They look tricky to make but the technique is simple (and satisfying), pinky swear.
Prep: 55 mins
Cook: 30 mins
Total: 85 mins
Servings: 6 servings
Yield: 6 potatoes
Potatoes are the best side dish. They’re culinary chameleons, adapting to almost any cooking method and taking on flavors with ease. Boil ‘em, mash ‘em, stick ‘em in a stew, potatoes are your ride or die for weeknight meals or company.
Hasselback potatoes embody what is best about the potato: sturdy, satisfying, and savory. But maybe the most notable thing about hasselback potatoes is that they’re cute as heck. Their accordion shape looks mighty appealing on the dinner plate, and even better, the unique way hasselback potatoes are prepared helps them take on any flavor you throw at them.
Where Are Hasselback Potatoes From?
Hasselback potatoes are Swedish. The story goes that they were invented by a culinary student at the restaurant Hasselbacken in the 1950s, but there is a recipe for the dish in the 1929 cookbook, “Prinsessornas Kokbok” (Princesses Cook Book). The restaurant may merely have popularized the dish.
Why Are They Called Hasselback Potatoes?
If this dish was truly invented at the Hasselbacken restaurant, it makes sense that these potatoes would be named for the restaurant. However, the recipe’s existence in an earlier cookbook throws that theory into question. The Hasselbacken restaurant dates back to the 18th Century, so it’s not a stretch to imagine that some version of these potatoes was served much earlier than 1929. The “Princessornas Kokbok” may merely be the first documented instance of hasselback potatoes that remains.
There is another possible explanation. The Swedish word “hassel” means “hazel” as in hazelnut, and “bäcken” means “hill” or “slope.” It is possible that hasselback refers to the color of the brown potato and its sloped shape.
What is the Easiest Way To Cut Hasselback Potatoes?
You might be wondering how to cut a potato into the iconic hasselback shape without cutting all the way through it. The best way is to place the potato between the handles of two wooden spoons. As you slice down into the potato, the knife will hit the spoon handles, preventing you from cutting all the way through.
You don’t have to use wooden spoons for this. You can use chopsticks or even place the potato on a surface between two cutting boards of equal thickness. The main thing is to use something that you don’t mind being nicked by a knife and that won’t damage your knife’s sharp edge. So anything metal or ceramic is out.
Adding Flavor To Hasselback Potatoes
Our recipe for hasselback potatoes features an herb butter that is brushed over the potatoes partway through cooking. This is because when you first cut the potatoes into the hasselback shape, they will be a little brittle, and trying to get flavorings between the potato slices can cause the potatoes to break apart. During cooking the potatoes will soften and become more flexible, making it easier to get all that fragrant herb-flecked butter between the potato slices.
Once the butter is brushed over the potatoes, they are placed back in the oven to finish cooking. During this final phase the butter will brown, adding even more flavor to these darling spuds. You can vary the herbs used in the butter, use your own favorite herb butter recipe, or add your own flourishes, like pepper flakes, curry powder, or even flavorful pastes like miso or gochujang.
Tips for Making Hasselback Potatoes
- Getting the hasselback shape—The easiest way to cut hasselback potatoes is to place the potato between the handles of two wooden spoons or other wooden utensils. They will prevent you from cutting all the way through the potato.
- Create a flat surface—Since potatoes can be a bit roly poly, cut a thin slice from one long edge of each potato so they will sit flat on the cutting board. This will make the whole hasselbacking process easier.
- Removing excess starch—After cutting the potatoes, rinse them under cool running water, getting between the slices. This removes excess starch so the potato slices will separate better during cooking, allowing the butter to more easily seep between the slices for an evenly seasoned potato.
- Maximum browning—Arrange the hasselbacked potatoes around the edge of your baking sheet for the crispiest edges and best browning.
«This hasselback potato recipe achieved what I didn’t even know I was looking for — crispy and almost crunchy edges along the slices with a creamy interior. The herb garlic butter adds a little bit of richness to the potato slices.»—The Spruce Eats Test Kitchen
A Note From Our Recipe Tester
Ingredients
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6 small (6 to 7 ounces each) russet potatoes, scrubbed
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2 tablespoons olive oil
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3/4 teaspoon fine salt, divided
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1/4 cup (2 ounces; 56 grams) unsalted butter, melted
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1 teaspoon minced mixed fresh herbs (such as thyme and rosemary), plus more for garnish
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2 medium garlic cloves, grated on a Microplane grater (about 1 teaspoon)
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1/4 teaspoon ground black pepper
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Flaky sea salt, optional
Steps to Make It
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Gather the ingredients. Preheat the oven to 425 F.
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If necessary, trim the bottom of 6 small russet potatoes so that they can lay flat on a cutting board without rolling around. Working with one potato at a time, place the long, thin handles of 2 wooden spoons against both long sides of the potato. Thinly slice the potatoes crosswise (about 1/8-inch thick), stopping about 1/4-inch from the bottom (the wooden spoons will prevent you from slicing all the way thorough). Repeat with the remaining potatoes.
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Run the cut potatoes under cold running water, making sure to get in between the layers as best as possible to rinse off excess starch. Dry the potatoes well.
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Rub 2 tablespoons olive oil all over the potatoes, and sprinkle with 1/2 teaspoon of the fine salt. Place on a rimmed baking sheet and bake in the preheated oven until the slices begin to spread apart, 30 to 35 minutes.
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While the potatoes bake, whisk together 1/4 cup (2 ounces; 56 grams) unsalted butter, melted, 1 teaspoon minced mixed fresh herbs, 2 garlic cloves, grated, 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt in a small bowl.
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Remove the potatoes from the oven. Brush the butter mixture all over the potatoes, making sure to get in between each layer. If necessary, use a small knife to gently wiggle apart and separate any layers that are stuck together.
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Return the potatoes to the oven and bake until tender (insert a cake tester or small sharp knife into the center layers — there should be no resistance), 15 to 20 minutes. Garnish with additional chopped herbs and flaky sea salt, if desired. Serve immediately.
How To Store
Refrigerate leftover hasselback potatoes in an airtight container for up to 5 days. Reheat in the microwave, a 300 F oven, or a 275 F air fryer until heated through. An oven or air fryer will result in crisper potatoes.
Recipe Variations
- Loaded Hasselback Potatoes—Top cooked hasselback potatoes with sour cream, shredded cheddar cheese, crumbled bacon, and sliced green onions.
- Cheesy Hasselback Potatoes—In the last 5 minutes of cooking, insert very thin slices of cheese (like gruyère or cheddar) in between the layers. Continue baking until the cheese is melted. Sprinkle grated parmesan cheese on top before serving.
- Extra Crunchy Hasselback Potatoes—Stir together 1 cup panko breadcrumbs, 2 tablespoons olive oil, 1/4 cup finely grated parmesan cheese, 1/4 teaspoon fine salt, and freshly ground black pepper to taste. In the last 10 minutes of cooking, spoon panko mixture on top of the potatoes and continue baking until panko is golden and crisp.
- Spicy Harissa Hasselback Potatoes—Sprinkle potatoes with 1/2 teaspoon paprika after coating with olive oil. Omit herbs from melted butter mixture. Add 1 tablespoon harissa paste to butter mixture.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 301 |
| % Daily Value* | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 27% |
| Cholesterol 20mg | 7% |
| Sodium 293mg | 13% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 5g | 16% |
| Total Sugars 2g | |
| Protein 5g | |
| Vitamin C 17mg | 84% |
| Calcium 41mg | 3% |
| Iron 2mg | 12% |
| Potassium 1099mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
