Hasselback Potatoes

Hasselback Potatoes are an easy and amazing side dish. Read on to find out how to make these delicious potatoes!

Hasselback Potatoes got their name from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden.  They were called hasselbackspotatis. Hasselback Potatoes are a delicious, healthy, and very easy to make side dish. They are just whole baking potatoes cut in thin slices to resemble a fan when roasted. After baking, the outside of the potato becomes crisp and crunchy, and the inside stays soft and creamy.

I have wanted to test recipes for Hasselback Potatoes for ages for several reasons. One, because as you know, I love potatoes in any form and two because I think they look much more interesting than a regular baked potato. I tested several recipes and, in the end, the simplest recipe with the least ingredients and least number of steps won hand’s down.

The first recipe I tested used Yukon Gold Potatoes. One problem with this recipe was that not only do you have to peel the potatoes, you also have to boil them before baking them. I have a general rule against peeling potatoes; I don’t like to do it, and I always leave the peel on when making almost all of my potato dishes. I even leave the peel on for mashed potatoes because I like them to be a little rustic. The second step of boiling them first, in my opinion just gives you another pan to wash. Nevertheless, I followed the recipe, and they turned out OK, but not worth all the extra steps. Plus, I took them to a friends house for dinner that evening and while they looked good, they were not that tasty reheated.

If you like this recipe, you might also like these other potato recipes: Southern Potato Salad, Traditional Irish Potato Soup, or Ultimate Blue Cheese Au Gratin Potatoes.

So on to bigger and better, or in this case, simpler and easier ways of making Hasselback Potatoes. To get started, gather your ingredients, which are just: baking potatoes, butter, olive oil and salt and pepper.

Preheat your oven to 450 degrees.

To slice your potatoes easily, place two wooden spoon handles on your cutting board. Nestle the potato between them and slice it into very thin slices. The wooden spoon handles will stop your knife from cutting all the way through the potatoes.

Stir the melted butter, and olive oil together in a small bowl and using a spoon drizzle it carefully over each potato. Try to spoon a little of the mixture between the potato slices. Sprinkle the potatoes with salt and pepper and place on a baking sheet with a rim to catch any drippings.

Roast the potatoes in the oven for 1 hour. To serve, garnish with chopped chives or parsley.  Serve immediately and enjoy!

Print Recipe

Hasselback Potatoes

Hasselback potatoes are simply whole baking potatoes cut in thin slices to resemble a fan when roasted. After baking, the outside of the potato becomes crisp and crunchy, and the inside stays soft and creamy.

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Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

60 minutes

Servings

servings MetricUS Imperial

Ingredients

• 6 large baking potatoes
• 6 Tbsp butter melted
• 1/4 cup olive oil
• Kosher salt and pepper to taste

Optional Garnish

• chopped chives or parsley

Course Side Dish Cuisine American Prep Time 10 minutes Cook Time 60 minutes Servings servings MetricUS Imperial Ingredients 6 large baking potatoes 6 Tbsp butter melted 1/4 cup olive oil Kosher salt and pepper to taste Optional Garnish chopped chives or parsley

Votes: 2 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat your oven to 450 degrees.
2. To slice your potatoes easily, place 2 wooden spoon handles on your cutting board. Nestle the potato between them and slice it into very thin slices. The wooden spoon handles will stop your knife from cutting all the way through the potatoes.
3. Stir the melted butter, and olive oil together in a small bowl and using a spoon drizzle it carefully over each potato. Try to spoon a little of the mixture between the potato slices if you can. Sprinkle the potatoes with salt and pepper and place on a baking sheet with a rim to catch any drippings.
4. Roast the potatoes in the oven for about 1 hour depending on the size. If they are really large it will take more time, if small, a little less time. Serve immediately. To serve, garnish with chopped chives or parsley. Enjoy!

   

Recipe Notes

Nutrition Facts

Hasselback Potatoes

Amount Per Serving

Calories 328 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 5mg 2%

Sodium 587mg 24%

Potassium 1298mg 37%

Total Carbohydrates 51g 17%

Dietary Fiber 5g 20%

Sugars 3g

Protein 6g 12%

Vitamin A 6%

Vitamin C 39%

Calcium 4%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

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