How to make HASSELBACK POTATOES recipe (Baked Potato)
Vložit
- čas přidán 4. 02. 2019
- #originalnakedchef
How to make Hasselback potatoes recipe. Simple to make a delicious tasting and very cheap! Hasselback potatoes are the Swedish version of a baked potato (Jacket potato). Perfect to serve up with steak or for a change your roast dinner. All the ingredients are shown at the beginning of the video with simple step-by-step instructions throughout.
I hope you enjoy!
Original Naked Chef
Subscribe Now! czcams.com/users/originaln...
Instagram account / originalnakedchef
My recipes / originalnakedchef - Jak na to + styl
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
9:15 don’t use the knife to separate the slices... use a small spatula to lift each potato from the middle, if the potatoes are cooked they will open up the slices on top this way.
I am trying this tonight as a scientific experiment, using fresh herbs from my garden and fresh minced garlic… sounds really good for a side dish for Christmas. Thanks!
You could use a hassle back potato splitterdividerseparator tool or an onion holder.
Well ... whats the verdict on the experiment?
@@picturetech it worked
How about slipping the cut piece of potato perpendicular underneath the last half of the cook. That way you can open them up a little bit more while it’s cooking and easily get that butter down in there.
Thanks!
I love how he makes himself a lil snack outta the skins while he cooks, which is really the best part of cooking- munching on ingredients while you do
The chefs little snacky snack
Chef's treat!
Omg this is the best hasselback potato recipe i have ever made. I've made them multiple times the "normal" way, basting them in an herb/butter/spice mix and popping in the oven. But this method with the repeated basting was immaculate. I can not stress how much i LOVE this recipe!!!!!!!
I am from Sweden and i would easily say this is by far the best way to cook a potato when it comes to the result. It takes some effort though as you have to work with it all the way. So I usually have it on special occasions only. The cool thing with the perfectly prepared "Hasselbackspotatis" is that is has all the varieties from crisp to baked in the texture and that is replicated in each slice.
The reason why the sliced potatoes stick together is because of the high starch content in typical baking potatoes, such as Russets which I highly recommend for this recipe. Starch is like glue, and if you remove some of the starch you remove the sticking together problem. The fix for this is really simple...just soak the potatoes in cold water (after slicing them) for about an hour. After soaking, rinse them well, turn the sliced side down on mat to drain for about 15 minutes, then pat dry well with paper towels. Prepare as normal after that. Guarantee the potatoes will open up nicely while roasting.
I was taught to use cold water with a salt (like a brine) instead of sprinkling salt on the potatoes. It gets the salt into the slices of the potatoes.
@@julieinthenorthwest4594 nice
Thank you!
WOW, thank you!
How much salt:water? Thanks!
I used to know a woman who would say," I hope they have potatoes in heaven." It doesn't matter how you make them. They are good.
In heaven, they will be zero calories and zero carbs:)
Heaven can be here on Planet Earth with good tasty tucker.
... except mashed.
@@isaacwildman3081 Mash is good too. :)
@@321scully To each his own. Not my thing.
O. M. G. This is it for me❗️Soon as I finished watching this video; I went and made these Baked Hasselback Potatoes myself. And man did they ever made my day. I ate them all myself. This recipe has to be the best tasty food I’ve ever made. This is coming from someone who can barely cook. 😊😋 Man, don’t get me started on the Butter Mixture.
My wife has been making these for years, always a treat.
Brings back great memories of my Swedish mom. They’re sooo good! Thank you
Back in the 70s, my sister-in-law made similar potatoes. She mixed softened butter and onion soup mix, then put that in between the slices. She wrapped them in foil to bake them. They were delicious! I had forgotten about them until I saw this video.
Sounds heavenly
That sounds AMAZING
That’s actually a good idea. I might not go with a soup mix unless it was really high quality, but something of that kind They need something like that to really justify all the work. Not so keen on them otherwise, honestly
My dad did the same. He would add thinly sliced onions for the adults. I’ve made them using a Italian dressing. It was a different but very popular with my family.
I make oven roasted potatoes with onion soup mix! Cut the potatoes in pieces, mix with oil and the mix and bake until soft. Very good!
I tried these last night and my family loved them. Thank you so much for a great recipe.
Brilliant using the wood spoons as cutting guides!!! 💕
I'm going to do this for Christmas, they look amazing!
As opposed to the bloomin' onion, this is a bloomin' potato. Absolutely beautiful!
Mahdi
Paul, I like your observation! How about adding a "blooming" pork chop or chicken breast to the plate and completing the trifecta?!
