Hasselback Potatoes are a style of baked potato that was first created in a tavern in Sweden called Hasselbacken. They are a beloved part of Swedish cuisine that have been replicated all over the world into many variations, with uncountable toppings.
Hasselback potatoes are popular because of their visual appeal. Yet, they also have a lot to offer in taste and texture. The thin rims of skin around each slice turn ultra cripsy and chip-like while baking. However, the interior layers become soft and sumptuous, seasoned with garlic butter, herbs, and spices that pool down between the folds.
These beauties are baked potatoes at their finest!
8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives or rosemary
Add some crushed garlic if you like
Kosher salt and freshly ground black pepper
6 medium Russet or Yukon Gold potatoes, scrubbed
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, rosemary and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes
