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Hasselback Potatoes: Seasoned Fanned Potatoes that will delight your palate! These make an easy, impressive side dish loaded with deliciousness.

A special slicing technique allows butter, Parmesan cheese, bread crumbs, and herbs to infuse every bite with extraordinary flavor!

Hasselback Potatoes on a square white plate with a sprig of thyme.
Table of Contents hide
1 Why You’ll Love Hasselback Potatoes
2 Ingredient Notes
3 How to Make
4 Recipe Tips
5 Frequently Asked Questions
6 You May Also Like
7 Hasselback Potatoes Recipe

Why You’ll Love Hasselback Potatoes

  • They’re a fun alternative to a plain baked potato
  • These fanned potatoes make a beautiful presentation without a lot of work.
  • They’re made with simple, easy-to-find ingredients!

It’s been years since I’ve made this Hasselback Potatoes Recipe; but on occasion, these sliced baked potatoes are a fun option to the ordinary baked potato. It seems not everyone has been dazzled with their results when making this type of potato at home. The key is to make sure they are well-seasoned, like these terrific Chipotle Potatoes. Salt, pepper, and Parmesan should get into every crevice.

hasselback potatoes ingredients with labels on a sheetpan.

Ingredient Notes

  • Kitchen Staples – Melted Butter (salted adds the best flavor), Salt, Freshly Ground Black Pepper
  • Baking Potatoes – I use russet potatoes. Wash and dry before using. Peeling or leaving the peel on depends on your preference.
  • Fresh Thyme – Use the leaves only. You can use your fingers to strip the leaves off the stems. You may substitute minced rosemary or oregano if desired.
  • Grated Parmesan Cheese – Use real Parmesano Reggiano. Do not substitute the Parmesan you find in the green can on the grocer’s shelves.
  • Fresh Bread Crumbs – Place a slice or two of bread (I like to use the heals) in your food processor to make crumbs. Store leftovers in a freezer-quality Ziploc bag for your next batch.

How to Make

Make thin slices about 7/8 the way through the potato.
Coat exterior with melted butter, getting into the slices if possible.
Season with salt and pepper, then bake for the first time. Add parmesan, thyme and bread crumbs and bake again until tender.
Hasselback Potatoes on square white ceramic plates with bamboo forks
Serve warm!

Recipe Tips

  • First, peel the potatoes and put them in a bowl of water so they do not oxidize and turn an unsightly gray color.
  • PRO-Tip: I have also made these with unpeeled potatoes, which are just as delicious!
  • Close to baking time,  pat the potatoes dry and thinly slice them without cutting all the way through.
  • PRO-Tip: Place a wooden spoon along the length of the potato while slicing (or put one on each side!). It will stop the knife from completely cutting through the potato.
  • PRO-Tip: Gently pull apart the slices so that the butter, salt, and pepper get down into the crevasses, and then again when you drizzle with more butter and sprinkle with bread crumbs.
  • First, bake at high heat after seasoning with salt and pepper and drizzling with butter.
  • Before they are fully cooked, sprinkle the breadcrumb mixture over the potatoes and nudge into the open spaces between the slices. Another drizzle of butter doesn’t hurt either.
  • The traditional filling includes almonds and bread crumbs, but I use a combination of bread crumbs, Parmesan cheese, and fresh thyme.
  • Use your favorite herbs; besides thyme, minced rosemary would be tasty, too. You can also drizzle with garlic butter instead of plain melted butter.
  • Add bacon and chives for a loaded version! I’ve even seen small slices of cheddar cheese inserted into the slices after the potatoes come out of the oven (cool briefly) for an extra cheesy version.
  • The traditional Swedish version adds almonds to the filling. Some of my family members (everyone except me) don’t like nuts but it’s still a great addition if you want a little crunch!
  • Mine took the full hour to bake to perfection, so give your sliced baked potatoes a jab with a fork or knife to ensure a tender potato.

My meat and potatoes crowd enjoyed these Hasselback Baked Potatoes. I know you will, too! 

Fanned Potatoes on square white ceramic plates with bamboo forks.

Frequently Asked Questions

What Are Hasselback Potatoes?

Hasselback Potatoes are a Swedish version of baked potatoes. Known as Potato à la Hasselbacken after being named after the Hasselbacken Hotel Restaurant in Stockholm where they allegedly debuted in the 1700s. These fanned potatoes are now a classic Swedish potato dish.

Typically the potatoes are sliced a little more than halfway through from one end to the other and then topped with butter, breadcrumbs, and almonds before baking.

How Do You Slice Hasselback Potatoes?

The trick is to place the handles of two wooden spoons on each side of the potato. This will be the stopping point when you’re cutting thin slices from top to bottom since you don’t want to slice completely through the potato.

You May Also Like

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Hasselback Potatoes on a white plate with thyme garnishes
The Recipe:

Hasselback Potatoes Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 4 servings

A delicious fanned potato recipe adapted from Allrecipes.com

Ingredients

  • 4 baking potatoes
  • 2+ tablespoons butter, melted
  • Salt to taste
  • Freshly ground pepper to taste
  • Fresh thyme to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh bread crumbs
  • Thyme leaves, optional

Instructions

  1. Preheat the oven to 425º.
  2. Peel potatoes. Place in a bowl of cold water to prevent browning. One at a time, remove a potato and place it lengthwise on a cutting board.
  3. Place a wooden mixing spoon lengthwise along each side of the potato. They should be similar heights.
  4. Using a knife, cut slices across the short side of the potato, about ⅛ inch apart. The wooden spoon will prevent your knife from cutting completely through the potato. The potato should remain connected at the bottom.
  5. Repeat with the remaining potatoes.
  6. Place the potatoes cut side up in a baking dish. Drizzle with half the butter, opening the slices to ensure the butter gets deep into the potatoes.
  7. Season with salt and pepper.
  8. Bake for 35-40 minutes.
  9. Remove from oven and drizzle with the remaining butter. Sprinkle with Parmesan, bread crumbs, and thyme, again opening slices to get the ingredients deep into the potatoes.
  10. Bake for an additional 20 minutes or more, till potatoes are nicely browned and tender.

Notes

You may use minced rosemary instead of thyme.

Garlic butter can be used instead of plain melted butter.

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Nutrition Information:

Yield:

4

Serving Size:

1 potato
Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 249mgCarbohydrates: 39gFiber: 4gSugar: 2gProtein: 5g

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© Liz Berg
Cuisine: American, Swedish / Category: Sides