I made 2 of these this morning and I'm now in the process of making 6 more! Better than baked or even potato skins! Thank you !!!!
I've just had them with pork chops and garden peas did it for my hubby to he really enjoyed them so thanks for the recipe will be doing them again x
Would like to take this opportunity to thank Mother Nature for giving us the POTATO 👌
Indians in the Andes gave us the potato actually
@@virginiaoflaherty2983 I would like to take this opportunity to thank mother nature for giving the potato to the "Indios" of the the Andes , who later gave it to us....... thank you !
I would like to take this opportunity to thank God for making such a versatile vegetable as the potato. They can be eaten in so many scrumptious ways.
Jesus Christ made all things in Genesis Chapter 1. "All things were made by him; and without him was not anything made that was made." John 1:3
Potatoes have been called by many names Globally.
Never have heard of these but definitely going to try them! Thanks 😀
never seen these before, they look delicious!
I made these and they're genuinely the best potatoes I've ever had. I'm a bit of a home cook and this is gonna be one of my staple dishes.
Have you discovered any good tips or tricks to make these better?
Had these at a wedding, loved them, and asked the caterer how he made them. But he wouldn't tell me :) Thanks for this! Can't wait to try it.
That caterer must not have been that good. I’m an electrician who is an excellent cook. I tell everyone my secrets because I’m secure in the knowledge that people will always enjoy my cooking. He must be insecure about his abilities.
@@johnkempton5269 He's very good actually! But it's him and his brother that run the business, so he said he runs the business side, and his brother is the chef. But I don't need them anymore for this! 🍷
Being a chef myself, I would say that was a d1ck move from your caterer pal. I always promote home cooking and I'm always pleased to help customers improve their cooking knowledge.
Hasselback B'tatuz! Legend. These are on the list to give a try. They look great.
Was born in the 50's & now asking where have these been all my life ?? fANTASTIC !!!
Nice one!
At least you can enjoy these for another 30+ years hopefully!
This is one of those recipes I keep coming back to. We're having it tonight with steak. What a great technique!
Eating the potatoes right now. I'll be making these again and again.
But I have renamed them "Potatoes Armadillo" .
Pete Brown That’s a very appropriate name! I think I will name them that as well! Armadillo Spuds
hey that a good name to call them! ingenious
@Krille Krille In the UK we *never* peel 'jacket potatoes'. If they're peeled before cooking in the oven we call them 'roast potatoes' of 'roasties'.
@Krille Krille Some jacket potatoes are usually King Edward, i think they just call it for jacket potatoes, it's not a potato sort. Yes it's common to use King Edwars as Hasselbackspotatoes in Sweden, but most restaurants tend to use Asterix instead. Asterix doesn't contain as much starch as King edwards. But it's all a matter of taste.
@steve stokes , Hey Steve. I am so glad you posted. I've run into a bit of a problem you may be able to help.
A few years ago I began breeding racing armadillos, but they seem to be more interested in jumping than running. Do you believe adding a bit more butter and garlic could speed things up at all?
Thanks for the help
Well it's valentine's day and I'm excited to make these for my wife and I. Thankyou for the lovely idea!!
I can't believe I'm watching this at 3.41 in the morning thinking, I've got to make these for tea this evening, they look gorgeous. Should go back to sleep now! 😀
And did you?
I really enjoyed this. Thank you. Looking forward to trying it!
I'm so glad I found this before Yule! This is the first of your videos I've found; you can bet I'm gonna go and watch some more! 💖
Plus 10 for not wasting the trimmings. Good job, they look fantastic. No need for spoon handles when slicing, just hold the knife handle high (with the tip end down) so you don't cut all the way through them. It makes quick work of them.
Making these right now, can’t wait to eat them! Thanks for great recipe and easy instructions😊
I made these tonight....I didn't have the fresh herbs, but I used Garlic Powder and crushed Tyme....the technique was perfect and they came out so soft and silky with great flavor~...Thank you for this recipe....
A couple of extra tips on not cutting all the way thru the potato. In addition to the spoons, I have used two equal size plastic cutting boards, and put on either side of the potato and wooden chopsticks will also work, just don't cut down to the wood on the ends of the spuds. When preparing more than one potato the cut surfaces can oxidize and turn gray. Try cutting, then tossing each potato into a gallon of water with a little acidity, I use a tablespoon of concentrated lemon juice or white wine vinegar. This, as one comment already made, allows the starch to dissipate so the slices won't stick together. If adding fresh chopped garlic, do it later in the baking process or it will burn and taste bitter.
