Hasselback Potatoes
Hasselback potatoes are the Swedish version of a baked potato. They originated from the Hasselbacken Hotel Restaurant in Stockholm, Sweden.
Regardless of the origin, I am a huge fan of baked potaotes, especially beautifully sliced potatoes and every slit is filled with amazing garlic and butter, just like my garlic butter Hasselback potatoes.
Other Roasted Potatoes You Might Like:
How Do You Cut Hasselback Potatoes
I get this question a lot so I will show you the picture how to slice and cut the potatoes. The secret tool is a wooden ladle.
Place each potato in the spoon and then slice horizontally. The wooden ladle will make sure that you don’t accidentally cut through the potato. This is a brilliant kitchen hack!
Yellow Potatoes or Red Potatoes?
I love yellow potatoes, especially baby yellow potatoes. I have so many recipes of baby potatoes (you should totally check them out).
So, can you make Hasselback potatoes with red potatoes? Of course, you can. The flavor doesn’t change, even though the skin color is different.
You may also combine both yellow and red potatoes for this Hasselback potatoes recipe.
How Long Do You Bake Hasselback Potatoes?
It all depends on the size of the potatoes. If you use baby potatoes, which I highly recommend, you will need to roast at 400F for about 40 minutes. If you have bigger potatoes, bake for 60 minutes.
To be sure, I always check the doneness by poking a fork into a potato to make sure it’s cooked through. Active time is short so make this amazing side dish for your family!
How Many Calories per Serving?
This recipe is only 193 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Butter Hasselback Potatoes
Garlic Butter Hasselback Potatoes - easy roasted potatoes with garlic and butter. Each potato is cut and sliced to form the Hasselback shape.
Ingredients
- 1 lb. 0.4 kg baby potatoes, yellow or red, washed and rinsed
- 4 tablespoons salted butter melted
- 1 head garlic separated, skin-on
- 1 teaspoon garlic powder
- 1 pinch salt
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
Directions
-
1
Preheat the oven to 400°F (207°C).
-
2
Place each potato on a wooden spoon and cut horizontal slits in the potatoes. In a small bowl, combine the butter, garlic, garlic powder, salt, black pepper and parsley together. Stir to combine well. Toss the potatoes with the garlic butter mixture, coat well. Brush the garlic butter inside the slits of the potatoes. Transfer the potatoes to a cast-iron pan or roasting pan.
-
3
Roast the potatoes for 20 minutes, then turn them over and baste with the garlic butter mixture in the pan. Roast for another 20 minutes. Remove from heat and serve immediately.
JacquieSagan
I didn’t know whether to include the unpeeled garlic in the oven recipe didn’t mention it
Rasa Malaysia
It’s stated in step 2.
SSG Hazelton
No
Cheri
Can I bake the potatoes instead of roasting in a pan? If so, what temperature and for how long?
Rasa Malaysia
Check this: https://rasamalaysia.com/garlic-herb-roasted-potatoes/
Mary Bostow
These might be the most delicious potatoes I’ve ever seen! I want to dig in right now!
Mary Bostow
These might be the most delicious potatoes I’ve ever seen! I want to dig in right now!
Gurpreet
I made them yesterday it’s trunk out so yummy but it become little bit dry bur it’s ok I eat with my own vegi recipe
Doug
Ooops !
Regarding my sentence:
“Another thing I’ll do is to first bake the potatoes, un-sliced surface down and then flip them so the sliced surface will be on top.”
I meant to say:
“Another thing I’ll do is to first bake the potatoes, Sliced-side surface down and then flip them so the sliced surface will be on top.”
Doug
Rasa Malaysia
Hi Doug, did you use all the garlic butter mixture? If you do, they shouldn’t stick. But yes, you can always grease your pan first. Yes, you can bake bottom side first and flip over! :)
Doug
Hi !
I prepared your recipe for “Garlic Butter Hasselback Potatoes” today.
Came out tasting GREAT with a couple of issues.
I had trouble flipping the potatoes because they stuck on the bottom of the pan.
They began to fall apart so I lowered the heat and cooked them 15 minutes longer.
Was I supposed to add the remaining “sauce” into the pot, before baking the potatoes ?
Next time I’ll use non-stick aluminum sheet on the bottom of the pan or add a light layer of oil.
Another thing I’ll do is to first bake the potatoes, un-sliced surface down and then flip them so the sliced surface will be on top.
I think it’ll make a better visual presentation.
What do you think ?
Gail
Hi Rasa
Thank you for providing the nutritional facts for this recipe. It is very helpful and important for me because of my low sodium/potassium diet.
Rasa Malaysia
Thanks. I am glad I am able to help.
Mark Herriges
Try the same with large radishes. Yum! :-)