As a staple in sustainable cooking, potatoes shine in versatile, refined dishes with minimal effort. Enter Hasselback potatoes—a stunning Scandinavian classic invented in 1953 by Swedish chef Leif Ellison at Stockholm's famed Hasselbacken restaurant. Crispy outside, tender inside, these fan-shaped beauties are as delicious as they are eye-catching.
Ingredients for 2 servings:
500g waxy potatoes
150g smoked pork belly
2 tbsp olive oil
1 pinch of salt
100g Gouda cheese, grated
For the pesto:
50g cashew nuts
1/2 tsp caraway seeds
1/2 bunch parsley
1/2 bunch chives
1 clove garlic
100ml olive oil
Salt, pepper, sugar to taste
Preparation
For the Hasselback potatoes:
Preheat oven to 175°C top/bottom heat (or 150°C fan). Wash and dry potatoes thoroughly. Place each between two wooden spoons and slice thinly (3-4mm apart) down to the spoons, leaving the base intact. Arrange on a parchment-lined baking tray.
Remove rind from pork belly and slice into 3mm pieces. Layer 4-5 slices evenly over each potato, pressing gently. Drizzle with olive oil, season with salt, and bake on the middle rack for 40-50 minutes until golden and crisp.
For the pesto:
Meanwhile, wash parsley and chives, shake dry, and chop coarsely. Toast cashews in a dry pan over medium heat for 4-6 minutes, adding caraway seeds halfway. Peel garlic, then blend all with olive oil using an immersion blender. Season with salt, pepper, and a pinch of sugar. Serve alongside the baked potatoes for a fresh, nutty contrast.
