These pull apart roasted potatoes are crispy, tender and absolutely delectable. Also known as Hasselback potatoes, accordion potatoes or shingled potatoes, these are crisp and creamy and adored by kids of all ages. These roasted spuds have just enough wow factor to make them an easy but special side dish for entertaining and they are rustic, comforting and simple enough for any weekday meal.
You can use whatever variety potato you choose from white potatoes to sweet potatoes or just about everything in between. I recently have been able to find organic red and yellow potatoes more frequently and I really do think they are amazing because they make the silkiest mashed potatoes and the absolute most satisfying baked potatoes. These roasted pull apart potatoes have a well balanced complexity and the texture is similar to the very best steak fries. My kids just adore them because they are hearty, eat with your hands food!
Roasted Peel Apart Potatoes
These potatoes are great growth spurt food for my sprouting boys. They are filling, satisfying and really easy to prepare. You can make as many or as few as you would like, I am giving quantities here simply for instructions sake. You can fill a lasagna tray with them, or you can roast up only two, this isn’t a fickle recipe at all. These are great for breakfast, lunch or dinner. Serve with sausage and eggs, or roasted chicken and veg, the opportunities are endless.
- 6 to 8 Medium or Medium-Small Red or Golden Potatoes
- 2-3 Tablespoons Bacon Grease (Lard, Tallow, Duck Fat, Ghee or Butter)
- Celtic Sea Salt and Pepper
Finish With- A drizzle of your Favorite Vinegar (Red Wine Vinegar, Apple Cider Vinegar or Malt Vinegar are my favorites.) Parsley or Italian seasoning if desired.
- Pre-Heat Oven to 450 degrees.
- Smear your pan (I use a cast iron skillet) with a tablespoon of bacon grease.
- Scrub and dry potatoes, also remove any blemishes.
- Slice each potatoes shingles by slicing across each potato approximately 2mm to 1/4″ apart. Do not slice all the way down the potato, leave about 1/4 to 1/2″ un-cut. If you slice too far and get a slice that pops out, just tuck it back in.
- Once the potato is cut you can fan the potato outwards while giving it a bit of a push. You will hear a little crunch.
- Place the potatoes into the pan and repeat this process until you have filled your pan.
- Dollop the remaining quantity of bacon grease or desired fat on top of the potatoes.
- Bake for 30 to 45 minutes or until the insides of the potatoes are nice and soft. (times will vary depending on which variety potato you use.) You can toss them and flip them to help the grease disperse but it isn’t necessary. (baking time varies depending on size and variety of your potatoes)
- While the potatoes are still hot drizzle them with vinegar and sprinkle them with parsley or Italian Seasoning if desired.
I previously posted about hasselback potatoes in 2010, this is an updated post! “The Swedish name is said to be from the restaurant “Hasselbacken” in Stockholm, Sweden where these potatoes were originally served in the 1700’s. In later years other European countries began making them and they were called accordion potatoes. I’ve also on occasion heard of them referred to as just “Swedish Roasted potatoes.”