Hasselback Potatoes

By Lidey Heuck

Published Oct. 27, 2023

Hasselback Potatoes
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 30 minutes
Prep Time
5 minutes
Cook Time
1 hour 25 minutes
Rating
4(1,038)
Comments
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With their signature accordion-like appearance, Hasselback potatoes are said to have been invented at Hasselbacken restaurant in Stockholm in the 1950s. The potatoes are thinly sliced, but kept intact at the base, making for crispy edges and tender insides. While this technique may look difficult to tackle, it requires only a pair of chopsticks or wooden spoon handles to prevent the knife blade from cutting all the way through the potato. Hasselback potatoes are a canvas for toppings of all kinds: A dollop of sour cream, or a sprinkle of Cheddar, bacon bits or chopped scallions would all be nice additions. 

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Ingredients

Yield:4 servings
  • 4medium russet potatoes (about 10 ounces each), washed and dried
  • 4tablespoons unsalted butter
  • 4tablespoons olive oil
  • 1teaspoon kosher salt (such as Diamond Crystal), plus more for serving
  • ½teaspoon black pepper, plus more serving
  • 1teaspoon chopped fresh rosemary or thyme, or ½ teaspoon dried (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

390 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 483 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and line a sheet pan with parchment paper.

  2. Step 2

    Place one potato on a cutting board with the long side facing you. Arrange two chopsticks, skewers or wooden spoon handles along the long sides of the potato, sliding them slightly underneath. Cut the potato crosswise into ⅛-inch-thick slices. (The chopsticks will prevent the blade from cutting all the way through and will keep the potato intact.) Repeat with the remaining potatoes and place them on the sheet pan.

  3. Step 3

    In a small, microwave-safe bowl, melt the butter in the microwave in 10-second intervals. Add the olive oil, salt, pepper and rosemary and mix with a fork. Brush the butter mixture over the potatoes, taking your time to pull the slices apart and brush in between them.

  4. Step 4

    Roast the potatoes, basting between the slices (they’ll open as they cook) with butter from the pan every 20 minutes, until they’re fork-tender in the center but crisp on the edges, 60 to 70 minutes. Season the potatoes with more salt and pepper and serve hot.

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Ratings

4 out of 5
1,038 user ratings
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Comments

Matthew B.

You can also slightly cut the bottom length of the potato so it sits flat on the board before you begin slicing. Eliminates the rocking if that bothers you.

Eegulleye

Same technique can be used with honeynut or small butternut squash (peel, cut off ends, scrape out innards), and also with long Asian eggplant. For the squash brush a miso-honey-olive oil glaze on before baking - you won't be disappointed!

PW

I really love these, but “5 minutes” is the most egregious lie about prep time I’ve ever seen.

SK

I love Yukon Gold potatoes for the taste texture over russet. I made these with medium-sized Yukon potatoes. It was perfect. Given the smaller size, it was golden crisp in 40-50 mins. Try and spread gently the cut potatoes( like a deck of cards) when placing the baking sheet. Bake for 15-20 min, the slices open up, then added the butter oil herb drizzle and salt, in two stages.

Deborah

The Times’ recipes always sound delicious. Alas, most are designed to send my loved ones, who like hundreds of millions of people worldwide with genetic cholesterol overproduction, to an early grave. What would it take for you to provide alternatives to butter and other unhealthy foods, in every recipe?

Marlene Osborn

How do you consistently cut 1/8 inch slices of the potato?

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