As a Swede, where the Hasselback potato is from, I always use small, peeled potatoes as that’s the way they did it at Hasselbacken. I also use only a wooden spoon and put the potato in the spoony part to cut it. Works great 👍 😀
Poppy, miss you schooling the boys over on Sorted! Little recommendation: when you pull the potatoes from the oven for the garlic butter, use tongs and gently lift the potato and slide a small item under it. At that point the potato is hot and flexible and will bend and many of the incisions will open up for you to add your toppings. I've used a restaurant metal condiments cup for this, and it works well.
Wee bit of history, hasselbacks were created in the 1953 at a restaurant called "Hasselbacken" in Sweden. The restaurant took its name from the Swedish words for hazel and slope as the restaurant was next to a thicket of hazel along the steep slope of a mountain. 🥔
During my chef training in Sweden, we learned to do Hasselback potatoes with only melted butter which we brushed on to the potatoes and doing so 4-5 times (depending on size) while roasting it. It beats any vegetable oil all day every day. At the last brush adding breadcrumbs, I have since learned I'm allergic to wheat so now I just skip the bread. We also peal the potatoes, can depend on which type of potato and to some extent the time of year.
A few days ago I bought some chopsticks. Allegedly for eating the sushi I was making for my friend but my dark secret is that it was actually for making Hasselback potatoes with even slices vertically. 😊 Your timing is impeccable. Poppy I suspect you’re going to quickly take over UA-cam! 💕
I might comment every video you make but you have to know how wonderful it is nowadays to have someone take the time to explain every detail in an understandable way and making it reachable for everyone, specially for those who don't try to cook because they don't feel they are capable of... I love that this are not shorts with voice over that you have to watch 100 times to try to recreate it yourself. You are amazing Poppy, thanks for the beautiful content!
We use a special piece of equipment for cutting the slits in the potatoes. We call it a "hasselback iron", which is something of a misnomer since it's made of wood, but that's just a feature of the Danish language, where the word for iron is frequently used to simply mean "equipment". It is just a simple short wooden board with an oval-shaped curved indentation in the middle. It makes it a lot easier to deal with since it's all one piece and is flat on the bottom.
In South Africa we use peeled potatoes. Soak in hot salted water for an hour or so. Rinse and dry. Cut incisions, pour over melted garlic butter. Sprinkle with onion granules, salt, pepper. You can also use chicken seasoning or packet onion soup mix to season. Bake at 180 cel and keep basting.
Poppy, I LUV POTATOES too, in about any form except raw. Thanks for your happy demos (and brilliant humor 😋)....so fun, please keep the vids coming with even more crispy goodness 💛
Hi Poppy! I discovered your channel only last night, binge watched your videos and tried your roast potato recipe this afternoon. Absolutely fantastic! Can't wait to try this one :)
Did these a couple of years ago for a dinner party. Everyone was impressed. My slits were not as thin and no garlic butter. So, obviously need to do these again soon. Hello from Oregon, USA.
These feel like _half Hassebackpotatis,_ as they differ on some key points from the original: 1. _Peeled_ potatoes 2. Sprinkled with dried bread crumbs (+salt and _white_ pepper) 3. All _butter,_ no vegetable oil (That’s not saying yours aren’t good.😅)
Never done them as a baked potato before; always as roast potatoes in a Sunday Dinner. My daughter (now 24) used to call them “skeleton potatoes” and flat out insists on me making them whenever she visits over a weekend.
You can eat them any way you like. I usually cut off 2-3 slices at a time and eat them like that. The great thing about them is that for some reason the slits result in a completely different texture inside them than in ordinary baked potatoes. They're... creamy is the only word I can use to describe it, even though there is no cream anywhere in the recipe.
I love your videos. Question though, do you live on a potato farm or some sort? I have yet to see recipes involving anything other than potatoes hahah but I love potatoes so winning!
😆If you're looking for a safer word that slit, go for incised, though knowing you you'll end up saying circumcised on Saturday kitchen. 😆🥔 Do love hasselback tatties, that mix of baked & roast vibes is great. Tiny wafer thin shavings of Parmesan in each incision & slathered in pesto compound butter - heaven. You can take hasselbacks further, to full on glass finish roasties & they're nice.
