© 2016 Green Kitchen Stories hasselback_potatoes_1

Hasselback Potatoes with Kale & Pesto

I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here.

I’m sure you have seen this potato technique before – slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese – yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years.

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The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well.

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As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale.

While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes.

Christmas Spiced Parsnip Cake
Shaved Brussels Sprouts Christmas Salad
Mushroom, Rice & Hazelnut Loaf
Pomegranate, Raspberry & Thyme Jam
Saffron Falafels
Quinoa, Kale & Apple Salad
Homemade Nutella

Finally, can we just say a massive Merry Christmas / Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE!
/David, Luise, Elsa, Isac and baby Gabriel

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Hasselback Potatoes with Kale, Beans & Pesto

The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time.

Hasselback potatoes
2 kg / 4 lbs (roughly 12) large baking potatoes
80 ml / 1/3 cup olive oil
sea salt
black pepper
1 bunch fresh thyme, leaves picked

To serve
3 large handfuls kale, thick stalks removed and leaves roughly chopped
1 small red onion
170 g / 1 cup cooked black beans (1/2 can), rinsed
12 cherry tomatoes
100 g / 1/2 cup pesto (if you are vegan, choose a pesto without cheese)

1. Preheat the oven to 200°C/400°F.
2. Wash and scrub the potatoes.
3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep.
4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray.
5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper.
6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil.
7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine.
8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick.
9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot.

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christmas_app_update

PS!
We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

24 Comments

  1. sara
    Posted 21 Dec ’16 at 20:34 | #

    I remember seeing these on instagram. So glad you posted the recipe, will certainly be trying this out!

  2. Posted 21 Dec ’16 at 21:31 | #

    Wow this looks delicious I’m definitely going to try it tomorrow for our family lunch ;) thank you for your ever so fresh recipes and happy christmas to the whole greenkitchenstories family

  3. Maria Morena
    Posted 22 Dec ’16 at 07:18 | #

    Thank you! Would love this for Christmas. I’ve tried it once but my cuts were terrible. Almost all of them went all the way through.
    Love that you serve it on a bed of kale. Looks so pretty!

    • Posted 22 Dec ’16 at 23:22 | #

      You should try it between chopsticks next time. It’s impossible to fail. Happy cooking!
      /David

  4. Anna
    Posted 22 Dec ’16 at 08:45 | #

    When, oh when, will you release the app for android?! My everyday life has become a lot less tastier since I changed from an iphone to a fairphone last spring… (Just trying to convince you, once more :))
    I also would like to thank you for all the lovely recipes you share. It has truly made an impact on my joy of cooking. When I have friends over, and they eat something they enjoy, they almost always go: “Is this GKS again?”
    Merry christmas to all of you! Looking forwards to following you another year! Lots of love!

  5. Posted 22 Dec ’16 at 08:53 | #

    You guys always have the most unique but simple recipes. Definitely trying this one in the new year, as my husband is always asking me to make “normal” potatoes more often.

  6. birgit
    Posted 22 Dec ’16 at 15:25 | #

    yeah thank you so much
    you are my big inspiration
    all my best wishes for you and your loved ones
    birgit <3

  7. Posted 22 Dec ’16 at 16:39 | #

    I’m not a Kale fan, mainly because I had a bad juicing experience with it…..But anything with potatoes, i’m a fan of! These look delicious!

  8. Posted 23 Dec ’16 at 05:37 | #

    Hello,
    Your Recipe is Unique and simple. I will try it my family’s food recipe for health. My wife is see that and committed make it Thank you.

  9. Posted 23 Dec ’16 at 10:59 | #

    I love hasselback potatoes, this looks like a great variation though. The flavours sound wonderful!

  10. Posted 23 Dec ’16 at 23:14 | #

    Looks like an amazing recipe! The kale pesto sounds divine! <3

  11. Posted 25 Dec ’16 at 03:16 | #

    wow. visually appealing and i think this would be a fantastic additional menu in our Christmas dinner. Dear author, do you think we can substitute potato with sweet one? thank you!

  12. Posted 26 Dec ’16 at 14:56 | #

    So simple yet so beautiful and tasty! Even my kids loved it and asked for more so I will be cooking it again tonight. Thanks for sharing this.

    Love the green kitchen and will be trying more of your recipes.

    Happy holidays! ;)
    Helen

  13. Posted 27 Dec ’16 at 10:51 | #

    Hasselback potatoes together with pesto. Two of my favorite things. Just lovely! Will make sure to try this at home. Maybe I’ll put a little twist to it and let you know!

    Gerente Aronso

  14. Posted 29 Dec ’16 at 00:45 | #

    We love Hasselback potatoes and can’t wait to try out this recipe–love the addition of kale and black beans. Makes it very Brazilian.

  15. Posted 29 Dec ’16 at 11:28 | #

    Looks tasty … I’ll have to try these for dinner soon!

  16. Posted 31 Dec ’16 at 18:30 | #

    The recipe looks absolutely amazing and seems to be a ‘must try’ at home – especially for children who tend not consuming much potatoes.

  17. Posted 1 Jan ’17 at 17:12 | #

    Love the photos. Dish looks delicious!

  18. Posted 2 Jan ’17 at 10:58 | #

    Dear David and Luise, I’ve never commented before, but our Christmas Day Dinner was made so wonderful, in large part thanks to this recipe. It worked absolutely perfectly and looked stunning. It’s the things that seem so simple that really do work the best. Happy New Year to all of you!

  19. Isabel Gerardo
    Posted 5 Jan ’17 at 01:36 | #

    Your recipes look tasty, amazing, simply delicious. Keep cooking this marvellous way.

  20. Gustavo Woltmann
    Posted 8 Jan ’17 at 16:26 | #

    I love your potato recipe it looks amazing. I cannot wait to try this at home.

  21. Rebeca
    Posted 6 Feb ’17 at 16:41 | #

    Thank you for sharing your recipes. All your photos look fab and delicious. I love potatoes, so I will definitely cook these hasselback potatoes.

  22. Posted 25 Feb ’17 at 20:45 | #

    Just stumbled onto your blog and I am absolutely in love with the photos and recipes! Everything looks so delicious and enticing!I need to make these potatoes ASAP!

  23. Karen
    Posted 12 Apr ’17 at 17:34 | #

    Wow these have been our families fav this winter, soo easy not many pots n pans to wash. I sometimes add hasselback style courgettes love love love this recipe a very big thanks for this recipe x

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