Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 15 min
Total time: 1 h 10 min

May 7, 2025

Prep 15 min Total 1 hr 10 min

Hasselback potatoes © kvalifood.com

Hasselback potatoes were invented at Restaurant Hasselbacken in Stockholm and have been part of Scandinavian cooking since the 1950s. The potatoes are scored in thin slices without cutting all the way through, brushed with oil, and roasted in the oven until they fan out with crispy edges and a soft center.

Ingredients

Serves 4

8 medium potatoes
1 tbsp oil
salt
½ tsp paprika, optional

Directions

Prepare the potatoes

Preheat oven to 200°C. Peel and rinse the potatoes. Pat dry. Place each potato in front of a wooden spoon (or between two wooden spoons) and score it into thin slices—the spoon prevents cutting all the way through.

Bake

Place the potatoes in a well-buttered baking dish with the cut sides up. Brush with oil. Sprinkle with salt and paprika if desired. Bake in the center of the oven for 50–60 minutes, until the potatoes are crispy at the edges and tender inside.

Serving

Serve directly from the baking dish as a side dish for meat or fish.

Notes

Place a wooden spoon or two wooden spoons alongside the potato as a stopper when scoring—this prevents cutting all the way through.
The slices should be thin (2–3 mm) but even, so the potatoes bake uniformly.
Brush with melted butter instead of oil for a richer flavor.
Sprinkle with grated Parmesan and garlic powder in the last 10 minutes for extra dimension.
Use floury potatoes for the best results—they fan out more evenly than waxy potatoes.
Brush the potatoes with oil or butter again halfway through baking for extra crispiness.