Hasselback potatoes
Ingredients
Method
- Preheat the oven to 200 °C (400 °F). Wash and scrub the potatoes, peel them if you like, then dry them.
- Place a potato between two chopsticks or the handles of two wooden spoons. Cut it into thin slices of 2 to 3 mm: the blade stops on the chopsticks, without cutting all the way through. Repeat with all the potatoes.
- Rinse them under cold water, gently opening the slices to remove the starch, then dry them very carefully.
- Melt the butter with the oil, garlic, thyme, rosemary, smoked paprika and Espelette pepper.
- Place the potatoes in a dish and brush them generously with the herb butter, letting it run between the slices. Season lightly with salt and roast for 30 minutes.
- Take out the dish and baste again with the remaining butter: the slices are starting to fan out. Return to the oven for 20 to 25 minutes, until the edges are deep golden and crispy.
- Check with the tip of a knife: the centre should be tender. Sprinkle with flaky salt and pepper and serve straight away.
Notes
Edges as crispy as crisps, a centre as soft as mash, and garlic and herb butter slipping between every slice: hasselback potatoes are one of those recipes that turn a simple potato into a festive dish. These Swedish potatoes, cut into accordions and roasted in the oven, look as good as they taste. In this hasselback potatoes recipe, we explain step by step how to slice them without cutting all the way through, which variety to choose, how long to cook them and how to get crispy hasselback potatoes every time.
Hasselback potatoes, born in Stockholm
In Sweden they are called hasselbackspotatis. They are named after Hasselbacken, a Stockholm institution on the island of Djurgården since the 18th century. It was there, in the 1950s, that a young cook is said to have had the idea of slicing potatoes thinly before roasting them in butter. They were an instant success, and the recipe became a great classic of Swedish Sunday dinners and festive tables. Today these accordion potatoes have found a place in kitchens all over the world.
Easy hasselback potatoes for beginners
Good news: easy hasselback potatoes only need a sharp knife, two chopsticks and an oven. The slicing looks impressive, but it takes less than a minute per potato with the right trick. The oven does the rest. It is the perfect side for a family meal or dinner with friends: it looks sophisticated, yet anyone can make it. It is also an original oven potato recipe, a great alternative to chips and mash, lighter than deep-frying and more indulgent than steamed potatoes.
Which potatoes for hasselback?
Wondering which potatoes to use for hasselback? Choose medium, oval, waxy or all-rounder potatoes such as Charlotte, Yukon Gold or Maris Peer. They hold their shape when cooked, don’t break between the slices and turn a lovely golden colour. Avoid very large floury potatoes, which tend to crack when sliced. Pick potatoes of the same size so they cook evenly. With the skin on they are more rustic and crispier; peeled, as in Sweden, they are more refined.
How to cut hasselback potatoes
Here is how to cut hasselback potatoes without slicing all the way through. The trick is to place the potato between two chopsticks or the handles of two wooden spoons laid flat on the board. Cut thin, even slices of 2 to 3 mm: the blade hits the chopsticks and stops about 5 mm from the bottom. If your potato rolls, cut a very thin slice off the base to steady it. You can also place it in a large serving spoon, whose edges do the same job as the chopsticks.
Accordion potatoes in the oven
Once cut, accordion potatoes in the oven need two simple steps to be perfect. First, rinse them under cold water while gently opening the slices: this removes surface starch so the slices don’t stick together. Then dry them very carefully, as moisture prevents crispness. Finally, brush them with butter twice: at the start, then halfway through, when the slices begin to open and let the butter reach the centre.
Garlic butter for potatoes
The secret of the flavour is the garlic butter for potatoes. Melt the butter with a little olive oil, which stops it from burning, then add crushed garlic, thyme leaves and chopped rosemary. By basting the potatoes twice during cooking, the flavoured butter seeps between every slice, browns the edges and flavours the flesh. If you have time, baste a third time with the butter that has collected in the dish.
Spices for roast potatoes
The spices for roast potatoes give this Swedish recipe its character. Our favourite is smoked paprika, which adds a golden colour and a gentle wood-smoke taste. A pinch of Espelette pepper brings a mild, fruity warmth without real heat. Garlic, thyme and rosemary complete the mix. You can also try cumin, fennel seeds or mixed dried herbs. To discover more pairings, see our spice guide.
Swedish potatoes in the oven: cooking
Swedish potatoes in the oven are cooked at 200 °C (400 °F), conventional heat, on the middle shelf. This temperature lets the centre become fluffy while the edges turn golden and crisp. Don’t pack the potatoes too tightly in the dish: hot air must circulate around them so they brown on all sides. A cast-iron or ceramic dish holds the heat well for even cooking.
Hasselback potatoes cooking time
The hasselback potatoes cooking time depends on their size. For medium potatoes of about 120 g, allow 50 to 60 minutes at 200 °C. Small new potatoes need 35 to 40 minutes; large ones up to 1 hour 10 minutes. They are done when the tip of a knife slides easily into the centre and the slices are golden. If the edges brown too fast, cover the dish with foil for the last few minutes.
Hasselback potatoes with bacon and cheese
For an even more indulgent version, try hasselback potatoes with bacon and cheese. Halfway through cooking, slip thin slices of cheddar, Gruyère or raclette cheese between the slices, along with small pieces of crispy bacon. Return to the oven until the cheese has melted and browned. In Sweden, the traditional finish is simpler: a little breadcrumbs and grated cheese sprinkled on 10 minutes before the end, for a golden, crunchy crust. Serve with a spoonful of sour cream and chives.
What to serve with Swedish potatoes
Choosing what to serve with Swedish potatoes is easy, because they are the side! They are perfect with roast beef, roast chicken, a leg of lamb, pork chops or grilled fish. For a fully Swedish meal, serve them with our köttbullar and their cream gravy, or start with a few slices of salmon gravlax and mustard dill sauce. For a vegetarian meal, a crisp green salad and a yogurt herb sauce are all you need.
Frequently asked questions about hasselback potatoes
Can hasselback potatoes be prepared ahead?
Yes. You can cut them a few hours ahead and keep them in a bowl of cold water in the fridge so they don’t discolour. Dry them very well before brushing with butter and roasting.
Why aren’t my hasselback potatoes crispy?
They were probably too wet, too crowded in the dish, or the slices were too thick. Cut slices of 2 to 3 mm, dry them well and leave space between them in the dish.
Can you cook them in an air fryer?
Yes, for 2 to 4 medium potatoes: allow about 35 to 40 minutes at 190 °C, brushing them with butter halfway through.
