Fallow - The Best Potato Dish We've Ever Made (Swedish Hasselbackspotatis)

[Celerity]

Discover the ultimate Hasselback Potato recipe, crispy on the outside, buttery and tender inside, and soaked in rich chicken stock for unreal flavour. This is our chef-level take on the classic Swedish Hasselback, and once you try it, you’ll never make potatoes the same way again.

In this video, we show you step-by-step how to make perfect Hasselback potatoes, including the toothpick slicing trick, poaching the potatoes in stock, basting in clarified butter, and roasting them until the edges turn crispy, sticky, and caramelised. If you love crispy potatoes, roast potatoes, fondant potatoes, or anything buttery and golden, this recipe is for you.



RECIPE

8-10 Yukon Gold Potato
2-3 L Reduced Chicken Stock
170 g Clarified Butter
5 g Rosemary
5 g Thyme
5 g Garlic, Smashed
Left Over Stock
25 g Unsalted Butter, Cubed and Cold
Squeeze of Lemon Juice
Chives
Skewers

1. Place skewer through the bottom of the potato. If the bottom is uneven, cut a bit off the bottom to make it even. Slice thin, even slices down to the skewer. Keep skewers in throughout the entire cooking process
2. In a large, heavy-bottom pot, place the potatoes, and cover with reduced chicken stock. Bring to a boil, then lower to a low heat. Simmer until the stock has reduced a bit and the potatoes are cooked through.
3. Carefully remove potatoes and place on a tray
4. In a clean oven dish, add in the clarified butter and garlic. Bring to a boil, then add in the potatoes. Season with fine salt
5. Place in 225° oven for 25-35 minutes. Baste every 5-10 minutes
6. Place the remaining stock into a saucepan. Slowly reduce until it reaches a coating consistency. Swirl in cold butter and lemon juice
7. Remove potatoes from butter and remove skewer
8. Pour glaze over
9. Garnish with chives