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    Grits and Pinecones » Recipes » Sides » Hasselback Potatoes Recipe

    Hasselback Potatoes Recipe

    March 30, 2016 by Sharon Rigsby, Updated July 6, 2020 5 Comments

    Jump to Recipe Print Recipe
    Hasselback Potatoes

    Hasselback Potatoes are an easy and amazing side dish. Read on to find out how to make this delicious and unique looking potato dish!

    One Hasselback Potato cut in thin slices and garnished with parsley on a cutting board.

    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.

    History:

    Hasselback Potatoes got their name from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden.  They were called hasselbackspotatis.

    Here’s what you will need:

    All you need are baking potatoes, butter, olive oil, and salt, and pepper.

    Two potatoes, butter, salt and pepper on a cutting board.

    Here’s how to make them:

    Preheat your oven to 450 degrees.

    To slice the 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. 

    One whole potato sliced very thin halfway down the potato and knife on a cutting board.

    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 one hour. To serve, garnish with chopped chives or parsley.  Serve immediately and enjoy!

    A potato cut in thin slices and garnished with parsley on a cutting board.

    What to serve with them:

    This side-dish is wonderful served with my New York Strip Roast, Southern Fried Chicken, or my Crispy Oven-Fried Chicken. 

    Related recipes:

    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.

    ★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

    One Hasselback Potato cut in thin slices and garnished with parsley on a cutting board.
    Print Pin
    5 from 3 votes

    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.
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6 servings
    Calories 328kcal
    Author Sharon Rigsby

    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

    Instructions

    • Preheat your oven to 450 degrees.
    • 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.
    • 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.
    • 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!

    Notes

    Nutrition

    Calories: 328kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 587mg | Potassium: 1298mg | Fiber: 5g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 32.2mg | Calcium: 40mg | Iron: 2.7mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Sue D

      July 06, 2017 at 1:35 pm

      This was very good and easy to make. I took it to a potluck dinner at my church. Everyone liked them. Next time, I might sprinkle parmesan cheese on them. They cooked in one hour at 450 degrees. I will make these again.

      Reply
      • Gritsandpinecones

        July 07, 2017 at 3:33 pm

        Hi Sue, Thanks so much for letting me know and I’m so glad you liked them. I think parmesan cheese would be a great addition! Great idea!

        Reply
    2. Quentin

      December 18, 2016 at 8:52 am

      Looks great. Found you on yummly.

      Reply
      • Gritsandpinecones

        December 18, 2016 at 2:02 pm

        Thanks so much for your kind comment!

        Reply
    3. Chef Lippe

      June 12, 2016 at 6:51 am

      Thank you for giving out the history of the dish as well as the method. It is important to learn where the food we eat came from and how it came about

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

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