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Hasselback potatoes





4 unit

Fresh rosemary

1 sprig

Fresh thyme

4 sprigs


to taste


1 wedge

Fresh sage

1 spoon

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

to taste

second courses from Sweden

Hasselback potatoes

Hasselback potatoes

vegan source of C vitamins high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Hasselback potatoes

A plate coming from Sweden, very good and very simple.

Hasselback potatoes step 1

step 1

Wash the potatoes under running water. After having dried, insert them one at a time on a skewer to 1cm from the base of the potato.

Hasselback potatoes step 2

step 2

With a knife engrave the potatoes to create thin slices of this process will help you make precise and regular cuts to avoid the risk of cutting the slice to the bottom.

Hasselback potatoes step 3

step 3

Once etched, washed again to remove the potatoes lamido and let drip. Put aside the potatoes and now Take Charge of herbs.

Hasselback potatoes step 4

step 4

Finely chop garlic, rosemary, thyme and oregano put everything in a bowl, add salt and pepper and mix together.

Hasselback potatoes step 5

step 5

Meanwhile turn the oven to 200 ° C. While the oven reaches temperature, remove the skewers and filled the inside of the potato slices with the herbal filling.

Hasselback potatoes step 6

step 6

After filling the potatoes, place them on a paper lined baking tray from the oven and sprayed with a dolium wire. Bake in oven at 200 degrees for about unoretta!

Hasselback potatoes step 7

step 7

If you want you can fill the potatoes with chopped ham, bacon, ham and cheese! You can do really in many ways!

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