Hasselback Potatoes – stunning golden brown sliced potatoes with crispy edges and a tender buttery inside. An elegant potato dish for all occasions yet super easy to prepare. You’ll also be surprised at how delicious it is!
How have you been with this warmer season? Well, I’ve spent most of my free time outside; either just hanging out at the backyard or strolling around at farmers’ markets. I’ve been enjoying all of the fresh produce so far. Checking out some rare ingredients or foods that I would love to try at home gives me that satisfaction. Yes, I’m a real foodie! 🙂
With the abundance of potatoes, I found out that I haven’t shared with you yet a stunningly easy dish that you could impress your guests on any occasion. And I’m talking about these gorgeous Hasselback Potatoes.
What Are Hasselback Potatoes?
Hasselback Potatoes actually look as stunning as they sound. This potato recipe is a Swedish side dish that comes from the word “Hasselbacken” – a hotel in Stockholm, Sweden where it was first served in 1953. What sets this apart from all of the other potato dishes is how pretty it looks and that special texture of a cross between a roasted and baked potato.
It has nice golden brown crispy edges and tender creamy texture on the inside. And not just that, it could be seasoned as simply as salt and pepper or go crazy with its toppings!
In this recipe, I went with pantry staples like salt, pepper, garlic and, of course, my all-time go-to homemade Creole Seasoning which amazingly transforms any dishes – be it meat, veggies or soups. (You will find most of my dishes here are seasoned or sprinkled with this Creole seasoning).
How To Cut Hasselback Potatoes?
It took me some time to find an easy breezy technique that would allow me to cut my Hasselback Potatoes perfectly. I had them one time cut all the way through with ugly uneven thickness. Worse, I almost cut my finger while trying to slice a potato and holding it still at the same time.
Although you can buy a fancy Hasselback Potato Slicing Rack as a guide in cutting the potatoes, you can use this simple technique that I used instead. Just place each potato in between two wooden spoons or chopsticks to prevent you from cutting it all the way through while beautifully spacing them out about 1/8-inch to 1/4-inch apart. It works all the time!
Can I Make Hasselback Potatoes Ahead of Time?
We all know how the potatoes’ flesh will discolor when it’s left cut open for quite some time. While I don’t highly recommend making this Hasselback Potatoes ahead, there’s a way that you can prepare it in advance especially when serving it for a crowd.
You can cut them a day ahead, then put them in a bowl or pan, cover with water and keep in the fridge overnight. Just drain the potatoes the next day and make sure to thoroughly dry them well with a clean tea towel before cooking.
What To Serve With Hasselback Potatoes?
I truly love how potatoes can be served or paired in many different ways. My favorite pair for these crispy yet tender Hasselback Potatoes is this Creamed Spinach HERE. That creamy texture perfectly complements the crispy texture of the potatoes well – a match made in heaven!
This elegant dish also goes well with roast meat like this Pan Seared Oven Roasted Steak OR this Spiced Roast Turkey for this coming Easter or for the holidays. It makes a great side dish, too, for chicken and fish. And above all, you may enjoy it is as a vegetarian meal on its own! You’ll never be disappointed.
Easy Potato Recipes
Potatoes are always a family-favorite and can be made in so many ways and serve as an add-on too on most recipes. Below are just few of our top rated potato recipes that brings comfort in every bite.
Enjoy!
Tips and Notes:
- You can use any kind of potato in making these Hasselback Potatoes.
- Want to go above and beyond with this dish? You can fill with bacon bits in between slices, cheese or more herbs!
- Store leftover Hasselback Potatoes in an airtight container in the fridge for up to 5 days.
How To Make Hasselback Potatoes
Pre-heat oven to 200C/400F. Wash, then thoroughly scrub potatoes and pat dry. Remove any blemishes from the potatoes. You may take off it’s skin, if desired. Place each potato between two wooden spoons or chopsticks, this will help guide or prevent you from accidentally cutting all the way through while making slits in the potatoes. Space out potato slices about 1/8-inch to 1/4-inch apart. Place potatoes in a large bowl or pan. Next, season with salt and pepper. Set aside.
In a small pan set over medium low heat butter, minced garlic, thyme and creole seasoning. Stir for about 30 seconds or 1 minute.
Brush each potato well with garlic butter mixture using a pastry or basting brush. Place potatoes in a cast iron next to each other. You may use a baking dish.
