Hasselback potatoes
A classic Swedish side dish, Hasselback potatoes are sliced into thin wedges but left joined at the bottom, drizzled with melted butter, and roasted to golden crispy perfection.
Instructions
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Prep the Potatoes
- Preheat your oven to 200°C (400°F). Scrub the potatoes clean and pat dry. Slice across each potato, creating thin slices, but be careful not to cut all the way through.
- Prep the Potatoes
- Preheat your oven to 200°C (400°F). Scrub the potatoes clean and pat dry. Slice across each potato, creating thin slices, but be careful not to cut all the way through.
- Season the Potatoes
- Place the potatoes on a baking sheet. Drizzle with melted butter, making sure to get in between the slices. Season with salt and pepper.
- Bake the Potatoes
- Bake in the preheated oven for 50-60 minutes, or until the potatoes are crispy on the edges and easily pierced in the middles with a knife.
- Voilà!
- Serve hot, sprinkled with fresh herbs and a dollop of sour cream or your choice of dip.
Recipe notes
- The best potatoes for this recipe are starchy potatoes like Russet or Yukon Gold.
- To prevent from accidentally cutting all the way through the potato while creating the slices, you can place chopsticks or wooden spoons on either side of the potato.
- Seasonings: Feel free to switch up the seasonings based on your preference. Some delicious options include garlic powder, rosemary, or cheese.
- Basting: For extra flavor and crispiness, baste the potatoes with more butter halfway through the baking process.
- Leftovers can be cooled, stored in an airtight container, and refrigerated for up to 3 days. Reheat in the oven or microwave until warm.
Ingredients
Scaled from 1 serving
- 2 large potatoes
- 2 tablespoons melted butter
- Pinch of salt and pepper to taste
- Fresh herbs, for garnish
- Sour cream or your choice of dip, for serving