1) Ireally like the idea of the butter garlic. I saw the hassleback potato once before but it was just plain. This is the way I’m gonna have to try and make them. Thank you. 2) Is that a carbon steel knife that you’re using?
Years and years ago we were on holiday in Whitby and we found a baked potato shop and they offered baked spuds with GARLIC BUTTER . I’ve never understood why it didn’t become a thing .
These look easy and I bet taste great, making these for sure. I converted the Euro degrees to F so I can use my oven but what is the metric conversion for the time? OK, that is a joke. (face slap) Great job!
At 7:50 there is a continuity error... the potatoes in the oven are not centered on the baking tray. In the kitchen cutaway they are centered in the tray. Booo
Witnessing you trying to keep your composure after saying “this ones a tight slit” has made my day xD
Poppy!!! I almost blushed.
What else can I call it 😂😂
@@poppycooksspud gills 😂😂
As a Swede, where the Hasselback potato is from, I always use small, peeled potatoes as that’s the way they did it at Hasselbacken. I also use only a wooden spoon and put the potato in the spoony part to cut it. Works great 👍 😀
mmmm sounds delicious
"Tight slit" had me rolling 😂
I found you through your Sorted collabs. I'm super excited you're uploading on your own channel!
she definitely realized what she said lol, look at her expression jsut after that haha
oops
Nope, you are a creep.
Oooh, the innuendos keep coming 😉😆
Lovely Hasselback potatoes.
Always!
Poppy, miss you schooling the boys over on Sorted!
Little recommendation: when you pull the potatoes from the oven for the garlic butter, use tongs and gently lift the potato and slide a small item under it. At that point the potato is hot and flexible and will bend and many of the incisions will open up for you to add your toppings. I've used a restaurant metal condiments cup for this, and it works well.
Wee bit of history, hasselbacks were created in the 1953 at a restaurant called "Hasselbacken" in Sweden. The restaurant took its name from the Swedish words for hazel and slope as the restaurant was next to a thicket of hazel along the steep slope of a mountain. 🥔
My favorite new cooking channel 🫡 I just cook for fun but I’m watching like every video 😂
During my chef training in Sweden, we learned to do Hasselback potatoes with only melted butter which we brushed on to the potatoes and doing so 4-5 times (depending on size) while roasting it. It beats any vegetable oil all day every day. At the last brush adding breadcrumbs, I have since learned I'm allergic to wheat so now I just skip the bread. We also peal the potatoes, can depend on which type of potato and to some extent the time of year.
A few days ago I bought some chopsticks. Allegedly for eating the sushi I was making for my friend but my dark secret is that it was actually for making Hasselback potatoes with even slices vertically. 😊 Your timing is impeccable.
Poppy I suspect you’re going to quickly take over UA-cam! 💕
Good thinking!
I've been using chopsticks for exactly this for years. Makes for deeper cuts/slits/slices and thus more crisp.
Happy potatoing!
I made these for Easter this year and love them. They are the new way I do potatoes.
I might comment every video you make but you have to know how wonderful it is nowadays to have someone take the time to explain every detail in an understandable way and making it reachable for everyone, specially for those who don't try to cook because they don't feel they are capable of... I love that this are not shorts with voice over that you have to watch 100 times to try to recreate it yourself. You are amazing Poppy, thanks for the beautiful content!
Yes! More Poppy! Thanks for the vid.
We use a special piece of equipment for cutting the slits in the potatoes. We call it a "hasselback iron", which is something of a misnomer since it's made of wood, but that's just a feature of the Danish language, where the word for iron is frequently used to simply mean "equipment". It is just a simple short wooden board with an oval-shaped curved indentation in the middle. It makes it a lot easier to deal with since it's all one piece and is flat on the bottom.
So happy right now
I love you, potato poppy!
In South Africa we use peeled potatoes. Soak in hot salted water for an hour or so. Rinse and dry. Cut incisions, pour over melted garlic butter. Sprinkle with onion granules, salt, pepper. You can also use chicken seasoning or packet onion soup mix to season. Bake at 180 cel and keep basting.
Poppy, I LUV POTATOES too, in about any form except raw.
Thanks for your happy demos (and brilliant humor 😋)....so fun, please keep the vids coming with even more
crispy goodness 💛
Hi Poppy!
