📝 About This Recipe
Fächerkartoffeln, known globally as Hasselback potatoes, are a beloved German side dish that transforms the humble spud into a culinary masterpiece of texture and flavor. By making thin, accordion-like slices, the potato becomes a canvas for melted herb butter and aromatic spices, resulting in a crispy exterior and a velvety, tender heart. This version elevates the classic with a hint of smoky paprika and Alpine-style cheese, making it the perfect showstopper for a festive Sunday roast or a cozy family dinner.
🥗 Ingredients
Main Ingredients
- 8 pieces Medium-sized waxy potatoes (such as Yukon Gold or German 'Festkochend' varieties)
- 2 tablespoons Olive oil (for the initial roasting)
- 1 teaspoon Sea salt (fine grain)
Aromatic Herb Butter
- 100 grams Unsalted butter (melted and slightly cooled)
- 3 pieces Garlic cloves (very finely minced)
- 1 sprig Fresh rosemary (needles removed and finely chopped)
- 2 sprigs Fresh thyme (leaves only)
- 1/2 teaspoon Smoked paprika (Pimentón) (for a subtle depth of flavor)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 50 grams Bergkäse or Gruyère cheese (finely grated)
- 1 handful Fresh parsley (chopped for garnish)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
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2
Scrub the potatoes thoroughly under cold running water. Since we are leaving the skins on for texture and nutrition, ensure they are perfectly clean. Pat them completely dry with a kitchen towel.
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3
To slice the potatoes without cutting all the way through, place a potato between two wooden spoons or chopsticks. Use a sharp chef's knife to make thin slices (about 3mm or 1/8 inch apart). The spoons will act as a guard, stopping the knife from hitting the board.
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4
Place the sliced potatoes onto the prepared baking sheet. Gently fan them out slightly with your fingers to open up the 'accordion' layers.
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5
Drizzle the potatoes with the olive oil and sprinkle with the fine sea salt. Use a pastry brush to ensure the oil gets into some of the crevices.
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6
Bake in the center of the oven for 25-30 minutes. This initial roast allows the potatoes to soften and the slices to begin separating naturally.
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7
While the potatoes are roasting, prepare the herb butter. In a small bowl, whisk together the melted butter, minced garlic, rosemary, thyme, smoked paprika, and black pepper.
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8
Remove the potatoes from the oven. Using a pastry brush, generously coat each potato with about two-thirds of the herb butter mixture, making sure the butter drips deep into the slices.
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9
Return the potatoes to the oven and bake for another 20 minutes. The edges should begin to turn golden and crispy.
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10
Remove from the oven one last time. Brush with the remaining herb butter and sprinkle the finely grated Bergkäse or Gruyère cheese over the top, allowing some to fall into the gaps.
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11
Bake for a final 5-10 minutes until the cheese is melted and bubbly, and the potato centers are tender when pierced with a skewer.
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12
Garnish with fresh parsley and a sprinkle of flaky sea salt. Let them rest for 5 minutes before serving to allow the butter to settle.
💡 Chef's Tips
Choose potatoes of similar size to ensure they all finish cooking at the same time. If the potatoes are browning too quickly on top, loosely cover them with foil for the middle 15 minutes of cooking. For an extra-crispy result, rinse the sliced potatoes in cold water to remove excess starch, then pat them bone-dry before oiling. Don't skimp on the butter; it's what creates the signature 'fried' texture of the individual slices. If you don't have Bergkäse, Parmesan or a sharp white Cheddar make excellent substitutes for the cheesy crust.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten or a juicy Schnitzel. Pair with a dollop of cold sour cream mixed with fresh chives (Schnittlauch-Quark). Excellent as a main course served with a large, crisp green salad and a mustard vinaigrette. Accompany with a chilled glass of Riesling or a crisp German Pilsner. Serve with roasted root vegetables for a complete vegetarian feast.