Home / Side Dish / Hasselback potatoes

Hasselback potatoes

If you like baked potatoes, you should really try Hasselback potatoes.  This method of baking potatoes was created at a restaurant in Stockholm’s Hasselbacken hotel. They are easy to make and very impressive looking.  I made these instead of baked potatoes on Easter, and everyone loved them.

Ingredients

Baking potatoes (e.g., Russet, Yukon Gold)

1 tablespoon of some sort of fat (e.g., butter, 0live oil, bacon drippings) for each potato you are baking.

Optional ingredients (e.g., cheese, bacon, sour cream, chives, etc.)

Instructions

Preheat your oven to 425 degrees. Wash and dry potatoes. (It is optional to peel them or not. As you can see, I did not.)  Cut slits into the potatoes, stopping just before you cut through them so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. Brush each potato with half the fat and bake the potatoes for 30 minutes.  At this point, they will start separating.

IMG_1644

Remove the potatoes from the oven and brush with the remaining fat, making sure to get it in between the slices.

IMG_1643

Bake until the edges of the potatoes are crispy and the middle is easily pierced with a knife, about 30 to 40 minutes. (A large number of very large potatoes will take longer.  The potatoes above took about 60 additional minutes after I returned them to the oven.) If you want to add cheese, bacon, both, or anything that needs to be heated or melted, do it about 10 minutes before you will be removing them.  I added slices of sharp cheddar cheese and bacon (that has been cooked), to some of the potatoes I made.

IMG_1647

I served the potatoes with sour cream and chopped chives.  Obviously, serve them with whatever you and your family like.

Hasselback potatoes
Author: 
Recipe type: Side Dish
 
If you like baked potatoes, you should really try Hasselback potatoes. This method of baking potatoes was created at a restaurant in Stockholm's Hasselbacken hotel. They are easy to make and very impressive looking. I made these instead of baked potatoes on Easter, and everyone loved them.
Ingredients
  • Baking potatoes (e.g., Russet, Yukon Gold)
  • 1 tablespoon of some sort of fat (e.g., butter, 0live oil, bacon drippings) for each potato you are baking.
  • Optional ingredients (e.g., cheese, bacon, sour cream, chives, etc.)
Instructions
  1. Preheat your oven to 425 degrees. Wash and dry potatoes. (It is optional to peel them or not. As you can see, I did not.) Cut slits into the potatoes, stopping just before you cut through them so that the slices stay connected at the bottom of the potato. Space the slices ⅛-inch to ¼-inch apart. Brush each potato with half the fat and bake the potatoes for 30 minutes. At this point, they will start separating.
  2. Remove the potatoes from the oven and brush with the remaining fat, making sure to get it in between the slices.
  3. Bake until the edges of the potatoes are crispy and the middle is easily pierced with a knife, about 30 to 40 minutes. (A large number of very large potatoes will take longer. The potatoes above took about 60 additional minutes after I returned them to the oven.) If you want to add cheese, bacon, both, or anything that needs to be heated or melted, do it about 10 minutes before you will be removing them. I added slices of sharp cheddar cheese and bacon (that has been cooked), to some of the potatoes I made.
  4. I served the potatoes with sour cream and chopped chives. Obviously, serve them with whatever you and your family like.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

White Castle Slider Stuffing

White Castle Slider Stuffing has been described as “insanely good” and “one of the best stuffings …

Leave a Reply

Your email address will not be published.

Rate this recipe: