Traditional recipes

Hasselback Potatoes

Hasselback Potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 16 small white potatoes (about 2½ lb.)
  • ½ cup (1 stick) unsalted butter, melted, plus more for brushing
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Preheat oven to 400°. Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through.

  • Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.

  • Brush potatoes all over with ½ cup butter. Tuck 2 sage leaves into each potato; season with salt. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Recipe by Isaac McHale, The Clove Club, London,Photos by Ture Lillegraven

Nutritional Content

Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g)1 Protein (g) 3 Sodium (mg) 65Reviews SectionThis was remarkably easy and absolutely delicious!AnonymousEast Lansing02/10/18

  • 7 large yellow potatoes
  • 5 tbsp butter
  • 8 fresh sage leaves
  • 1 teaspoon Sea salt
  • 2 teaspoons Avocado oil
  1. Preheat oven to 425 °F.
  2. Cut slits in yellow potatoes. Repeat for each one.
  3. Coat with avocado oil and sea salt.
  4. Prepare sauce by heating up 5 tbsp butter on the stove. Whisk until it starts to brown. Add sage leaves.
  5. Using a pastry brush, coat each potato with sauce. Leave some remaining.
  6. Bake potatoes for 1 hr (or until they are tender)
  7. When done, remove from the oven and add more sauce on top. Serve as a side dish.

A Swedish chef at a restaurant called Hasselbacken in Stockholm back in the 1950s purportedly invented these potatoes. Rest his soul and bless him to the nines.

Here’s how it works: Slice the potatoes thinly, accordion style, but stop short of cutting all the way through so the slices remain attached at the bottom. Leave them unpeeled!

Here's a trick! To help guide your slices, place a chopsticks on either side of the potato while you cut — this will help to keep you from accidentally slicing through.

Drizzle the potatoes with plenty of butter and olive oil, and sprinkled with salt. Give them an extra-long roast in the oven so that the insides have time to become creamy and the outsides turn golden and crisp.


Mini Hasselback Potatoes

Is it wrong that I’ve been eating these potatoes as a main?

I know, they’re officially classified as the best ever side dish to complement any meal but I prefer it much more as a main dish.

You know, carb-loading on every count for my wedding next year.

I mean, these babies are so perfectly crispy on the outside and melt-in-your-mouth tender on the inside. Plus, the garlic and fresh herbs also gives it just enough flavor without overpowering your main entree.

But then again, if you’re like me, you won’t need a main dish.


Recipe Summary

If you've latched onto the hasselback trend, it's extremely likely you're familiar with that 'oh no!' moment. You know, the moment when all your intricate knife work feels worthless, because you made one cut a smidge too deep and everything fell apart. Not familiar? Maybe surgery is the path for you, but for the rest of us who have dedicated unmentional amounts of time slicing potatoes, carrots, squashes or the like into thin, connected pieces that fan out in the oven, there's a better way: Baby hasselbacks.

Yes, tiny hasselback potatoes not only cook faster, but look adorable on the plate, crisp up nicely, and despite their small size, leave plenty of room for error. With fewer cuts per potato, making an irreversible error on a small potato is much less of a big deal (you can cook it, or keep it for another potato recipe, like breakfast hash or mashed potatoes). Opt for potatoes that are just larger than a golf ball for this recipe.

Baby hasselback potatoes are ideal for a dinner (or snack) for one, or a larger group, whether you're pre-plating a meal or serving family style. All you need is a sharp chef's knife, as many potatoes as you want to serve and eat (plus a few extras, for errors and leftovers), and the toppings of your choice. Serve alongside any protein, make them for brunch with a side of eggs, or dress them up like baked potatoes that are ready to absorb your preferred topping goodness.


Swedish Hasselback Potatoes

This recipe I have presented on this page is probably one of my top-3 ways of preparing potatoes. The recipe is an old and very traditional Swedish way of cooking potatoes. The name for this great side dish is in Swedish called Hasselbackspotatis. The literal translation is Hazelslope Potatoes. In Danish they are called Hasselback Kartofler or sometimes just Hasselbagte Kartofler.

I have been told that these potatoes originates back to a restaurant in Stockholm called Hasselbacken which opened back in 1853. Hasselbacken was a well known and upscale restaurant in Djurgården area. The actual date when the potatoes were served the first time is a bit unknown to me. I have not been able to confirm this story.

These potatoes are super simple to make. In general is all about making many deep cuts into some medium to large potatoes, brushing them with an herb and butter mixture and then baking them for some time. The cooking time is of course depended on the size of the potatoes.

