Don't tell anyone, but making hasselback potatoes is so, so easy. They look stunning on the plate and taste good as well, so the surprise is just how simple to make they are. Hasselback comes from the swedish hotel in stockholm of the same name-the hasslebacken. What sets these potatoes apart is how pretty they look, and the slow roast gives you a cross between a roast and baked potato. In this recipe, we are using fresh sage leaves (lovely when served with roast pork) but you can use any robust herb you like (by robust we mean will stand up to fierce heat, basil doesn't survive too well but sage, rosemary even tarragon work really well). We also use olive oil as we love the flavor, but you can use vegetable if you want less oil-taste. Use any potato for this which you would use for baking or roastingmaris piper works really well.
