Wednesday 26 November 2014

Hasselback baby potatoes with mushroom sauce

Hasselback Potatoes are the Swedish version of baked potatoes. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden.
Traditionally medium sized potatoes work best for this, but I tried making these with new baby potatoes and they looked even more beautiful. There are many variations of this dish, I served this with creamy mushroom sauce.

A perfect fancy side dish to please your guests....

Hasselback potatoes
  • 8-10 baby potatoes unpeeled
  • 2 sticks unsalted butter at room temperature
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 tsp dried mixed herbs (basil, thyme, oregano and rosemary)


  • Preheat oven at 200 degree Celsius for 10 minutes.
  • Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato. Be careful not to cut through, the base should remain intact.

  • Drop potatoes in cold water to remove starch from inner layers. 
  • Drain out the water and pat dry the potatoes with a kitchen towel 
  • Heat 2 sticks of butter in a pan, mix in the herbs, salt and black pepper, warm for 30 seconds and toss them over the potatoes. 
  • Bake potatoes for 40 minutes at 200 degree celsius, until crispy from outside and soft from inside.
Mushroom sauce


  • 8-10 white button mushrooms thinly sliced
  • 2 garlic cloves minced
  • 1 tbsp butter + 1 tbsp olive oil
  • 1/2 cup fresh cream
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 tsp dried mixed herbs (optional)


  • Heat oil and butter in a pan, add minced garlic, saute till you get mild aroma. 
  • Add sliced mushrooms and saute for 2-3 minutes or until thery begin to shrink up a bit. 
  • Stir in fresh cream, spices and mixed herbs, cook for 2 minutes. 

  • Spoon the sauce over hasselback potatoes and serve.

P.S. You can try different seasonings and spices as per your taste.

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