For our second Taste Week feature, expert food blogger Anne Lataillade from Papilles & Pupilles shares her foolproof Hasselback potatoes, a beloved Swedish delicacy known for its crispy edges and fluffy interior.
"The recipe is straightforward, inexpensive, and utterly delicious—what more could you ask for?" notes Anne. "Visually, it's a showstopper, ideal for elevating any ordinary Tuesday." Our team tested it, and the results were phenomenal: golden, flavorful perfection every time.
Preheat the oven to 200°C (fan-assisted).
Wash and peel the potatoes. Make thin slices every 2-3 mm across the top, stopping before cutting through the base for an accordion effect. Pro tip: Position the potato between two chopsticks to guide the knife safely.
Place in a gratin dish.
Combine softened butter, oil, salt, peppers, and rosemary into a paste. Brush generously over and between the potato slices.
Bake for 45 minutes until the tops are beautifully golden and crisp.
Upgrade option: Insert smoked bacon pieces or thin cheese slices between the cuts for extra indulgence.
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Anne Lataillade's credentials include co-authoring "A Mouse in the Soup" (Tana, Oct 2006), "Pains Gourmands – 30 Recipes for All Occasions" (Éditions Square des Loisirs, Feb 2008), and "40 Recipes Around the Egg" with Matines (Spring 2010).
