Hasselback Potatoes

Whole potatoes sliced thinly almost all the way through, basted with butter and roasted until the fanned edges are crisp and the centers creamy, finished with bread crumbs and cheese. Serves 4.

Gluten-free with swapsVegetarianNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

  • Prep 15 min
  • Cook 1 hr
  • Total 1 hr 15 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Hasselback potatoes with crisp fanned slices in a baking dish

Hasselback potatoes are named for the Hasselbacken restaurant in Stockholm, where they were first served in the 1950s. Each potato is cut into thin slices that stay attached at the bottom, so the slices fan open in the oven and the edges turn crisp like chips.

They are an easy, impressive side for steak, roast beef or salmon.

Instructions

  1. Heat the oven. Heat the oven to 425°F.
  2. Slice. Lay each potato between two chopsticks or wooden spoon handles and cut thin slices about 1/8 inch apart; the chopsticks stop the knife before it cuts all the way through.
  3. Roast. Set the potatoes in a baking dish, brush with the butter and oil, letting some run between the slices, and sprinkle with salt. Roast for 30 minutes.
  4. Baste and finish. Brush again with the pan butter, sprinkle with the bread crumbs and cheese, and roast 25 to 30 minutes more, until the edges are crisp and the centers tender.

Nutrition per serving (estimated)

450Calories
60 gCarbohydrates
7 gFiber
54 gNet carbs
10 gProtein
21 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianGluten-free with swapsNo added sugar

Tips

  • Rinsing the sliced potatoes in cold water and drying them helps the slices separate.
  • Västerbotten is a Swedish aged cheese; Parmesan or aged Cheddar are good substitutes.

Storage and leftovers

Refrigerate up to 4 days. Reheat in a 400°F oven or the air fryer for 10 to 12 minutes so the edges crisp again.

Questions about this recipe

How do I keep from cutting through the potato?
Lay it between two chopsticks or wooden spoon handles; the knife stops against them.
Can I make them ahead?
Slice them up to 2 hours ahead and keep them in cold water; dry well before roasting.

Bring fika home

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