. Take out the dish and baste again with the remaining butter: the slices are starting to fan out. Return to the oven for 20 to 25 minutes, until the edges are deep golden and crispy.
  7. Check with the tip of a knife: the centre should be tender. Sprinkle with flaky salt and pepper and serve straight away.

Notes

For the traditional Swedish version, sprinkle 2 tbsp breadcrumbs and 30 g grated parmesan or cheddar 10 minutes before the end. Nutrition values are calculated without this topping.