This Hasselback potato recipe takes only a few basic ingredients. The potatoes are thinly sliced, drizzled with olive oil, seasoned with salt and pepper, and then roasted in a hot oven for nearly an hour for a delicate crisp.
Hasselback potatoes originated at the Hasselbacken Hotel in Stockholm in the 1940s and 1950s, where chefs invented the popular dish by slicing the potatoes into thin, scalloped layers for optimum crispness. Named after the hotel, the supper has become a traditional Swedish staple.
Ingredients
- 4 (8 ounce) baking potatoes
- 2 tablespoons butter, melted
- salt and pepper to taste
- 2 tablespoons finely grated fresh Romano cheese
- 1 tablespoon seasoned dry bread crumbs
How to make
- Turn the oven on to 425 degrees Fahrenheit (220 degrees Celsius).
- Dry the potatoes one at a time, then slide them to a large serving spoon made of metal or wood. Slice the potato crosswise at 1/8-inch intervals with a sharp knife, being careful not to cut all the way through so the potato remains whole. Continue cutting until the knife hits the spoon.
- In a small roasting pan or shallow baking dish, place potatoes cut-side up. Season with salt and pepper after drizzling with half of the melted butter.
- Bake for 35 to 40 minutes in a preheated oven; top with bread crumbs and Romano cheese and drizzle with the remaining butter. Add a bit extra salt and pepper for seasoning, then bake for about 20 minutes, or until well browned.
The recipe is from: Hasselback Potatoes
Hasselback Potatoes Serving recommendations
- As a Side Dish:
- Perfect with roast chicken, grilled steak, or seared seafood. – Complements Swedish meatballs or festive mains like glazed ham.
- More Toppings:
- For spice lovers: sprinkle with smoked paprika or top with aioli.
- Garnish with rosemary for a restaurant-quality finish!
How to Keep Hasselback Potatoes Fresh
You can keep leftovers in the fridge for up to four days if you store them in an airtight container. Warm in a pan until crispy, or just warm in a 350-degree oven when serving again.
Hasselback Potatoes
This Hasselback potatoes recipe makes potatoes on the outside and tender on the inside.
Ingredients
- 4 8 ounce baking potatoes
- 2 tablespoons butter melted
- salt and pepper to taste
- 2 tablespoons finely grated fresh Romano cheese
- 1 tablespoon seasoned dry bread crumbs
Instructions
- Turn the oven on to 425 degrees Fahrenheit (220 degrees Celsius).
- To avoid potatoes from browning, peel them and soak them in a basin of cool water.
- Dry the potatoes one at a time, then move them to a large serving spoon made of metal or wood. Slice the potato crosswise at 1/8-inch intervals with a sharp knife, being careful not to cut all the way through so the potato remains whole. Continue cutting until the knife hits the spoon.
- In a small roasting pan or shallow baking dish, place potatoes cut-side up. Season with salt and pepper after drizzling with half of the melted butter.
- Bake for 35 to 40 minutes in a preheated oven; top with bread crumbs and Romano cheese and drizzle with the remaining butter. Add a touch extra salt and pepper for seasoning, then bake for about 20 minutes, or until thoroughly browned.
Notes
You can keep leftovers in the fridge for up to four days if you store them in an airtight container. Warm in a pan until crispy, or just warm in a 350-degree oven when serving again.
