Hasselback potatoes, what a surprising and cute looking potato side dish! Have you ever heard of it before? Apparently hasselback potatoes are a Swedish specialty.
How cute are these hasselback potatoes?!
I had eaten them before in a restaurant and sometimes bumped into them on the internet but only saw there specific name not that long ago.
The meaning behind them is to roast them in a pretty hot oven until they are extremely crunchy and golden on the outside but soft and mushy on the inside…
These delicious potatoes are Swedish!
Potato Sides
Are you looking for more exciting potato side dishes like this one?
Then you should also check my lush and creamy French dauphinoise potatoes au gratin!
Oh you will also love that one.
Enjoy!
Best Hasselback Potatoes Recipe
A surprisingly cute looking potato side dish!
- 8 medium waxy potatoes
- 2 tbsp unsalted butter
- 4 small garlic cloves
- olive oil
- pepper
- salt
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Scrub the potatoes under cold running tap water but don’t peel them. Let the potatoes drain for a few minutes. Then transfer them to a medium pan and add water and a tiny pinch of salt.
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Cook the potatoes over high heat for 7 to 9 minutes until a little tender but not soft. Drain the potatoes and let them cool a bit.
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Cut a little slice off the potatoes because this will keep them straight while baking.
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Then sow slice the potato finely. To avoid slicing it in half, here’s how I do it. I put the potato in between 2 chopping boards that have the same hight. Then run your knife along the top of the potato that sits above the chopping boards. The bottom will remain in one piece without too much effort.
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Put the potatoes on an oiled oven tray. Slice the garlic clove finely and then push a few slivers in between the sliced potato.
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Cut the butter into tiny wedges and fill the remaining empty gaps of the potato. Season generously with pepper and salt.
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Then bake the potatoes in a preheated oven at 428°F (220°C) for 45 minutes. Turn off the heat. Remove the hasselback potatoes, drizzle with extra olive oil and extra pepper and salt. Put them straight back in the hot oven for another 25 minutes until nicely brown and crisp. Remove the hasselback potatoes from the oven and serve hot.
Slicing Hasselbacks
It might look like a difficult side dish to make, but it is actually fairly easy to make to be honest.
I recommend blanching the potatoes for a few minutes before slicing and roasting them because then you are sure that you won’t end up with half cooked potatoes.
Munch, crunch, munch…
Are you not really sure how to slice them right?
Take a look at my chopping board slicing method in the recipe above.
Or get a hasselback slicing tool!
You can find many on Amazon, take a look! No, I don’t earn a commision, it is just a helpful link for you.
Is there a tool to make Hasselback potatoes?
Yes, there are specialized tools available that can make the process of cutting hasselback potatoes easier and more uniform.
These tools are designed to hold the potato securely and guide the knife, resulting in evenly spaced cuts.
They can be especially helpful if you are making hasselback potatoes frequently or if you want to achieve a very consistent presentation.
My children love potatoes. I know these would be a huge hit at my house. Thanks for sharing such a fun way to dress up a plain vegetable! Pinning.
Hi..Always you have scrumptious and elegant recipes..Pleased To share this recipe to all my social media accounts