Wow, ty Don. The use of 2 same cutting boards just made my kitchen life simpler. :) I'll use that for more than this dish for sure. Thanks again. :)
Just happened to be scrolling through videos and saw this. Never heard of this kind of baked potato before. I will be trying the recipe this week. They look delicious.
I cannot wait to try this!! Wow looks absolutely to die for!!
Making these right now. Thank you for the recipe and idea.
Now I know the difference between putting something in the oven and cooking something.
Followed the steps you took. A bit more work than usually would go into a dinner and well worth the effort.
Thank You for making the video
These look lovely, got to make some of these over Christmas, thanks for sharing and have subscribed. happy Christmas!
What a great recipe, again! Just recently discovered you, Sir, (via your Chicken Kievs recipe ) but already I can see you're going to up my cooking skills.
Awesome potatoes with flavour.
I'll be making them today to go with a hunters chicken recipe.
Thank you for passing on your knowledge & passion!
10/10.
👏👏👏
Oooooh, delicious!! I can hardly wait to make some ... thanks a lot.
Mouth watering, drooling I was. Thank you. I'm making it now.
@Original Naked Chef - Thank you for this lovely recipe! Two variations occurred to me: (1) Sticking a thin bamboo skewer lengthwise through the middle of each potato, would allow you to spread out the 'leaves' to allow greater crisping & flavour penetration, the skewer would hold the slices in place (2) with the slices spread out thus, sprinkling grated cheese (cheddar/gouda/parmesan etc) into the inter-slice spaces would melt the cheese during baking and enhance the overall taste. And for cooks with time on their hands, you could even insert thin slices of cold cuts into the spaces.
Really?! As if the butter wasn't bad enough! YOU, had to go and give me other ideas, that sound irresistible! I put on weight?! It's your fault ! You and the Naked Chef, dammit!! 🤣🤣🤣🤣🤣🤣. Stella
Hate to agree with Stella on this, but dang you!! My mouths waterin soooo badly right now I'm heading to my kitchen to hasselback me a tatter!!
After slicing nearly through, set the potato on the piece you cut off and the slices can be fanned out easily to get whatever you choose to put between the cuts. Then pull it out from under the potato.
Just tried this recipe tonight, they are wonderful! 👍👏
Wow! Tried this for the first time today - they were utterly delicious. I used rosemary, thyme, garlic salt and chives.
I served them with tinned mackerel and boiled egg with half a raw chopped onion. Beautiful! Thank you - great recipe.
Did you use fresh garlic? I am thinking I am going to use my food processor to chop the garlic and herbs finely chop that is!!!!!!! They sound great!!!!!
I live in the u.s. I am also making a prime Rib roast, roasted garlic lemon Brussel sprouts! I think that will do. And I am going to try popovers!
@@carmelahilton7549 No - I used garlic salt, not garlic. Although garlic on it's own would also go really well with this.
I’m feeling hungry now.
John Brooks me too😕
This makes want to do some potato's yep time to make some potato's
This looks SO good, glad we bought some potatoes to try this recipe!
I was about to say this :-D
Yay! I made some, didn't have the herbs/spices but it turned out ok for my 1st attempt.😀-Mr STT
Looks great, I’m going to try these.
Thank you for sharing this. I will certainly try this dish!
Great Job on the play by play. Looks like a great recipe and can't wait to try it.
Thanks for fast forwarding through the details and not boring us with watching you do each potato at each step of the way.
Glad you enjoyed it!
Happy Christmas!
we made those for thousands of functions back in the 80s-90s. We semi steamed it first then poured pretty much the ingredients for onion soup over it and finished it in the oven, yum yum!
Accompanied by a smashing fondue no doubt.
Yes. Good large catering dish. We just used olive oil, salt, pepper & paprika.
Brilliant! A great meal fixture, from simple method & ingredients. Thank you! I would add a tad of pepper though, but that's me!
I have a London Broil with fresh garlic and rosemary in with my sous vide cooker right now. I've always wanted to make these potatoes but I thought they were too complicated and labor intensive. After watching this video, I'm going to make these tonight, along with some tips I found in the comments. It will be a labor of love for my family, as I am on a very restrictive no carb, low fat diet right now. Maybe in a few weeks for me. These will be perfect with the steak.
Looks delicious. Thanks for the recipe!
