The Hasselback potatoes or Hasselbackspotatis (Hasselback potatoes) is a Swedish dish made of oven-baked potatoes cut in half into thin slices with the addition of butter and various spices.
It became popular worldwide for its simplicity and scenic effect. The dish is named after the Hasselbacken restaurant in Stockholm, where it was first served in the 1950s.
The recipe is attributed to a young trainee chef, Leif Elisson, who attended the hotel school attached to the restaurant.
The technique involved slicing potatoes thinly but not all the way through, resulting in a crispy exterior and soft interior, with an accordion/fan-like appearance.
Hasselback potatoes are a perfect blend of Nordic tradition and contemporary creativity. Ideal for impressing guests without much effort, they can be enriched with a multitude of ingredients and cooked in different ways depending on the time and tools available.
Great to enjoy during holidays and occasions like Christmas or Easter, or simply to serve during a Sunday lunch.
The fan-shaped potatoes are truly beautiful to see but, above all, delicious. Thanks to the butter, they have an irresistible aroma and offer a double texture. Crispy on the surface and soft on the inside. A real temptation!
A simple yet impressive recipe that transforms a potato into a small masterpiece. Let’s see together how they are prepared and make sure to read all the way through because you’ll find many tips and answers to the most common questions!
Other potato-based recipes you might be interested in:
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven, Air Fryer, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 4 potatoes
- 4 tablespoons olive oil
- 1.5 oz butter (melted)
- aromatic herbs (sage and rosemary)
- salt
- to taste pepper (only if you like it)
- 1 clove garlic
Tools
- Sticks
- Cutting Board
- Brush
- Knife
Steps
Note:
It is advisable to leave the skin on the potatoes because it contributes to the crispiness and maintains the structure during cooking.
Wash the potatoes thoroughly without peeling them. Place them between two chopsticks or on a wooden spoon to avoid cutting them all the way through and slice them thinly (about 1/16 inch).
The thickness of the potatoes is important; if too thick, they will remain raw inside; if too thin, they risk burning.
Finely chop your preferred aromatic herbs. I used sage and rosemary, but you can also use thyme or parsley.
In the classic version, garlic and pepper are also used, but I avoided them due to gastritis!
If you like them and can tolerate them, use them because they add an extra kick to this dish.
Melt the butter in the microwave and then place it in a small bowl along with olive oil, salt, pepper, minced aromatic herbs, finely chopped fresh garlic.
Place the potatoes on a baking sheet lined with parchment paper and pour the prepared mixture over them. Use a kitchen brush to coat them well, ensuring the seasoning penetrates between the slices.
Bake in a preheated static oven at 392°F for about 60 minutes, until they are golden and crispy.
Halfway through cooking, brush again with the leftover seasoning at the bottom of the baking sheet and, if desired, sprinkle with Parmesan or breadcrumbs.
Continue cooking until the surface is golden and the inside is soft and flavorful. To be sure, try tasting a potato slice.
Serve them hot as a side dish or a main course, perhaps accompanied by a yogurt sauce or a light fondue.
Hasselback potatoes can also be cooked in a pan or air fryer, just like I did using my Turbo Cecofry 4D Healthy.
After washing the potatoes thoroughly as indicated above, season with olive oil, salt (pepper if you like) and sprinkle with the aromatic herb and garlic mixture, leaving some for later.
Place the potatoes inside the Turbo Cecofry 4D Healthy without the rotating spatula, with a couple of tablespoons of oil at the bottom.
Set the oven mode to 392°F and cook for 30 minutes. Occasionally, drizzle the potatoes with the liquid at the bottom of the pan.
After the time has passed, open the door and drizzle the potatoes with melted butter, oil, and the remaining herb mixture.
Set the cooking again, still in oven mode, for about 20 more minutes, at 428°F. Halfway through cooking, baste with the kitchen brush.
Once ready, you can finally enjoy an affordable, simple, but most importantly, deliciously scenic dish!
Check out my review of the air fryer Cecotec TurboCecofry 4D Healthy 😊
In a pan (semi-cooking). First boil the potatoes for 10 minutes after slicing them, then sauté in a pan with oil and butter, covering to promote internal cooking. The result will be less uniform but still tasty.
On the grill (barbecue or griddle).
