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Hasselback Potatoes

Hasselback Potatoes

These are my fancy schmancy go-to potatoes for company. Sometimes I make Scalloped Potatoes if I’m cooking for a crowd,  but Hasselback Potatoes are more fun and a bit more impressive. Until recently, I didn’t know what they were called or that they’re a wonderful Swedish invention. But now I know!

I discovered the recipe years ago in a cookbook called Recipes from a Kitchen Garden by Renee Shepherd. The recipe was called simply ‘Golden Brown Chive Roasted Potatoes’, which didn’t really convey their fabulousness at all. But hey, call anything ‘golden brown’ and I’m in! Crispy on the outside, soft on the inside, stuffed with cheese, breadcrumbs and parsley (or chives)  and bathed in butter. Pure potato heaven. A little labor intensive but when they open up into that lovely accordion shape it really is exciting as you are anticipating every crispy, cheesy bite!

Hasselback Potatoes

First, you peel your potatoes then slice carefully in accordion fashion being careful not to slice all the way through.

Hasselback Potatoes

After cooking about 90 minutes the Hasselback Potatoes are golden brown and ready for your stuffing. Oh my.

 Hasselback Potatoes

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Hasselback Potatoes
Author: 
Recipe type: Vegetables
Cuisine: Swedish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Hasselback Potatoes are crisp on the outside, soft on the inside, stuffed with cheese, breadcrumbs and herbs and bathed in butter. Pure potato heaven.
Ingredients
  • 6 large organic baking potatoes
  • bowl of cold water
  • ¼ cup (1/2 stick) butter, melted
  • ½ teaspoon salt
  • 4 tablespoons freshly chopped chives or parsley
  • ½ cup shredded or grated cheese (I use Reggiano Parmigiano-I buy big hunks at Costco where it's the cheapest)
  • 3 tablespoons butter
  • ½ cup bread crumbs ( you can use gluten free ones if you like)
Instructions
  1. Preheat oven to 350.
  2. Peel potatoes and place in a bowl of cold water until ready to use. Dry thoroughly and cut a thin slice off the long side of each potato so it can sit flat.
  3. With a sharp knife, cut vertical slits from the top almost to the bottom of each potato, being careful not to cut it through.
  4. Dip the cut potatoes in melted butter and sprinkle with salt.
  5. Bake on a foil covered baking sheet for 1½ hours, basting occasionally with more butter.
  6. The potatoes will turn a crisp golden brown and the slits will open in accordion fashion as they bake.
  7. In the last 15 minutes, combine the chives or parsley, cheese and bread crumbs and stuff them into the slits in the potatoes to form a delicious topping.
  8. Serve immediately and expect diners to ignore everything else on their plate. 🙂

 Kate’s Tips

  • If you don’t want to stuff the potatoes, just bake them for an hour and a half until brown and serve. They are simple, crisp and delicious.
  • Use whatever kind of cheese you like. I love Reggiano Parmigiano and I use it a lot. Cheddar or Jack would be fantastic!
  • Another delicious addition would be crumbled bacon. And maybe gorgonzola? Sounds divine!
  • These would go beautifully with my Easy Pot Roast and Gravy or Glazed Spiral Sliced Ham.
  • Chives are wonderful and I use them sometimes but parsley is what I usually have in my fridge. I think a little chopped rosemary would be really good too, especially with a roast.
  • I use these gluten free Bread Crumbs and they work perfectly!

Hasselback Potatoes

Hasselback Potatoes are seriously incredible! What’s your go-to potato recipe?   

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