Introduction
Hasselback potatoes are a classic Swedish dish known for their elegant appearance and irresistible flavor. The potatoes are sliced thinly across the top, allowing them to fan out as they bake, creating a crisp, golden exterior with a tender, creamy interior. Perfect as a side dish for roasted meats, fish, or even a vegetarian main course, Hasselback potatoes combine visual appeal with rich, buttery taste.
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Description
Originating from the Hasselbacken Restaurant in Stockholm, these potatoes were first served in the 1950s and have since become a global favorite. The thin slices allow seasonings and fats—such as butter, olive oil, or cheese—to seep between the layers, creating a flavorful and beautifully textured dish. They are simple to prepare but look impressively gourmet.
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Ingredients
6 medium-sized russet or Yukon gold potatoes
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 cloves garlic, minced (optional)
Salt and black pepper, to taste
2 tablespoons fresh herbs (parsley, thyme, or rosemary), chopped
Optional toppings: shredded cheese, breadcrumbs, bacon bits, sour cream, or grated Parmesan
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Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the potatoes: Wash and scrub them thoroughly. Place each potato between two wooden spoons or chopsticks to prevent cutting all the way through.
3. Slice the potatoes: Using a sharp knife, make thin slices (about 1/8 inch apart) along the top of each potato, stopping before the knife cuts completely through.
4. Season: Place the potatoes on the baking sheet. Brush with melted butter and olive oil, making sure some gets into the slices. Sprinkle with salt and pepper.
5. Bake: Roast for 45–60 minutes, basting occasionally with more butter or oil, until the potatoes are golden brown and crisp on the edges.
6. Add toppings: During the last 10 minutes of baking, you can add cheese, garlic, or breadcrumbs if desired.
7. Serve: Garnish with fresh herbs and serve hot.
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Tips
Use **wooden spoons or chopsticks