Hasselback Potatoes

Heather says:

I don’t remember when I first stumbled upon the idea of Hasselback Potatoes, I do believe I was wandering around Pinterest. The idea may have come from from PurpleFoodie’s Hasselback Potato Post, as the images look familiar, but I can’t be sure. Variations on this recipe / technique can also be found on most major recipe sites, but it sounds like Hasselback potatoes derive their name from a restaurant in Sweden. I didn’t dig too deeply to trace the tradition, I could totally be perpetuating an Internet myth. Whatever. They are tasty and look fancy enough for guests.

And thanks to @carnellm I’ll forever call these Hasselhoff potatoes!

These baked potatoes are a little labor intensive, I’d put them under the heading “great for company, but probably a little fussy for most weeknight meals.” This recipe for Hasselback potatoes should serve as a framework rather than something you follow to the letter. You can use Parmesan cheese as I did in the photo, but don’t feel limited, try Romano, or skip the cheese altogether. You could place thin slices of garlic between the slices as PurpleFoodie suggested or try sprinkling the potatoes with herbs that complement your main dish. All that’s important with this recipe is that you follow the general instructions.

I have more pictures of the process below the recipe. Enjoy!

: Hasselback Potatoes

  • 4 Yukon Gold Potatoes
  • 2 TBSP melted butter
  • salt / pepper to taste

 Hasselback Potato Directions

  • Scrub the potatoes thoroughly.
  • Boil potatoes for 10 – 15 minutes depending on their size.
  • Preheat the oven to 425°F.
  • Carefully slice the potatoes with a sharp knife, but do NOT slice all the way through the bottom. Some people recommend cradling the potato in a large spoon, I just recommend working slowly. I also found a utility knife to be more useful than a chef knife in this case.
  • Arrange the potatoes on a small baking pan or sheet.
  • Brush the potatoes with about half of the melted butter.
  • Bake at 425°F for 35 minutes. Remove from the oven, brush with the remaining butter and sprinkle with cheese, if desired. Bake an additional 15 – 20 minutes until desired browning and crispness is achieved.

You can skip the boiling step, but this will increase the baking time by 20 – 25 minutes depending on the size of the potatoes

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

When potatoes come out of boiling water, they are quite hot. Prepare accordingly.

Finally, see how they turn this rather plain pork and green dish into something more attractive?



  1. Hewitt says

    If you put wooden chopsticks on either side of the potato when you cut it. you won’t cut down too far and your cuts will be the same depth.

    • HeatherSolos says

      @Hewitt excellent suggestion! I was really hating the spoon idea. I could easily see someone getting carried away and damaging their knife.

  2. DeborahCote-Deitz says

    I actually have been making a variation of this for over 30 years. I put a sliver of butter between each slice, too. They’re great wrapped in foil to put on the BBQ grill, too. The garlic idea is great, but I sometimes put a thin slice of onion between each slice, and sprinkle with Paprika. They’re absolutely yummy!

    • DeborahCote-Deitz says

      I just found a GREAT recipe for Lasagna Cupcakes for the Superbowl, too! They’re not cupcakes, per se, but lasagna made in a cupcake tin using Wonton wrappers. Oh, gosh, I can’t wait!

  3. JennFowler says

    See, I tried making these from another recipe that DIDN”T have you preboil them. Which would explain why mine were a little crunchy when done. Can’t wait to try this.

  4. deidreadler says

    If you slice just a little off of the bottom to make them lie a little flat it makes it TONS easier to cut them just right. The wooden spoon works but it’s a little tricky trying to keep the spoon still while you’re cutting the potato’s. These are awesome and don’t forget you can add ANYTHING to them. I’ve seen everything from bread crumbs, paprika, sliced (thinly) garlic in each slice, chili powder, chili and of course all the regular potato fixings. Bon Appetit! 

Leave a Reply

Your email address will not be published. Required fields are marked *