Hasselback Potatoes


My husband loves baked potatoes. I love potatoes in general, but I like to do different things with them. I made BBQ ribs for dinner, and wanted to make potatoes, but I knew my hubby would ask for baked potatoes. Ugh, not again!

Then, I remembered the time we spent in Europe and a potato there called the Hasselback Potato. These potatoes originated in Stockholm, Sweden. They are super simple, look super fancy, and taste super yummy. Here’s what you need.

Olive Oil
Salt and pepper

Preheat your oven to 425 degrees F.

You can use any potato you wish. Use a large baking potato, red potatoes, baby new potatoes, Idaho potatoes, anything works for this recipe. I used Baby New potatoes this time just because they are starting to get a little soft so I wanted to use them up. I left mine with the peel on, but you can peel it if you like.

To get the amazing cut this potato is known for, you can do a few things. Some people use chop sticks on either side of the potato and slice down to the stick. It keeps you from cutting through the potato completely.




My favorite is to place your potato in the bowl of a wooden spoon. Slice down to the spoon. I think the potato stays in the spoon better, especially when you are using smaller potatoes.




Either way, you’re looking for a potato that isn’t sliced all the way through. Be sure on the very ends, you don’t slice too far as it may not reach the guide you’re using.

I happen to love garlic. This is optional, but if you want to use garlic, slice a few cloves and insert a few slices per potato into your cuts.

Melt a few tablespoons of butter and whisk with a few tablespoons of olive oil. Brush, toss or drizzle over potatoes. Sprinkle with salt and pepper. Place potatoes on a baking sheet and bake for one hour. Remove and serve. You can brush again with butter, top with sour cream or butter, sprinkle with fresh herbs.

-Bake for 45 minutes, top potatoes with a mixture of breadcrumbs and butter. Bale for remaining 15 minutes, until breadcrumbs are golden brown and crispy.
-Mix 1/2 C sour cream with 2 TBSP fresh parsley, 1 tsp garlic powder an a dash of salt and pepper. Make ahead of time and refrigerate. Top potatoes before serving.
-Top potatoes straight out of the oven with freshly grated Parmesan or Cheddar cheese and sprinkle with bacon and chives.




Posted on April 18, 2012, in Sides and tagged , , , , . Bookmark the permalink. Leave a comment.

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