Swedish Baked Potatoes Hasselbackspotatis
Transform your everyday spuds into a show-stopping side dish with Swedish Baked Potatoes, or Hasselbackspotatis. These golden, accordion-like potatoes combine the crispy edges of roasted potatoes with the creamy interior of a baked potato, all elevated by the rich flavors of garlic-infused butter, thyme, and a hint of olive oil. Thin, fan-like slices soak up the aromatic butter mixture as they bake, creating perfectly caramelized ridges. Optional Parmesan cheese gives a cheesy, savory finish, while fresh parsley adds a touch of brightness. Easy to prepare yet visually stunning, this Swedish classic is perfect for dinner parties or cozy family meals alike. Bake to perfection with minimal effort and maximum flavor!
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Recipe Information
Ingredients
- 6 pieces Medium-sized waxy potatoes (e.g., Yukon Gold or Russet)
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, finely minced
- 2 teaspoons Fresh thyme (or dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Grated Parmesan (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly and pat them dry. Leave the skins on for texture and flavor.
Place one potato on a cutting board. Position two wooden chopsticks or the handles of wooden spoons on either side of the potato to act as guards. Use a sharp knife to carefully slice the potato into thin slices about 1/8 inch thick, stopping just before cutting all the way through. The chopsticks will help prevent the knife from slicing through completely.
Repeat the slicing process for each potato and transfer them to the prepared baking sheet.
In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, salt, and black pepper. Stir well.
Brush the butter mixture generously over each potato, ensuring it seeps into the slices.
Bake the potatoes in the preheated oven for 30 minutes. Remove the baking sheet, brush the potatoes with more of the butter mixture, and return them to the oven for another 20–25 minutes, or until the edges are golden and crispy, and the inside is tender when pierced with a fork.
If using grated Parmesan, sprinkle it over the potatoes during the last 5 minutes of baking to allow it to melt and crisp up.
Once the potatoes are done, remove them from the oven. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 966 mg | 21% | |
*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.
