Hasselback potatoes are a classic with a gourmet touch. They’re the perfect choice when you’re looking to elevate the humble baked potato into something extraordinary. Originating in 1953 at the renowned Hasselbacken Restaurant in Stockholm, Sweden, these iconic potatoes were the creation of Chef Lief Ellison, who initially named them potatoes á la Hasselbacken. Over time, the name was shortened and anglicized to the term we know and love today.
What makes hasselback potatoes so special? It’s all in the preparation. Thinly slicing the potatoes into an accordion-like shape not only looks stunning but also creates a delicious contrast between the crispy, golden edges and the soft, fluffy interior. The grooves soak up seasonings, butter, and any toppings you choose to add, making them endlessly customizable.
These potatoes are a fantastic change of pace and pair beautifully with a hearty slab of beef—like my smoked porterhouse. Whether you’re hosting a dinner party or just treating yourself to something a little fancy, Hasselback potatoes are sure to impress both the eyes and the taste buds.
Let’s Make Hasselback Potatoes!
Scrub and dry the potatoes in advance, giving the skins ample time to completely dry. Pre-heat the oven to 450 and mix the butter and garlic. Place between two chopsticks on a cutting board. Slice through to the chopsticks, cutting into 1/8th inch “leaves”, leaving them connected at the bottom.
Melt the garlic/butter mixture and place the potatoes on an aluminum foil baking sheet. Separate the leaves with a butter-knife as you brush about a third over and between the leaves.
Sprinkle with fine sea salt and ground pepper, then roast for 30 minutes. Baste them again in butter and roast for a final 30 minutes. Remove and baste them with the rest of the garlic butter using tongs to squeeze the ends to open up the leaves. Season one last time with coarse salt, garnish with chopped chives and add real bacon bits – optional.
Hasselback Potatoes
Accordion shaped russet baked potato with butter, garlic, chives and bacon.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Ingredients
- 4 medium russet potatoes – scrubbed and thoroughly dried
- 1 stick salted butter – softened to room temperature
- 3 large garlic cloves – peeled and micro-planed
- 4 tsp chopped chives
- Fine sea salt
- Freshly ground black pepper
- Coarse sea salt – to taste
- Crumbled bacon – optional
Instructions
- Scrub and dry the potatoes in advance, giving the skins ample time to completely dry
- Preheat the oven to 450 degrees
- Mix the butter with the micro-planed garlic and place it over low heat to melt
- Leave the skins on and slice the potatoes 90% of the way through into 1/8th inch thick leaves. Do NOT slice completely through the potatoes
- Tip: lay a pair of chopsticks on both sides of the potato on the cutting board to prevent slicing them all the way through
- Place the sliced potatoes on an aluminum foil covered baking sheet and separate the leaves while brushing thoroughly with about 1/3rd of the garlic butter
- Sprinkle generously with fine sea salt and pepper, then roast for 30 minutes
- Baste them again with another third of the garlic infused butter and again sprinkle with salt and pepper
- Roast them for another 30 minutes until done and remove them from the oven
- Baste them with the rest of the garlic butter and use tongs to squeeze the ends to open up the leaves
- Season one last time with coarse salt, garnish with chopped chives and add real bacon bits – optional