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What Are Hasselback Potatoes?
Hasselback potatoes are a type of potato dish, not a variety of potato, as is sometimes mistakenly believed. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis. Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft and creamy.
Certain varieties of potato are better suited to this type of dish than others. Medium sized potatoes work best. Very small potatoes such as fingerling or new potatoes are not good candidates. Very large potatoes are also not well suited to the dish as the portion size is not appropriate for single servings. Ideally, one or two whole potatoes per person are desired. Potatoes with an oblong or oval shape are most often used, and a typical baking potato is perfectly fine for this dish.
What distinguishes hasselback potatoes from other roasted potato dishes or even a basic baked potato is the way the potato is prepared for roasting. The potato, which may or may not be peeled is cut into very thin slices but without completing the cuts that would separate the potato into individual slices, leaving all the slices connected along the bottom of the potato. This requires careful knife work but is not too difficult.
In their original and simplest form, hasselback potatoes are usually drizzled with melted butter and seasoned lightly with salt and pepper and topped with bread crumbs. This is important as the butter is absorbed into the potato during roasting, resulting in a soft, creamy interior and a crispy outside. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look.
Like many older dishes, hasselback potatoes have undergone a very wide range of variations, and many chefs and home cooks have their favorite version of the recipe. Almost any seasoning may be used, and some recipes call for things like lemon, fresh herbs, Parmesan cheese, or fresh garlic. All of these variations are simply products of the preferences of individuals and are still properly called hasselback potatoes. It is the slicing and roasting procedures that distinguish these dishes as hasselback potatoes rather than the variations on seasonings or toppings.
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![Hasselback potatoes are cut in ways to resemble an accordion when roasted.]()
By: Barbro BergfeldtHasselback potatoes are cut in ways to resemble an accordion when roasted. -
![Hasselback potatoes were first introduced in the Hasselbacken restaurant in Stockholm, Sweden during the 1940s.]()
By: lesniewskiHasselback potatoes were first introduced in the Hasselbacken restaurant in Stockholm, Sweden during the 1940s. -
![Hasselback potatoes are commonly drizzled with melted butter.]()
By: fkrugerHasselback potatoes are commonly drizzled with melted butter. -
![A bag of potatoes.]()
By: mbongoA bag of potatoes.
Discussion Comments
Thank you. I googled the origin of the Hasselback Potato and found your site. It was exactly what I was looking for!
I solved the slicing problem by putting the potato between the handles of two wooden spoons. I then rubbed the potatoes with peanut oil, sea salt, and roasted them for about 35 minutes on a 500ºF grill. I served them with butter melting over the tops and running down into the slices and topping them with chopped chives.
Thank you. I googled the origin of the Hasselback Potato and found your site. It was exactly what I was looking for!
The best tip I have is to put the potato in a serving spoon, and cut that way, holding the spoon bottom and potato as one. The edges of the spoon will prevent you from cutting all of the way through.
The correct way to slice it is actually to put the potato on the side and then simply slice not all the way in. If you leave it on its back and try to stop the slice before hitting the bottom, it'll be very hard.
Do you guys add the butter and seasons before baking, during or after? Do I need to do anything to make them turn a golden brown at the top?
@ZipLine-- My mom made hasselback potatoes for us frequently growing up. I learned a tip from her to avoid cutting the potatoes all the way through. Just take some chopsticks or wooden skewers and insert it through the potato, close to the bottom. That way, the knife will stop slicing when it gets to the skewers.
I usually make them with herbs too. It's a great side dish for steak or ribs. I'm craving it now.
I made hasselback potatoes today. I saw the recipe in a cookbook and the picture of the baked hasselback potato looked so good that I couldn't resist. I love potatoes in any form.
The only issue was that when I was slicing them, I ended up slicing all the way through. It's very difficult to manage that. I ruined a few potatoes in the process. But it has come out very good. I ate them with butter, chives and sour cream. I might try the garlic or cheese version next time.
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