I made these today as part of my Easter Dinner!! Super delicious!! The way the garlic and herbs perfumed the butter was amazing!! I used baby Yukon Gold potatoes and it turned out great! Thanks for sharing this recipe!😁
Shokugeki!
You can also put thin squares of butter into each section before baking, the butter melts perfectly into the potato while baking.
Seems like too much work. Is this worth the effort?
Gordon Owens fick off
its a potato, Gordon. Not a god damned Croissant.
You're going to have a bloody heart attack!
BiffBallbag You need to learn how to spell “Croissant” !
WOW!!!!!!!!! I would highly recommend this. Thank you for sharing your recipe!!!!
Ok, so I just made these. Yum-me! I am a potato girl all the way and this was scrummy! I was shocked to find “Herbes De Provence” in my spice rack and it made it that much more delicious. Great recipe!
Great recipe and video! Just finished making a plate at 2am in the morning 😂😂.
Thank you! I made these about 40 years ago for a family dinner and everyone loved them. I can't imagine why they dropped out of my culinary repertoire, but that's about to change.
If you made them 40 years ago they weren't called Hassleback potatoes.
@@sallumetta5620 Hasselback Potatoes were created at Hotel Hasselback in Sweden in the 1940s. 1} How do you figure they weren't called Hasselback potatoes in the 70s and 80s, and 2) what difference does it make what they were called when I made them? The outcome is the same. 3) What do you care?
My bad bro. Thanks for the info.
They look delicious 😋
Haha you were thinkingBaywaytch
The hause’
David hasselback? To funny
that's beautiful recipe for hasselback potatoes
Just made these. Absolutely delicious. Did the crispy bits too. Very nice.
Big thumbs up and a new subscriber. Always on the lookout for simple foods cooked with a little twist. Those Hasslebacks look delicious, can't wait to try them.
I'm going to try these for Christmas this year. Beats the mashed potatoes I was going to make.
I usually try to go carb free but this recipe is changing my mind. OMG it’s making me hungry
I do these potatoes on Wednesday with a stuff pork loin with roasted Bussell Sprouts green onion garnish with pickle Beets. for 4 people and a bottle of a Good Wine from California. something light pink/gloden dry/sweet to help incenses the meal followed by a coconut creme pie with a more fruity Dry White Wine from California
Invite me to dinner?
Hassle backs tonight ?
Thas great mate.
I've got to make me some those tatoes. They look positively scrumptious.
Good idea! Sounds delicious.
Naked chef, you can't imagine how many times I've made your recipe for my family over the past couple of years. Thank you!
I made these last night and they were awesome. Used fresh thyme, garlic chives, rosemary, and sage in the butter.
With my spiral sliced ham, this will be gorgeous!
Thanks for sharing the recipe and techniques!
Merry Christmas, love!
9
Johnnie Jones
🕊🍃🌬
Fe breeze
If you ever get to the Orlando area, gmac! Southern Food is AmaZing! My cream cheese mashed potatoes and gibblet gravy are a Food Group Unto themselves! Lol!
Here's hoping your Holidays are Blessed!🤗
Got to try those look delicious
They look absolutely delicious mate. It's 2:00 A.M. here and they'd shoot me if I started baking potatoes right now... but everyone is having your Hasselback baked potatoes for breakfast whether they like it or not :)
Haha, this made me chuckle
Haven't made these yet but many a time I've made a pile of roast tatties at 3am ready for 4amish love em
Those were very popular in Denmark in the 80’. I remember that we made them all the time when I was a kid. 😊
Those potatoes look good enough to eat. If they had those at McDonalds I would hop in the car right now and go get one. Or Two!
@@guidedmeditation2396 I'm sorry but I don't think anyone should mention
McSh!its after anything involving real food
Norway too, in the 90s though. ;w;
Thanks for converting the temp!
I'm totally gonna surprise my wife with these when she gets home from work one night. They look scrumptious!
Jarrod, you are a totally great husband! I know because I was lucky enough to get one like you!
she might surprise you with desert
How'd it go?
Can't wait to try these!
Glad to have found this vid again.. has taken me ages.. have saved this time .. was a winner with the Chinese pork belly and by far the best hassleback potatoe vid on CZcams 💯
Thanks for a great recipe from across the pond!
Looks delicious and I would love to have one right now. Thank you for your video and God Bless
That looks delicious. Can't wait to this recipe. 😋
Definitely going to try these. Thanks
I bought a vegetable spiral cutter (about $20 online) for making zucchini noodles, carrot curls, onion strings, etc. I tried this recipe with spiral cut potatoes and it came out beautifully! I used russet potatoes and a couple of times a potato eye got caught on the blad, so remove those first.
