recipe

Cheesy Hasselback Potatoes: the Quick and Easy Recipe for a Delicious Appetizer With Potatoes

Total time: 10 min prep / 45 min bake
Difficulty: Low
Serves: 4 people
By Cookist
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This is not your average potato! Instead, these Hasselback potatoes are a stunning and delicious way to elevate any meal. The show-stopping side dish features thinly sliced potatoes roasted to crispy perfection. The thin cuts allow for maximum surface area, resulting in a golden brown exterior and a fluffy interior. It’s super easy to make too!  All you need are large potatoes, olive oil, herbs, butter, and salt (or favorite seasonings). The key step in making these Hasselback potatoes is using a sharp knife to carefully slice the potatoes thinly, stopping just before cutting all the way through.  Once seasoned and oiled, the potatoes are roasted in the oven until tender and crisp. Serve them alongside a variety of dishes, from roast chicken to grilled fish.

What Are Hasselback Potatoes?

Hasselback potatoes make quite a statement both in visual appeal and in texture. They feature whole potatoes sliced thinly, almost all the way through, creating a fan-like accordion effect. This allows for maximum surface area, resulting in a beautifully crisp exterior and a fluffy, light interior. The origin story of Hasselback potatoes is a bit of a mystery!

Traditionally, the dish is credited to the Hasselbacken Restaurant in Stockholm, Sweden. The story goes that a young trainee chef named Leif Eliasson invented them in 1953 as a way to speed up baking potatoes. However, some food historians have found a recipe for a similar dish called "Oven Fried Potatoes (Hasselback Potatoes)" in a 1929 Swedish cookbook called "Prinsessornas kokbok” (The Cookbook of Princesses), suggesting the technique might be even older.

Tips

  • Use a sharp knife for clean, even cuts. The key to the fan effect is to stop cutting just before reaching the bottom of the potato. Use a chopstick or spoon placed alongside the potato as a guide to prevent accidental slices all the way through.
  • Gently fan open the sliced potato after cutting to create space for seasonings and oil to penetrate.
  • Don't skip the mid-bake baste! Brush the potatoes again halfway through cooking to ensure even browning and prevent dryness.
  • Choose russet potatoes for their ideal baking texture. Yukon Golds can also work, but may result in a slightly less fluffy interior.

How Do I Reheat Hasselback Potatoes?

The best way to reheat Hasselback potatoes is in the oven. Preheat your oven to 400°F (200°C) and place the leftover potatoes on a baking sheet. Reheat for 10-15 minutes, or until warmed through and crispy.

What Can I Substitute For Russet Potatoes?

Yukon Gold potatoes can be used as a substitute for russet potatoes. However, they tend to have a higher moisture content, which may result in a slightly less fluffy interior.

Are Hasselback Potatoes Gluten-Free?

Yes, Hasselback potatoes themselves are naturally gluten-free. Just be sure to check the ingredients of any seasonings or toppings you use to ensure they are gluten-free as well.

How to Store Hasselback Potatoes

Hasselback potatoes are best served fresh. However, leftovers can be stored in an airtight container in the fridge for 3-4 days.

Ingredients

8 potatoes
rosemary sprig
salt
1 tsp
1 garlic clove
Olive oil
80 ml (1/3 cup)
Butter
2 tbsp
green onions, chopped
mozzarella, shredded

How To Make Hasselback Potatoes

Preheat the oven to 180°C (350°F).  Prepare the potatoes. Wash and dry the potatoes. To ensure stability during slicing, cut a thin sliver from the bottom to create a flat surface.

Use a sharp knife to make thin, even slices into the potato, stopping just before cutting all the way through.

The potatoes should have a fanned effect (like an accordion).

Infuse the oil. In a small saucepan, combine olive oil, rosemary sprigs, and garlic cloves. Heat gently over low heat for a few minutes.

Transfer the potatoes to a baking sheet. Brush generously with the flavored oil, ensuring it gets between the slices.

Season liberally with salt. Bake for 40 minutes or until golden brown.

Meanwhile, put the remaining oil back on the heat and add the butter. Once the potatoes are out of the oven, give them a final brush of oil and season with your favorite herbs.

If you want an even more delicious result, add mozzarella, covering the entire surface well, then bake at 180°C for another 5 minutes.

Allow the potatoes to cool slightly before serving.

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