I discovered your channel only last night, binge watched your videos and tried your roast potato recipe this afternoon. Absolutely fantastic! Can't wait to try this one :)
Did these a couple of years ago for a dinner party. Everyone was impressed. My slits were not as thin and no garlic butter. So, obviously need to do these again soon. Hello from Oregon, USA.
And thanks to The restaurant that invented this: "Restaurang Hasselbacken", Stockholm, Sweden.
I appreciate the cooked result @ the beginning- time saver👍
These feel like _half Hassebackpotatis,_ as they differ on some key points from the original:
1. _Peeled_ potatoes
2. Sprinkled with dried bread crumbs (+salt and _white_ pepper)
3. All _butter,_ no vegetable oil
(That’s not saying yours aren’t good.😅)
You’ve nailed the hassleback ❤I’m gonna be doing this very soon!
Never done them as a baked potato before; always as roast potatoes in a Sunday Dinner. My daughter (now 24) used to call them “skeleton potatoes” and flat out insists on me making them whenever she visits over a weekend.
yummy way to make potatoes. i use disposable chopsticks as the wood risers when cutting to spare my wooden spoons.
Great idea!
Chop sticks work wel!
Oh heck yes! Give me all the hasselbacks!
Your a hoot!!! Thank you!!! I WILL try these. Sounds delicious!!
Thanks for the demonstration of how to eat these. I always wondered if the idea was to pull off slices. :-).
You can eat them any way you like. I usually cut off 2-3 slices at a time and eat them like that. The great thing about them is that for some reason the slits result in a completely different texture inside them than in ordinary baked potatoes. They're... creamy is the only word I can use to describe it, even though there is no cream anywhere in the recipe.
I usually add some lemon zest to the garlic butter, gives a cleaner flavour. Loving your videos btw!
This one's a tight slit hahaha. Comedy gold right there. Spuds look great though.
Yummy!
I love your videos. Question though, do you live on a potato farm or some sort? I have yet to see recipes involving anything other than potatoes hahah but I love potatoes so winning!
😆If you're looking for a safer word that slit, go for incised, though knowing you you'll end up saying circumcised on Saturday kitchen. 😆🥔
Do love hasselback tatties, that mix of baked & roast vibes is great. Tiny wafer thin shavings of Parmesan in each incision & slathered in pesto compound butter - heaven. You can take hasselbacks further, to full on glass finish roasties & they're nice.
Take it from me, having the end of your finger suddenly removed is definitely not fun, so follow Poppy's advice 🙂
'gash' - that's the word you're looking for!!
1) Ireally like the idea of the butter garlic. I saw the hassleback potato once before but it was just plain. This is the way I’m gonna have to try and make them. Thank you. 2) Is that a carbon steel knife that you’re using?
Years and years ago we were on holiday in Whitby and we found a baked potato shop and they offered baked spuds with GARLIC BUTTER . I’ve never understood why it didn’t become a thing .
You have the power to make it a thing! 🥔
I cannot handle you calling it a slit 😂
Poppy, where can I get one of those aprons? I love it!
I think we can all agree a well oiled slit is right up there with the best things ever
Could you include the Australian potato types in your videos?
Hm, never done this with the oil, gotta try that.
These look easy and I bet taste great, making these for sure. I converted the Euro degrees to F so I can use my oven but what is the metric conversion for the time? OK, that is a joke. (face slap) Great job!
4:19 That's what she said...
Geometrically you shouldn't flatten the bottom. Leaving a round bottom allows the slitty top to fan out more easily
👌👌🙏
This video should come with a PG warning, lol. Also was that you on Saturday Kitchen?
Yes it was!
Poppy you are lively, fun , and cute. If your tators are as good as your presentation we are all in for double delight.
Poppy needs to stop with these potato recipes becuase im starting to look like a potato trying them all!
I thought Hasselback was that Justin Timberland song.
I'm not sure I'm old enough to be hearing about equipment and the size of your wood! OOOer!
Ok now she's on about oiling up slits! FILTH!!
That is a tight slit. Anyway. 😂
At 7:50 there is a continuity error... the potatoes in the oven are not centered on the baking tray. In the kitchen cutaway they are centered in the tray. Booo
The size of your palm is average? I've been lied to by my ex girlfriends.
well they don't look moist at all
Look in the slit.
@@joeb4142 HAH!
10min of woman jibrish
Nice buttons....