Roasted ’til crispy with a signature accordion appearance, Hasselback Potatoes are a favorite in our house. They’re deceptively easy to make using a couple of simple tips, and they add a little flair to your side dish game.
What are Hasselback Potatoes?
This distinctive-looking method of preparing potatoes originated in Stockholm, Sweden in the 1950s at the Hasselbacken Restaurant. While they look fussy, they’re really quite simple to prepare if you use one easy to remember trick.
Lay a chopstick along either side of the potato. This allows you to slice through the potato at intervals without slicing all the way to the bottom. Doing this keeps the slices connected at the base which makes the potato fan out as it bakes.
This in turn allows the outer edges to crisp up while the inside remains creamy and tender. I think we can all agree that this is the ideal state for a potato to achieve. Potatoes forever!
It took me less than 3 minutes to prep these, thanks to the chopstick tip that I stumbled onto years ago while browsing Chris’ mouthwatering blog, Nibble Me This.
Hasselback Potato Recipe
These potatoes have infinite seasoning possibilities. Most of the time, though, my goal is a very simple potato with just salt and pepper and it yields one of the best roasted potatoes I have ever eaten.
To make this recipe, you’ll need the following ingredients:
- Russet potatoes
- olive oil
- salt
- pepper
KITCHEN TIP: These potatoes reheat very well. I often make them in the morning (if I’m already working in the kitchen) and just stash them in the fridge until dinner time. I pop them in the hot oven to reheat for about 10 minutes, while I’m making the rest of our dinner.
Hasselback Potatoes
Preheat the oven to 400°F. Wash and dry the potatoes. Slice the potatoes very thinly, almost all the way through in 1/8″ intervals.
Set the sliced potatoes on a sheet pan. Drizzle each potato with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.
Because I love a great sauce addition to a meal, I often drizzle a hasselback potato with ranch dressing or tangy barbecue sauce – these potatoes are great however you choose to serve them!
Serve your hasselback potatoes with Garlic Butter Steak Bites, Pan Fried Chicken, or Balsamic Dijon Pork Chops for a pretty awesome meal.
Toss together this Brussels Sprouts Salad (it’s sooo good!) or serve your meal with a side of Maple Glazed Carrots and you’ll have a dinner everyone loves.
Hasselback Potatoes
Ingredients
- 4medium to large Russet potatoes(Yukon or red potatoes may be substituted)
- 2tablespoonsolive oiladjust as desired
- 1teaspoonkosher saltadjust as desired
- ¼teaspoonfreshly ground black pepperadjust as desired
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes. Slice the potatoes very thinly, almost all the way through in 1/8" intervals. Placing a chopstick on either side of the potatoes when slicing them will prevent you from slicing all the way through.
- Set the sliced potatoes on a sheet pan. Drizzle each potato with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
- Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.
Nutrition
{originally published 10/7/11 – recipe notes and photos updated 11/18/24}
Anonymoussays
These taste so good & if desire~ add cheeses/bacon cooked between the slices. Thank You,Darling.
Lisasays
What temp to reheat?
Kathy Delpsays
Did you ever get a response on this?? It would be GREAT to know her answer.
Marysays
If you’re making them in advance, I’d reheat at 350°F. Covered with foil if you want them soft, or uncovered for crisp edges. The amount of time required will vary according to the number of potatoes.
Cindysays
hello, can u prepare hassleback potatoes in advance?
Do they freeze ok?
Patriciasays
Have you tried this recipe with sweet potatoes?
Mary Younkinsays
This works beautifully with sweet potatoes, Patricia. You’ll likely need to allow for somewhat longer cooking time, depending on the size of your potatoes.
Ryan Rentzsays
Excellent!
Family loved it
Mary Younkinsays
I’m glad that you like the potates, Ryan!
emmasays
A wooden spoon placed under the potato as you slice it will also prevent slicing all the way through the potato. Useful if you haven’t got any chopsticks.
Mary Younkinsays
Thanks for the extra tip!