Wrap the potatoes in aluminum foil with oil, garlic, and rosemary and cook for 30-40 minutes. Finally, open them and brown directly on the grill for a smoky effect.I hope you enjoyed this recipe! Feel free to ask any questions, and I will be happy to answer! Let me know if you try these special potatoes and come back soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, and there are two options depending on your needs:
Raw preparation in advance
Cut the Hasselback potatoes in advance (up to 4-6 hours before), soaking them in cold water with a little lemon or vinegar to prevent oxidation. Keep them in the fridge in a covered container, completely submerged in cold water. You can season and bake them when ready, fresh and fragrant.
Partial cooking in advance
Bake them in the oven for about 30-40 minutes (almost to browning) and let them cool. Store in the fridge.
When needed, just reheat them for 10-15 minutes in a hot oven to make them crispy again.How to store cooked Hasselback potatoes?
Fridge: They last up to 3 days in an airtight container. Let them cool well before storing.
If topped with cheese or bacon, consume within 48 hours.
Freezer (not recommended, but possible): You can freeze them once cooked, but they will lose their crispiness.
Wrap individually in cling film and place in freezer bags. They can last up to 1 month.
To reheat, it’s best to thaw them in the fridge overnight and then bake.I stored the potatoes in the fridge, how can I reheat them?
Recommended method: traditional oven 392°F static for 10-15 minutes, until desired crispiness.
If you want, brush a bit of oil or butter on top before baking.
Alternative: air fryer 356-374°F for 5-8 minutes. It makes the surface crispy, even better than the oven.
Not recommended: microwave as it makes them soft and moist. If you must use it, cover them with parchment paper and keep them for a few minutes, then give a quick pass in the pan or oven for crispness.
If you store them already cooked, try adding a drizzle of honey, some cheese or fresh breadcrumbs on top before reheating, to give new life to a day-old dish.What are the most commonly used aromatic herbs?
First place goes to rosemary. It gives a resinous and strong scent, perfect with butter and extra virgin olive oil. It is used whole between the slits or finely chopped on top. Be careful not to overdo it to avoid bitter notes.
Next is thyme, more delicate and fresh than rosemary. Perfect alone, or in a mix with garlic and lemon. It can be used fresh or dried.
Sage, great if you use butter because it creates a very fragrant mix.
Lastly, parsley, fresh and grassy, to use raw at the end of cooking for a green note.
Great with light versions or with lemon.
Secondary herbs and alternative fragrances:
Oregano, especially in the dried version.
Marjoram, similar to thyme but sweeter. Great in a mix with garlic and lemon zest.
Chives: fresh, pungent but sweet. To be used finely chopped after cooking.How to accompany Hasselback potatoes?
Hasselback potatoes can become the main dish or side dish depending on your menu idea.
In vegetarian version (main dish or rich appetizer) we can serve them with cheese cream or light fondue; with poached egg and fresh arugula; with sautéed mushrooms (porcini, champignon) or chickpea hummus.
As a side dish it can accompany:
Roasts and oven-baked meats: veal roast, roast beef, chicken or duck thighs.
Oven-baked or foil-wrapped fish: salmon, sea bream, trout with aromatic herbs.
Flavorful grilled meat cuts: entrecôte, pork ribs, sausage.Wine pairing with Hasselback potatoes?
If served alone (classic version or with cheese) pair with an aromatic white and structured such as Chardonnay (even slightly oaked), Gewürztraminer, Viognier.
The softness and slight greasiness of this dish pair well with white wines of good structure, capable of cleansing the palate and enhancing the butter and herbs.
A full-bodied Rosé like Cerasuolo d’Abruzzo, Chiaretto del Garda are an excellent choice if the potatoes are enriched with bacon or cheese.
If prepared to accompany meat, roast, stew or game I recommend a medium-structured red such as Barbera, Pinot Noir, young Chianti. These wines have freshness and light tannins, perfect for balancing the sapidity and texture of the complete dish.What ingredients can I add between the slices?
Cheeses (mozzarella, fontina, cheddar), bacon, speck, onion, sun-dried tomatoes, mushrooms, sauces.
And for a vegan version, how can I do it? Use only extra virgin olive oil or vegetable margarine and add aromatic herbs, spices, and breadcrumbs. Nutritional yeast can replace grated cheese.
