Crisp at the edges, tender in the center and unmistakably Swedish, Hasselback potatoes are one of those recipes that look far more complicated than they actually are.
Known in Swedish as hasselbackspotatis, the dish is named after Hasselbacken in Stockholm. The potatoes are sliced almost all the way through before roasting, allowing the thin layers to fan out and turn golden and crisp while the center stays soft. Wikimedia Commons identifies the dish as Swedish and named after Hasselbacken. Read more here.
This classic version keeps things simple: butter, breadcrumbs, salt and a little grated cheese if you like. It works particularly well alongside roast chicken, fish or a holiday dinner, but is equally good with a simple salad.
Swedish Hasselback Potatoes
Serves: 4
Prep time: 15 minutes
Cook time: 50–60 minutes
Ingredients
- 4 medium Yukon Gold or similarly firm potatoes, about 1½ lb / 700 g total
- 3 tbsp / 45 g butter, melted
- 1 tbsp olive oil
- ½ tsp fine salt, plus more to finish
- 2 tbsp fine breadcrumbs
- 2 tbsp finely grated Parmesan or Västerbotten cheese, optional
- Fresh thyme or parsley, for serving
Method
- Heat the oven to 425°F / 220°C.
- Scrub the potatoes and pat them dry. Place one potato between two wooden spoon handles or chopsticks. Slice across the potato at roughly ⅛-inch / 3 mm intervals, stopping before the knife cuts all the way through. Repeat with the remaining potatoes.
- Arrange the potatoes in a baking dish. Mix the melted butter with the olive oil and brush generously over the potatoes, working some of the mixture between the slices. Season with salt.
- Roast for 30 minutes. Remove from the oven and gently brush again with the butter from the bottom of the pan. By now, the slices should have begun to open.
- Sprinkle the breadcrumbs over the potatoes, adding the grated cheese if using. Return to the oven for another 20–30 minutes, until deeply golden and crisp at the edges and tender when pierced with a knife.
- Finish with herbs and a little flaky salt. Serve immediately.
Tips for getting them crisp
Choose potatoes that are similar in size so they cook evenly. The wooden-spoon trick prevents you from accidentally slicing all the way through, and brushing the potatoes twice with butter helps the layers separate as they roast.
If you want an especially crisp finish, give the potatoes a few minutes under the broiler at the end, watching them carefully.
What to serve with Hasselback potatoes
They are traditionally a side dish and pair naturally with roast meats, fish and richer autumn or winter meals. For a simple dinner, serve them with a green salad and a spoonful of sour cream or crème fraîche.
Featured image credit: Aurus Sy / Wikimedia Commons. CC0 1.0.
