How To Make 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!

These Hasselback potatoes are tasty and look fancy enough for guests.

Hasselback Potatoes Recipe

  • 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?

Here are some more great potato recipes:



9 Comments

  1. deidreadler on August 24, 2012 at 2:26 pm

    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! 

  2. Marta on February 10, 2012 at 1:36 pm

    These are absolutely beautiful! Labor intensive or not, they may have to go into the regular rotation. 😉

  3. JennFowler on February 10, 2012 at 11:01 am

    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. stacyl on January 30, 2012 at 2:41 pm

    Thanks. I have some potatoes, so I’ll probably try that this week.

  5. DeborahCote-Deitz on January 29, 2012 at 12:32 am

    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 on January 29, 2012 at 12:36 am

      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!

  6. Hewitt on January 28, 2012 at 3:42 pm

    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 on January 28, 2012 at 3:43 pm

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

    • DeborahCote-Deitz on January 29, 2012 at 12:38 am

      @Hewitt THAT is SUCH a great idea! Yep, not too old to learn something every day!

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