Hasselback Potatoes: Crispy and Tender
These Hasselback potatoes are crisp as roasted potatoes on the outside but soft as mashed potatoes on the inside. And they are also easier to make. These take just 10 minutes hands-on and 60 minutes to bake.
Hasselback potatoes are enjoyed on many restaurant menus, but few people know exactly where the name “Hasselback” came from or why these potatoes look the way they do. I believe that they got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken in Stockholm, and these were first served in 1953.
Why make these potatoes?
- They are probably the best-tasting potatoes. Crisp on the edges but soft and fork-tender on the inside. Of course, the seasoning and melted butter add flavor and make these the most delicious too!!
- They are great on their own with your favorite toppings or side, such as sour cream with green onions, but also the perfect side dish for any main course, whether you are cooking chicken, beef, lamb, or a vegetarian meal.
- And, the best part is, they are easier than making mashed potatoes or baked potatoes.
- Today, I am making them with whole potatoes, but you can also make these with potato slices placed in an accordion style.
Ingredients and substitutes
- Potatoes – You can make these with almost any potatoes you have on hand. You can use russet potatoes. I like using red potatoes for these, but I have also tried them with Yukon gold potatoes and other starchy potatoes.
- Fat – The butter gives the potato a crisp skin and golden edges. And, olive oil or vegetable oil prevents the butter from burning. Also, I love adding a little extra oil to this because it’s flavored with garlic and absolutely delicious with crusty bread.
- Garlic – I like to use freshly grated, not sliced or minced garlic. The sliced or minced tend to burn easily.
- Seasoning mixture – I’ve used just salt, pepper, and fresh herbs like chopped parsley. But you can also add some dried oregano, thyme, or rosemary. I often like to add some smoked hot paprika for variation and, of course, some parmesan cheese for that nutty flavor.
Step-by-step: Hasselback potatoes
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning – In a small bowl, combine the butter, garlic, parsley, salt, and pepper – and set aside.
- Clean – Wash and scrub the potato skin under running water to ensure it is clean. Pat them dry so they are easier to handle.
- Accordion – Place each potato on a sturdy chopping board between two chopsticks or the handles of two wooden spoons. Then, holding the knife at 90 °, slice the potato, but not all the way through. Stop when you reach the chopsticks or spoon handles. What you should get is a sliced potato with the bottom still intact. These will open like an accordion during baking.
Pro tip – I like to start from one end towards the center, turn the potato, and slice again towards the center. This helps make even slices. Alternatively, you can use a Hasselback slicer to cut these potatoes. - Pan – Place the potatoes, cut side up, in a skillet or baking dish. And, generously brush each potato with the garlic butter seasoning. Then, brush each potato with olive oil.
- Bake – Transfer to the oven and bake for 30 minutes. Then, generously baste with the oil from the pan. Place it back in the oven and bake for another 30 minutes until you have beautiful Hasselback potatoes.
- Baked Potato Chips
- Stovetop Melting Potatoes, Crispy Garlic Roasted Potatoes
- Mashed Potatoes Recipe, Skinny Mashed Potatoes
- Roasted Sweet Potatoes, Crispy Garlic Roasted Potatoes
- Aloo Gobi – Sautéed Cauliflower and Potato
Frequently asked questions
I believe that they got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken in Stockholm, and these were first served in 1953.
The trick to making thin slices like an accordion is to ensure you keep the sharp knife straight, not slanted, on the cutting board. In fact, did you know you can even buy a Hasselback potato slicer? I just happened to see it. Well, personally, I’ve always used two chopsticks as a guide and a sharp Chef’s knife. And yet, if you are not good with knives and make these often, this tool may be worth the investment.
You can stuff the layers with cheese and tomato slices, cold cut/pastrami. Sprinkle some Parmesan on top for the final 10 minutes of baking. Of course, adding these ingredients will soften the potatoes as well.
Use fat that can withstand high heat, such as butter, bacon fat, animal fat, or cooking oil. You can use olive oil, but don’t use extra-virgin olive oil, as it doesn’t do well with high-heat cooking.
Hasselback Potatoes
Baked Hasselback potatoes have thin, crispy edges and soft, creamy centers. They take some time and finesse to make, but the results are well worth it! The perfect side to impress guests on special occasions.
Video
Ingredients
- 8 small Potatoes (or 6 medium) russet, red skin or Yokon
- 4 tbsp (60 g) Butter unsalted, room temperature
- 4 tbsp (60 ml) Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic grated
- 2 tbsp Parsley fresh, Finely chopped
Method
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning – In a bowl, combine the butter, garlic, parsley, salt, and pepper, and set aside.4 tbsp Butter, 1 tsp Salt, 1 tsp Pepper, 1 tbsp Garlic
- Clean – Wash and scrub the potato skin under running water to ensure they are clean. Pat them dry so they are easier to handle.
- Accordion – Place each potato on a sturdy chopping board between two chopsticks or the handles of two wooden spoons. Then, holding the knife at 90%, slice the potato but not all the way. Stop when you reach the chopsticks or spoon handles. What you should get is a sliced potato with the bottom still intact. These will open like an accordion during baking.8 small Potatoes
- Pan – Place the potatoes, cut side up, in a skillet or baking dish. And, generously brush each potato with the garlic butter seasoning. Then, brush each potato with olive oil.4 tbsp Olive oil
- Bake – Transfer to the oven and bake for 30 minutes. Then, generously baste with the oil from the pan. Place it back in the oven and bake for another 30 minutes until you have beautiful Hasselback potatoes.2 tbsp Parsley
Notes
- Use any potatoes you want. Make sure to buy potatoes of a similar size so they cook at the same time.
- Also, using smaller or medium-sized potatoes when entertaining looks prettier and has less waste.
- Clean and scrub the potato skins well. Use unbruised potatoes with skins intact.
- Slice the potatoes using a guide so you don’t accidentally cut through the bottom.
- Use a baking pan, ceramic dish, or skillet that you can cook and serve in. Do not use a baking tray or baking sheet, as you will lose all the wonderful pan juices.
- If you want the potatoes to be crispier, baste them more often than 2 or 3 times.
- These potatoes can be made a few hours ahead of serving time.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Your Hasselback potatoes look delicious. I love the sound of the crispy outside with a soft inner. Thanks for sharing.
Hasselback potatoes are so tasty and look so fancy. I love stuffing them with cheese!
Love that all the flavor gets into every last nook and cranny! One of our favorite side dishes because it goes well with just about anything.
These are so good! I love them with roasted chicken or pot roast. I love that they are so easy but still seem fancy!
hasselback potatoes are my favorite. These look so perfect and delicious. Thanks for sharing
I never tried Hasselback potatoes. But now you got me really interested to make this. I will serve this for the Holidays. Looks really delicious!
These are so pretty! The little hint of garlic is a great touch, too. Yum!
Such a stunning side dish. The kids love these potatoes.
This is one of my favourite side dishes. Such delicious crispy potatoes.
Hasselback potatoes are my favourite!! Love that you’ve used butter here, so delicious 🙂