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These dramatic fan-cut potatoes turn regular spuds into eye-catching, crunchy-edged stunners while keeping their insides soft and fluffy. The fancy accordion look doesn't just wow your guests—it creates extra surfaces for those tasty crispy bits everyone fights over.
I made these for friends once and they couldn't believe I whipped them up myself. Now my family asks for them at every get-together, particularly during holiday meals when I need a trusty side that looks as amazing as it tastes.
Ingredients
- Medium oval potatoes: Go for starchy or all-rounders such as Yukon Gold, russet, Sebago, or Maris Piper for ideal texture
- Extra virgin olive oil: Don't skimp here—good oil really shapes the flavor
- Kosher salt: The bigger grains work better during oil brushing and help make crunchier edges
- Fresh garlic cloves: Keep the peels on to stop them burning while they still make the oil tasty
- Fresh rosemary sprigs: Gives an amazing scent that goes perfectly with these potatoes
Step-by-Step Instructions
- Get your potatoes ready:
- Cut a small bit from each potato bottom so they sit flat. Put the potato between two wooden spoons or chopsticks and make super thin cuts (about 2mm) across, letting the utensils stop you from cutting all the way through.
- First flavor layer:
- Put a little oil on each potato and add some salt. This helps start the cooking magic.
- Early cooking stage:
- Cook at 200°C/400°F for 30 minutes so the potatoes start softening and the cuts begin opening up.
- Add more flavor:
- Pour the rest of your oil over the potatoes, add more salt, and throw in garlic and rosemary on the tray. The oil will slowly seep between the slices as everything cooks.
- Oil brushing time:
- Keep cooking another 40 minutes, but every 10 minutes take them out and brush oil all over them. Push gently with your brush to help the slices open wider and let oil get between them.
- Get them super crispy:
- Turn up the heat to 220°C/425°F and cook 10 to 15 more minutes until they're gorgeously golden and crunchy. Don't be scared of dark edges—they're the tastiest parts!
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I learned oval potatoes fan out better than round ones through lots of practice. These days my family judges how good these potatoes are by counting how many crispy bits they can snatch before we even sit down to eat.
Storage and Reheating
Though you can keep leftovers in the fridge for up to 3 days, these potatoes truly shine straight from the oven. The crunchy parts will get softer in storage, but they'll still taste great.
For reheating, put them in a 375°F oven for around 15 minutes. Don't use the microwave as it'll make them mushy. Brushing with a bit of olive oil before warming helps bring back some crunch.
Common Troubleshooting
If your potato slices aren't opening up during cooking, try using a butter knife to carefully separate them after the first 30 minutes of baking. Once the oil gets between slices, they'll naturally start to open more.
Scared about cutting all the way through? The wooden spoon trick works great, but if you do slice too far, just keep the potato together during the first cooking stage and it'll still be delicious.
Cultural Background
These fancy spuds come from Sweden, created at the Hasselbacken restaurant in Stockholm back in the 1940s. They show off Swedish creativity by taking something basic and making it special through technique rather than pricey add-ons. Now they're loved worldwide because they look amazing and have such great texture.
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Serving Suggestions
These potatoes go amazingly with roasted meats, especially beef or lamb. Their crunchy outsides stand up well to thick gravies or sauces.
Want something even more decadent? Throw some freshly grated Parmesan on top during the last 5 minutes of cooking, or add a spoonful of sour cream and fresh chives when serving.
Common Recipe Questions
- → How do you cut the potato without going all the way through?
Set your potato between two wooden sticks or chopsticks as cutting guides. Make thin cuts about 1/8-inch apart, and the sticks will stop your knife at the right depth.
- → Which potatoes should I buy for this dish?
Go with Russets—they've got the right structure and will get nice and crispy when baked.
- → How do I get those edges super crispy?
Don't be shy with the butter! Make sure it gets between all the slices and bake at high heat so the edges turn golden and crunchy.
- → Can I play around with different flavors?
Absolutely! Try adding rosemary, garlic, or a dash of smoked paprika to switch things up.
- → What goes well with these fancy potatoes?
They're great buddies with any roasted meat, grilled veggies, or even just a tangy dip on the side.