Hasselback Potatoes or Potato à la Hasselbacken was first created and made popular at Hasselbacken restaurant in Stockholm, Sweden by one of the trainee chefs. In simple terms, they’re a type of baked potato made fancy by cutting accordion-style and brushing liberally with butter before tossing in the oven to bake.
The crispy yet creamy spuds are then spruced up with choice of toppings which, in this case, are sour cream, crisp bacon, shredded cheese and green onions.
A Hasselback potato is simply a baked potato, except that the potato is cut into very thin slices almost down to the bottom.
These baked Hasselback potatoes look like they are difficult to make, but in fact, they’re incredibly simple.
You start by cutting a layer off of the bottom of each potato, just enough so they don’t roll. Then you cut slits across the potatoes with a sharp knife, taking care not to cut all the way through.
Crispy Hasselback Potatoes with Rosemary and Garlic.
Crispy Hasselback Potatoes with Rosemary and Garlic – A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!
How To Make Hasselback Potatoes.
The Hasselback potato is clearly the most impressive spud to ever call itself a side dish. It’s also like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.
Want one more reason to make them tonight? How about the fact that despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato.
Chimichurri Hasselback Potatoes recipes.
A Chimichurri Hasselback Potatoes recipe of roasted to perfection and topped with a fresh herb and garlic sauce to make the most delectable side dish for your table. Vegan and gluten free!
Hasselback Potatoes recipes.
Meet the jacket potato’s prettier and tastier brother – the hasselback potato.
If you’re a fan of jacket potatoes and haven’t tried a hasselback potato, then you really should. Here’s why…
They’re really easy to make
They taste 100 times better than a regular jacket potato
LOOK AT THEM!! They’re so so so so pretty
Isn’t that the prettiest potato you’ve ever seen? OK, OK, I know it’s just a potato and there are many other prettier things in the world, but by potato standards, I think they look good.
Mini Loaded Hasselback Potatoes recipes.
Mini Loaded Hasselback Potatoes turn baby yukon golds into a fun appetizer or side dish! Cut accordion-style, baked and then topped with sour cream, bacon, cheese, and green onions, they’re absolutely addicting!
These Mini Loaded Hasselback Potatoes are a fun take on my roasted hasselback potatoes which happen to be one of the most popular recipe on the blog. With crispy exterior, fluffy centers, and loads of flavor from garlic and Parmesan, they’re always a crowd pleaser!
This time, however, we are going mini and swapping regular-sized red potatoes with baby yukon golds whose creamy, buttery taste provides the perfect canvas for the delectable toppings. The potato bites not only make a super cute addition to any appetizer or side dish menu, they’re absolutely scrumptious!
Hasselback Potatoes with Seasoned Breadcrumbs.
Hasselback potatoes, with none of the actual hassle. They’re easy, and oh-so-delicious.
Baked Potato Topping Suggestions:
These mini loaded hasselback potatoes are kicked up baked potato in bite-size form so feel free to load them up with your favorite baked potato fixings! Check out suggested topping combinations below:
- nacho cheese sauce, chopped onions, and pickled jalapenos
- Greek yogurt, crumbled feta and olives
- BBQ sauce and pulled pork
- whipped cream cheese, smoked salmon and capers
- buffalo sauce, shredded chicken and crumbled blue cheese
- chunky guacamole and pico de gallo salsa
- chili, shredded cheese and chopped scallions
Give these scrumptious potato bites a try, they make great bar food as well as a fantastic side dish! Explore the different topping suggestions above and have yourself a party hit!
Do you Need to Peel Potatoes?
There’s NO need to peel especially since the this recipe calls for yukon potatoes which have very thin, smooth skin. The outer layer not only makes for a crunchy and well-seasoned exterior, it also provides lots of nutrients and fiber.
But since potatoes do grow in dirt, they do need a good wash down. Soak them for a few minutes in a water-filled sink or basin to allow the dirt to fall to the bottom. Drain, rinse well and then scrub each potato with a vegetable scrubber to rid of any residual dirt or debris lodged in the eyes.
Can You Make Hasselback Potatoes with Red Potatoes?
Yes, you can make my Hasselback Potatoes recipe with red potatoes. However, Crispy Hasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.
For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.
What Potato Makes the Best Baked Potato?
I find that hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, like russets and Idaho potatoes.
These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.
Side note: I personally like the starchy, yellow fleshed Yukon Gold potatoes for all baked potato preparations, as well as for mashed potatoes.
How Do You Make Hasselback Potatoes?
People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t pull that off.”
I’m here to tell you, yes you can!
Hasselback potatoes are extremely easy to make.
Simply hold a potato at one end, and gently slice thin sections about two-thirds the way down into the potato, leaving the base solid.
We can thank the Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. They also sometimes go under the name Accordion Potatoes or (my favorite) Pillbug Potatoes. Whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.
You start with a few potatoes. Any potato will do. I love Yukon Golds for this, but you can also use Russets, red potatoes, or even tiny new potatoes. Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon to use as a guide, or if you are particularly enamored of hasselback potatoes, you can buy a special Hasselback potato cutting board. Make your slices as thick or as thin as you like — my knife skills tend to average slices that are 1/8-inch to 1/4-inch thick.
Hasselback potatoes VS Jacket potatoes.
The main reason why I prefer these Hasselback potatoes is the flavour. Before they’re baked you smother them in a mix of butter and olive oil, which both add a delicious flavour. However, you could do this to a jacket potato. The big thing here is the slits. By cutting slits before baking it allows the butter and olive to permeate the potato and add flavour throughout. The other advantage is that it allows the heat into the middle of the potato more easily, making sure that it’s well cooked all the way through.
I tend to use these as a side dish. However, if you want to add a jacket potato-style filling then this would work brilliantly too.
Make a few Hasselback potatoes for a family dinner or a whole sheet pan of them for a dinner party. My Hasselback potatoes recipes here are for four potatoes, but you can certainly multiply that for a crowd. In my opinion, any dinner — big or small, casual or fancy — can only be improved with the addition of Hasselback potatoes.
Browse collection of hasselback potatoes recipes.