Kevin Kindland

Kevin Kindland

27th April 2014
Kevin Kindland


The recent craze for Hasselback potatoes traces back to Stockholm, Sweden, where the restaurant Hasselbacken first served them up as hasselbackspotatis in the 1940s. These potatoes are one of those food trends that I’ve shamelessly embraced. They’re cheap as a sack of potatoes and easy as popping into the oven, but somehow pretty enough to present for guests and versatile enough to compliment many an entrée. The sliced segments fan out as they cook, their edges getting crispy while the centre stays creamy.


  • 2 medium baking potatoes
  • 2 cloves garlic, sliced
  • olive oil
  • sea salt / freshly ground pepper
  • rosemary


If your potatoes insist on rolling around, shave off a small strip lengthwise so that they can sit on a flat bottom. Using a sharp knife (as you always should!), slice the potato thinly across, width-wise. To make things much easier, lay a wooden spoon or chopstick alongside the spud to act as a knife-stopper and prevent yourself from chopping all the way through.
Carefully stuff slices of garlic between the fanned pieces. Drizzle with olive oil and sprinkle with rosemary and salt/pepper to taste.
Bake at 200ºC for about an hour, until the potato is cooked through and the edges are crispy.

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