Bake the potatoes for about 30-40 minutes. After baking for about 30 minutes, the layers of the potatoes will start separating. At this point, you may baste the potatoes again, making sure every inch of potatoes is fully covered, poking plenty down into the potato slits.
Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices. Return the skillet or cast iron back to the the oven for about another 30 minutes or more until the potatoes are cooked through and brown. Garnish with thyme and parsley , if desired.
Watch How To Make It
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Hasselback Potatoes
Ingredients
- 3 pounds (907 g) new potatoes
- Salt and pepper to taste
- 6 tablespoons (84 g) unsalted butter , melted
- 6 clove garlic , coarsely chopped
- 2 teaspoons (1.6 g) fresh thyme
- 1 teaspoon (4 g) creole seasoning
- 2 tablespoons (8 g) chopped parsley
Instructions
- Pre-heat oven to 200C/400F.
- Wash, then thoroughly scrub potatoes and pat dry. Remove any blemishes from the potatoes. You may take of its skin, if desired.
- Place each potato between two wooden spoons or chopsticks, this will help guide or prevent you from accidentally cutting all the way through while making slits in the potatoes. Space out potato slices about 1/8-inch to 1/4-inch apart.
- Place potatoes in a large bowl or pan. Next, season with salt and pepper. Set aside.
- In a small pan set over medium low heat butter, minced garlic, thyme and creole seasoning. Stir for about 30 seconds or 1 minute.
- Brush each potato well with garlic butter mixture using a pastry or basting brush.
- Place potatoes in a cast iron next to each other. You may use a baking dish.
- Bake the potatoes for about 30-40 minutes. After baking for about 30 minutes, then the layers off the potatoes will start separating.
- At this point, you may baste the potatoes again, making sure every inch of potatoes is fully covered, poking plenty down into the potato slits.
- Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
- Return the skillet or cast iron back to the the oven for about another 30 minutes or more until the potatoes are cooked through and brown.
- Garnish with thyme and parsley , if desired.
Gina says
Hello Imma,
The potatoes look excellent! I can’t wait to try making them. I’d like to know…what are the other dishes (in the lower right hand, upper left hand, and in the little dish above the creamed spinach) in the photo?
ImmaculateBites says
Hi Gina,
It’s paprika chicken – recipe here https://www.africanbites.com/paprika-garlic-chicken/. And the other dish is the sauce that’s used for the potatoes .
Gina says
Thank you for the information.
Looking at the photo, I, for some reason, thought that the dish in the lower right hand corner was either an appetizer or fritters. Thank you for the clarification.
Don M says
Well, until I saw this recipe I had no idea what a Hasselback Potato was. At first I thought it must be something invented by that movie star David Hasselhoff. Nothing I really wanted to try.
But anyway, I read the recipe and decided to give it a go. I had some large Idaho potatoes that really needed to be used. I liked the spicy, garlicky butter recipe used to make them. They turned out great! Because of the size of the potatoes it took quite a bit longer to cook than it would with smaller potatoes.
I served them up with some smoked jalapeno beef sausage. It made a great meal!
Ebose says
Hi Imma. Can I have this with snail sauce?
imma africanbites says
Hello. I can’t say for sure ’cause I haven’t tried it with this.
Anna says
Hasselbackspotatis is from the fifties like Imma writes although there has been a inn/restaurant with the same name since 1760. The house has burned 7 times, the one standing now is from 1925. During the 1940-60 there was a restaurant school there and it was then the recipe was invented by a student. We make the potatoes with breadcrumbs and cheese on top although that might not be the original recipe.
Frank Speyerer says
Thanks Anna for the additional information.
According to: Stefan Ekengren: “Hasselbackspotatis…” in the magazine Besöksliv 11 October 2013 (in Swedish):
“Hasselback potatoes were created in 1953 by Leif Elisson from Värmland, who was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm.”
More information and a recipe may be found at :
http://www.swedishfood.com/swedish-food-recipes-side-dishes/129-hasselback-potatoes
Frank Speyerer says
Hasselbackspotatis are the Swedish version of a baked potato. I have once been told that the recipe for these potatoes was created at the Hasselbacken hotel and restaurant, located in Stockholm, Sweden in the 1700’s. However, I have not been able to confirm this story. The first restaurant at the Hasselbacken Hotel was opened in the mid 1700s and was christened Hasselbacken in 1760.
Excellent recipe! I have also used sour cream, bacon bits and chives as a garnish.