Oven Baked Garlic Hasselback Potatoes
About the Author: Anja
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!
Making this tonight……it looks absolutely delicious. Love Love Love this webside
Glad you like the recipe 🙂
Getting ready to put these in the oven. We ran out of garlic, so a few of the potatoes have onions instead. I’m also learning what I’m doing wrong with measuring thanks to being able to find Australian to American measurements. Thanks so much for such great recipes.
Fantastic! Enjoy 🙂
Just curious as to why my posts disappear. In any case, this was a great recipe. We loved it.
Not sure?? This one has come through 🙂
Is cornstarch the same as cornflour? I thought this was an Australian site, sorry I am confused with some of the ingredients.
Yes, just use cornflour 🙂
Hello Anja,
Small info, hasselbackspotatis is a Swedish dish, never ever have we used oil 🙂 Scandinavian cooking is all about butter and garlic has only been around since the late 70′ and just about. Love your idea of stuffing each slice with something.
Origins:
Hasselbackspotatis was created in 1953 by Leif Elisson from Värmland, who was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm
Original recipe:
type of baked potato, where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes.
I tried these last night. I had to substitute tapioca starch for the corn starch because my partner is allergic to corn. My potatoes were in the oven for at least an hour and a half and were not cooked. Yes, they were medium to large potatoes, but I’m completely perplexed as to how little they cooked. I kept them in the oven for at least another hour, while also cooking some other things in the oven (I was hosting people for dinner and needed to get the other dishes cooked!), and still they barely made any progress in terms of getting cooked and soft. Do you have any thoughts on why this happened? I’ve never seen anything cook so little while in a 400-450F oven! Needless to say, this recipe did not work for me, unfortunately.
I’m not sure why it didn’t work.