Hasselback Potatoes: Seasoned Fanned Potatoes that will delight your palate!
A special slicing technique allows butter, Parmesan cheese, bread crumbs and herbs to infuse every bite with extraordinary flavor!
Easy Hasselback Potatoes
It’s been years since I’ve made these Hasselback potatoes; but on occasion these striated gems are an elegant option to the ordinary baked potato. It seems not everyone has been dazzled with their results. I think The key is to make sure they are well seasoned.
Gently pull apart the slices so that the butter, salt and pepper gets down into the crevasses…then again when you drizzle with more butter and sprinkle with bread crumbs. Creating thin slices across your potatoes provides a plethora of surface area for all the tasty seasonings. Placing the handle of a wooden spoon next to the long side of the potato prevents your knife from cutting all the way through the potatoes when slicing.
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 Stokholm where they allegedly debuted in 1700’s. These fanned spuds 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.
I’ve made a fun Hasselback Potato Casserole for company, and they all asked for the recipe. My family also loves these Crispy Smashed Potatoes. You may want to check out this tutorial on to make Perfect Baked Potatoes, this fabulous Twice Baked Potato Casserole and this creamy Potato Gratin. All are just as appropriate for a dinner party as a family meal.
How to Make the Best Hasselback Potatoes
- First peel the potatoes and put them in a bowl of water so they do not oxidize and turn an unsightly gray color.
- Close to baking time, thinly sliced the potatoes without cutting all the way through.
- PRO-Tip: Place a wooden spoon along the length of the potato while slicing. It will stop the knife from completely cutting through the potato.
- First, bake at a 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 used a combination of bread crumbs, Parmesan cheese and fresh thyme.
Mine took the full hour to bake to perfection, so give them a jab with a fork or knife ensure a tender potato. My meat and potatoes crowd enjoyed these spuds. I know you will, too!
- 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
- Preheat the oven to 425º.
- Peel potatoes. Place in a bowl of cold water to prevent browning. One at a time, remove potato and place lengthwise on a cutting board. Place a wooden mixing spoon lengthwise along the potato. Using a knife, cut slices across the short side of the potato, about 1/8 inch apart. The wooden spoon will prevent your knife from cutting completely through the potato...potato should remain connected at the bottom. Repeat with the remaining potatoes.
- Place the potatoes cut side up in a baking dish. Drizzle with half the butter, opening slices to ensure that the butter gets into the openings. Season with salt and pepper. Bake for 35-40 minutes.
- 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. Bake an additional 20 minutes or more, till potatoes are nicely browned and tender.