I am going to bake these potatoes for my Christmas dinner, Thank you!
Me too.
And me
and me too!
AND MY AXE
I'm doing this to. I want to do 2 batches, the same as the video and then another with cheese and onion butter mix in the slats. thinking it will be some hybrid crunchy au-gratin style!
I'm going to have to try this recipe. It looks good enough to eat. Thanks for the video. Great idea by the way.
Brilliant idea, looks scrumptious, love the added garlic!!
Hasselback Potatoes look so good they sound so tasty and I think I'm going to make them. Thank you.
Tried these yesterday. Fun to make, and really didn't take more than a few extra minutes to prepare. They LOOK as fantastic as they taste. Would be a great addition to a meal for guests.Thanks Chef!
For some reason, cutting 1/8" inch slices makes sense. (metric is still tricky 4 Me).
@@R.Akerman-oz1tf If metrics confuse you, just cut them between 0.079 inches and 0.118 inches and you will be fine.
You made Me laff. Thanks.@@FisherCatProductions
Making these again tonight. I live in Maine, which is pure potato country in the USA. Everyone who has tried them this way says it is the best potato they ever had. Thank you.
Love the program of how people live in Maine. Think its on Discovery.
Thanks for dropping by and sorry for slow reply
@@OriginalNakedChef I have made these many times since my comment. My wife always gets excited when I make them. (and not because I cook them naked lol) Thanks again for the video.
I am making these today with Sunday dinner!!!! The potatoes 🥔 look so damned delicious 😋
ive never cooked spuds like this before. looks amazing. im def gonna do them over the christmas break for myself and my daughter. thank you for the upload
DEN ROSE
Can you let us know how they turned out , I might try them for Christmas.
Going to take a run at these tonight matey! 💪🏻🇬🇧🎅🏻
Nigel jordan So am I....💪🏼🇺🇸
Don't forget to spread your buttery mixture over the open slits...
Nigel jordan Christmas dinner!
david groves Fantastic, we loved them! Thanks 🤗
@@BlackSuneEmpire Can also add and sprinkle some hard cheese on top of the slits 🇸🇪
Looks delicious ! I can't wait to make them. Thank You...
NICE, can't wait to try.
Can’t wait to try those. They look amazing! I really enjoyed the video as well, it was well made, perfectly described, and you have the most delightful personality. Thanks for sharing it all with us! I think I will subscribe! ☮️
Thanks so much! 😊
Huh, I've never heard of these, they look great, I'm going to try them!
yes, you should...
Been meaning to make these for ages and finally got these bad boys on the go, nice one fella.
Looks great! Thanks for the recipe idea for treating my camping buddies!
I used to make these when ever I had the money when I was unemployed. I still do because they are delicious...
Dennis Buskenström
I am not following you at all… Are you trying to say these are expensive to make? And why would you have money if you were unemployed? You still make them because they are delicious - so what does being unemployed have to do with anything?
@@anti-ethniccleansing465 noodles are generally cheaper. I used to take poorly paid day to day jobs and state funded study courses. The rent and other bills where prio 1. So yeah, these where luxurious, especially with home puckens mushrooms and gravy...
Dennis Buskenström
It sounds like extras you liked were luxurious - not the potatoes. And noodles don’t have remotely as much nutrition as potatoes. So the buck doesn’t go as far in giving one brain food/energy.
Glad to hear you got your stuff together Dennis. Now it would be amazing to see you go back in time and eat some potatoes instead of your noodles like this lad is suggesting
Been making these for years !! But we season and cold butter them generously after slicing them , wrap them individually in foil and place on baking sheet ! And then bake . Or throw on the out door grill in the summer!! Delicious!! Great recipe! 👍👍👍
Your biggest mistake is wrapping the potatoes in foil. I know you have seen it in restaurants and on TV but it is NOT good to wrap a potato in anything.
Don't get defensive just try this recipe as-is. Then try a standard baked potato with fork-holes poked in it, rubbed in oil and sprinkled with salt.
You have no idea what you are missing.
Bass Man 64 congrats and getting poisoned with aluminum. Seriously don’t do it ... especially with salt, vinegar or acid you’ll will get a high concentration of aluminum in your food what will not leave your body. The effects of this metal and reactiveness inside the body are well known and are thought to be connected to illnesses like Alzheimer. There is a reason why it isn’t used in deodorants anymore for the very same reason!
Love this.... Thank you.
Thank you. Looks scrumptious.