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.
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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.
Ingredients
- 8 medium Yukon Gold potatoes, peeled or scrubbed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon flaky salt
- 2 tablespoons plain dry bread crumbs
- 1/4 cup finely grated Parmesan or Västerbotten cheese
Instructions
- Heat the oven. Heat the oven to 425°F.
- 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.
- 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.
- 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.
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.
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.
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