Crispy Fan-Cut Potatoes (Garlic Butter Accordion Bake)
Hasselback potatoes are a Swedish dish where potatoes are sliced thinly at close intervals - leaving the bottom intact - then brushed with garlic butter and roasted until the edges fan out and crisp. Melted butter mixed with minced garlic, fresh thyme, and olive oil is brushed over and between the slices before the potatoes go into a 200-degree oven for forty minutes. Midway through baking, the potatoes are removed so the slices can be gently fanned open and given a second coat of butter. Breadcrumbs and Parmesan cheese scattered on top for the final fifteen minutes create a crunchy golden crust that contrasts with the fluffy interior. Placing chopsticks on either side of the potato while slicing acts as a guide to prevent cutting all the way through.
Adjust Servings
Instructions
- 1
Preheat oven to 200C and slice potatoes thinly, leaving 5 mm intact at the bottom.
- 2
Melt butter and mix with minced garlic, thyme, olive oil, and half the salt.
- 3
Brush butter mixture over and between potato slices, then place on a tray.
- 4
Bake for 40 minutes, remove, gently fan slices, and brush with more butter.
- 5
Mix breadcrumbs, parmesan, remaining salt, and pepper; top potatoes and bake 15 more minutes.
- 6
Rest for 5 minutes once crisp, then serve.
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