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Swedish·Side Dish

Duck-Fat Hasselback Potato

A foolproof technique for creating the ultimate crispy potato using the Hasselback slicing method and a double-cooking secret for a creamy center and a crusty exterior.

Prep

20m

Cook

75m

Total

95m

Serves

—

Method

  1. 01

    Peel the russet potatoes and keep them in a bowl of cold water to prevent oxidation. Trim a small slice off the narrow side of each potato so it sits flat and stable on the cutting board.

    Step 1
    Watch · 1:05
  2. 02

    Place a potato between two wooden chopsticks. Slice down every 1/8 to 1/4 inch; the chopsticks will stop the knife from cutting all the way through. Use your knuckle to guide the blade for even spacing. Return cut potatoes to cold water.

    Step 2
    Watch · 1:36
  3. 03

    Grease a pan generously with duck fat. Place potatoes in the pan and add about a cup of water and a generous pinch of salt. Bring to a boil, cover, and steam for about 7 minutes until the surface begins to soften.

    Step 3
    Watch · 3:55
  4. 04

    Remove the lid and continue cooking over medium-high heat until the water evaporates. Brush the warm potatoes with more duck fat, then refrigerate until fully chilled to gelatinize the starch for maximum crispiness.

    Step 4
    Watch · 5:15
  5. 05

    Once chilled, add fresh thyme sprigs and whole garlic cloves to the pan. Apply another layer of duck fat and a generous sprinkling of salt over the potatoes.

    Step 5
    Watch · 6:20
  6. 06

    Roast in a 425°F (220°C) oven for about 1 hour. Baste the potatoes with the rendered fat in the pan 2 or 3 times during roasting to ensure the slices open up and crisp evenly.

    Step 6
    Watch · 6:55
  7. 07

    Once the potatoes are deep golden brown and crispy, give them one final baste and serve immediately with the roasted garlic.

    Step 7
    Watch · 7:25

From Chef John

  • “By using the chopsticks, it is physically impossible to cut all the way through the bottom of the potato.”
  • “You guys after all the swedes of your Hasselback potato needs.”
  • “Fork don't lie.”