Hasselback Potatoes with Garlic and Rosemary
Tempo
50 min
Picante
Calor 0 de 5
Dificuldade
Fácil
Rende
4porções
Ingredientes
4
medium potatoes (batata, ~250g each — the larger Asterix or Inglesa; smaller potatoes work but slicing is harder)
60g unsalted butter, melted
3 tbsp
olive oil
6
garlic cloves, finely minced
2
sprigs fresh rosemary, leaves stripped and chopped
1½ tsp
coarse salt (sal grosso)
½ tsp
freshly ground black pepper
Optional: 1 tsp paprika doce (for color)
Optional finish: 50g grated parmesan (added in last 10 min)
To serve (optional)
A blob of crème fraîche (creme azedo) or thick Greek yogurt
Chopped fresh chives
Crispy bacon bits (toucinho frito esfarelado)
Modo de preparo
Hasselback Potatoes with Garlic and Rosemary
The most visually impressive side dish in the AFO's repertoire — potatoes sliced almost-but-not-quite-through, fanning open as they roast, the cut surfaces catching butter and turning crisp. Originated at Hasselbacken restaurant in Stockholm in 1953. The 12L AFO holds about 6 medium potatoes nicely; fits 4 generous potatoes plus space for a small protein.
Heat: 0/5. Pure savory-aromatic.
Tame it
No heat to tame.
Serving
A great side for: roast chicken, steak, lamb shoulder. Or as a vegetarian main with a fried egg on top and a green salad.
Top with a blob of crème fraîche (or sour cream / thick yogurt), chopped chives, and (if you're indulging) crispy bacon bits. The Swedish way.
Notes
- Potato variety matters. Brazilian Asterix or Inglesa potatoes work best — waxy enough to hold shape, starchy enough to crisp. Avoid sweet potatoes or new potatoes for this dish; they don't fan correctly.
- The chopstick trick is non-optional. Don't try to free-hand the slicing. You'll cut all the way through one potato, and the recipe doesn't recover from that.
- Don't slice TOO thin. 1mm slices look impressive but burn before centers cook. 3-4mm is the sweet spot.
- Why two brush stages. The first brush coats the closed potato; the second gets into the opened slits where flavor and crisp develop. Skipping the second brush gives bland slits.
- Common pitfall: not enough fat. The recipe looks like a lot of butter+oil but most of it ends up in the slits, which is the point. If you halve the fat, the potatoes are dry.
- Variations:
- Anchovy & breadcrumb: add 4 mashed anchovy fillets to the butter; sprinkle 4 tbsp panko on top in the last 10 min for crunch
- Cheesy: stuff thin slices of gruyere or cheddar into every other slit before the second roast
- Smoky: add 1 tsp paprika defumada to the butter; serve with smoky chipotle mayo
- Sweet potato variant: uses sweet potato instead, butter-honey-thyme mix, 35 min total — same structure, very different dish
- Make-ahead: slice the potatoes earlier in the day; submerge in cold water (prevents browning); pat dry before cooking. Don't pre-cook them.
- The 12L AFO holds 4 potatoes comfortably. 6 is the absolute max — they'll touch and steam each other slightly. For more, do two batches.