Comments on: Swedish Hasselback Potatoes

By: Joacim Andersson

Joacim Andersson — Tue, 07 Dec 2021 15:40:37 +0000

Hasselbackspotatis was indeed created at the Restaurant Hasselbacken (a restaurant that still exists to this day) by Leif Elisson back in 1953,

By: Wojciech

Wojciech — Sun, 04 Jul 2021 21:27:18 +0000

Excellent recipe for great dish :)

By: Kim Nielsen

Kim Nielsen — Fri, 11 Sep 2020 04:37:56 +0000

In reply to Donna Montagna. I'm happy to hear that you like the recipe. Ohh, and fresh rosemary from the garden - that is just there best! Regards Kim (nordicfoodliving.com)

By: Donna Montagna

Donna Montagna — Wed, 09 Sep 2020 00:35:16 +0000

In reply to Kim Nielsen.

I loved this recipe! I made it with a thick stalk of fresh rosemary from my garden that I fried in butter with garlic. I removed the rosemary stalk before brushing on the butter. I ate them with some home made lentil burgers and portabello sauce. AMAZING!!!

My mom makes hasselback potatoes with bread crumbs on top. They're very tasty too.

Thanks for sharing!

By: Kim Nielsen

Kim Nielsen — Fri, 03 Apr 2020 06:18:41 +0000

In reply to Siobhean. That is actually a great tip using chopsticks as a base for the hasselback potatoes. That makes it very easy to cut them without cutting through the potatoes. Regards Kim (NordicFoodLiving.com)

By: Siobhean

Siobhean — Thu, 02 Apr 2020 17:50:19 +0000

My mother was an au pair outside of Stockholm in the late 1950s and returned to the UK with this recipe so they appear to have been around for longer than you thought! We do it putting chopsticks on either side of the potatoes to cut. This way you can do firm even cuts without worrying about cutting through to the bottom

By: Kim Nielsen

Kim Nielsen — Tue, 10 Dec 2019 06:08:01 +0000

In reply to Max Bauer. Thanks for the tip about the original Swedish recipe. I differently look into it.

By: Max Bauer

Max Bauer — Mon, 09 Dec 2019 01:11:22 +0000

The original Swedish recipe is quite simple, as original recipes sometimes are, but of course it evolved to incredible culinary creations via toppings. If you want a potato change of pace, try them.

By: Kim Nielsen

Kim Nielsen — Mon, 24 Jun 2019 11:47:27 +0000

In reply to Colin. Hi Colin. I happy that you like the rye bread, it is really good. Yes you can freeze the liver paste - just do it before you bake it. Then you only need to bake it comes out of the freezer.

By: Colin

Colin — Sun, 23 Jun 2019 13:22:28 +0000

Hi it’s Colin I make your Ryebread fantastic I’m glad we Got over the hic up with the video and the written recipe but now I wanna try your liver pasta can you freeze it down