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Hasselback Potatoes

Hasselback potatoes are a stunning twist on the classic baked potato, combining crispy texture with creamy goodness.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side
Cuisine: Swedish
Keyword: Easy, Vegetarian
Servings: 4 servings
Calories: 250kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Sharp Knife

Ingredients

Potatoes

  • 4 medium russet potatoes Choose firm potatoes free from blemishes.

Butter

  • 4 tablespoons unsalted butter Softened for easy spreading.

Oil

  • 4 tablespoons olive oil Extra virgin for better flavor.

Seasoning

  • 2 teaspoons sea salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground for best flavor.
  • 1 teaspoon garlic powder For aromatic flavor.
  • 2 teaspoons fresh herbs Such as rosemary or thyme, finely chopped.

Optional Toppings

  • 1 cup grated cheese Cheddar, parmesan, or mozzarella.
  • 1/4 cup sour cream For serving, optional.

Instructions

  • Preheat your oven to 425°F (220°C).
  • Wash and scrub the russet potatoes thoroughly and pat them dry.
  • Carefully slice the potatoes into thin slits about 1/8 inch apart, stopping just before the bottom.
  • In a small bowl, combine the softened butter, olive oil, sea salt, black pepper, and garlic powder.
  • Coat the potatoes with the butter and oil mixture, ensuring it seeps into the slices.
  • Transfer the potatoes to a baking dish and sprinkle fresh herbs between the slices.
  • Bake the potatoes for about 45-60 minutes, brushing with more butter mixture halfway through.
  • If adding cheese, sprinkle it on top in the last 10 minutes of baking.
  • Once golden brown and crispy, remove from the oven and let cool for a few minutes.
  • Serve warm, garnished with additional herbs and a dollop of sour cream if desired.

Notes

These potatoes can be prepared in advance and stored in the refrigerator before baking.