Roasted Baby Hasselback Potatoes

Hasselbacks are the best known of the Swedish potato recipes. The original uses butter and bread crumbs, and sometimes Parmesan. Bay leaves are a favorite Scandinavian herb. The potatoes are slices deeply, almost to the base so that the slices open out slightly like a fan when cooked and the edges get beautifully crisp and golden. Serve as an accompaniment to roast or grilled meat or poultry, baked salmon, or pan-fried white fish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 182 Calories

Ingredients

• 1 tablespoon butter
• 3 tablespoons olive oil
• 24 small new potatoes
• 24 fresh bay leaves
• 6 cloves garlic, whole
• sea salt flakes and freshly ground black pepper to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.

Step 3

Insert 1 bay leaf inside each sliced potato.

Step 4

Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.

Step 5

Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.