Hasselback Potatoes Hasselbackspotatis
Elevate your potato game with the classic Hasselback Potatoes (Hasselbackspotatis) recipe—a visually stunning and deliciously crispy dish originating from Sweden. Perfectly sliced Yukon Gold or Russet potatoes are basted with a savory mixture of melted butter, olive oil, garlic, and fresh thyme, then oven-roasted to golden perfection. The thin, accordion-like slices allow the edges to crisp up beautifully while keeping the centers soft and tender. For an extra layer of indulgence, sprinkle grated Parmesan during the final moments of baking and garnish with a pop of fresh parsley. Ideal as a show-stopping side dish or a satisfying snack, these Hasselback potatoes are as easy to make as they are impressive to serve. Pair them with roasted meats or your favorite vegetarian main for a meal that’s guaranteed to delight!
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Recipe Information
Ingredients
- 4 pieces Medium-sized potatoes (Yukon Gold or Russet)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Parmesan cheese, grated (optional)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the potatoes thoroughly. Pat them dry with a clean kitchen towel.
Place one potato on a cutting board. Using a sharp knife, make thin slices across the potato, about 1/8 inch apart, being careful not to cut all the way through. Tip: Place the potato between two wooden spoons or chopsticks to act as a guide and prevent cutting through. Repeat with the remaining potatoes.
In a small saucepan, melt the butter over low heat. Stir in the olive oil, minced garlic, thyme leaves, salt, and black pepper. Remove from heat.
Place the sliced potatoes on the prepared baking sheet. Brush the butter mixture generously over the tops and between the slices of each potato.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the edges are golden and crispy and the centers are tender. Halfway through cooking, baste the potatoes with any remaining butter mixture.
If using Parmesan cheese, sprinkle it over the potatoes during the last 10 minutes of baking to allow it to melt and crisp up.
Remove the potatoes from the oven and let them cool slightly. Garnish with fresh parsley before serving.
Serve hot and enjoy your delicious Hasselback Potatoes as a side dish or snack!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2546 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