The delicious thing about these Hasselback Potatoes is that all the deep cuts in the potatoes creates a nice and crisp crust on the outside and at the same time keeps the potatoes nice and soft on the inside. The butter and herb mixture gives the potatoes a fresh and special taste. I simply love these potatoes. I normally serve these potatoes together with some meat and a nice salad. They go especially great together with this a pork tenderloin or a Danish Roasted Pork.

I can easily remember having had these potatoes since I was a little kid and I remember that I loved them. I especially remember that I loved to help making these potatoes. It is somehow fun to make all the deep cuts in the potatoes. This is a simple and traditional Swedish recipe and I will absolutely recommend you to try them.


My Tips To Make The Recipe Perfectly

  • Potato type: It’s best to use all-purpose potatoes like Yukon Gold (though Russet potatoes are fine too). These crisp up better while still having tender, fluffy interiors (that soak up the seasonings and vegan butter well, too!). Red potatoes also work, in my experience.
  • I prefer the air fryer Hasselback potatoes method because they are ready much quicker and are crispier!

Related Potato Recipes

  • Crispy Pan-Roasted Potatoes
  • Vegan Hash Browns
  • German Schupfnudeln
  • Easy Vegan Scalloped Potatoes
  • Crispy Oven Baked Potato Wedges

If you try this simple Hasselback potato recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.


How to make Hasselback Potatoes

Wash and dry 6 russet potatoes.

Using 2 chopsticks, wooden spoons, or metal handled spatulas in my case, cut slits into the potatoes. The purpose of this is to hold the potatoes in place as you cut. I demonstrate how to do this in the picture above. The chopsticks or wooden spoons (or metal handles) should be placed parallel to one another with the potato in the center. Carefully cut 1/8″ inch slices along the length of each potato.

The bottoms of the potatoes should stay intact. Don’t slice all the way through!

Mix the butter and garlic powder in a bowl. I use 1/4 teaspoon of garlic powder which doesn’t give a super strong garlic flavor. With that being said, adding 1/2 teaspoon is a great idea too. Really, it’s just up to you! This hasselback potatoes recipe is very versatile! You can add spices as you see fit.

Brush the butter along the tops of the potatoes, doing your best to get the butter in between all of the nooks and crannies. Don’t stress over it though. As the potatoes bake the slits will fan out.

Sprinkle the tops of the potatoes generously with salt and pepper.

Grab the butter mixture and brush half of the remaining butter over the tops of the potatoes.

While the potatoes are baking, add 1 tablespoon of freshly chopped chives to the remaining butter and mix it all together.

Spread the butter/chive mixture on the potatoes and sprinkle with another douse of salt and pepper.

Bake for 5 to 10 minutes, or until the potatoes are fork tender and fully cooked.

Remove the potatoes from the oven and garnish with the remaining chopped chives.

Now that you’re armed and ready to make these, run into the kitchen and give it a go! It requires only minutes of prep and the oven does the rest.

If you’re looking for more recipes to add to your Thanksgiving menu, you might also like to try my Classic Stuffing or this Apple- Cinnamon Cranberry Sauce. Gingerbread Bundt Cake, Make- Ahead Mashed Potatoes and Honey Wheat Dinner Rolls are good Thanksgiving dinner recipes too!


  • 2 medium potato
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon rosemary leaves
  • black pepper as required
  • 6 garlic
  • 2 teaspoon butter
  • salt as required

How to make Hasselback Potatoes

Step 1 Wash the potatoes and pre-heat the oven

Firstly wash the potatoes thoroughly and pat them dry. Now preheat the oven to 220˚C for 10 minutes.

Step 2 Make slits

Now make slits in the potatoes such that 3/4th potato is cut. Kep making slits till the very end.

Step 3 Stuff garlic

Chop the garlic finely and stuff it in the slits of the potatoes.

Step 4 Bake them

Place the potatoes on a baking tray. Grease them properly with melted butter. Sprinkle salt, pepper, rosemary from the top and drizzle olive oil. Bake them for 20-30 minutes.


Hasselback potatoes recipe

Hasselback potatoes are one of our favourite ways to enjoy the humble spud. This delicious Swedish recipe involves slicing the potato into thin slices across the way, without carving all the way through, so that when baked you get beautifully fanned out layers of crisp potato. Melted butter and a Parmesan sprinkle over the top give them a final hit of flavour and add to the gorgeous crunchy texture to create something really special. Somewhere between a roast potato and a jacket potato we think hasselbacks go well with most dinners. Use them as a Sunday roast alternative to impress family and friends or serve them up with some grilled fish for a healthier twist on fish and chips (you could even hold the butter and cheese if you’re feeling particularly virtuous. They take around an hour to cook, but trust us – these cheesy, butter brushed spuds are worth every second of prep. Read on for our easy hasselback recipe to show you just how to make hasselback potatoes (the perfect way!).