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Hasselback Potatoes

Ready in 55 mins

Recipe by Graham 

Hasselback Potatoes (of Swedish origin) are rather like sautéed potatoes, but the potatoes are still served 'whole'. Each potato is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil. As they cook, the potatoes fan out and look wonderful on your table.

Avoid using those huge floury main crop potatoes. Moderately proportioned Cara potatoes, or similar, are just perfect. If you want to peel the potatoes, do, but it isn't necessary if you buy those shiny, prewashed ones.

Preparation Time

10 Minutes

Cooking Time

45 Minutes

Ingredients for Hasselback Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

6 medium-sized potatoes
3 cloves garlic
2 tablespoons olive oil
1 oz butter
  coarse sea salt
  freshly-ground pepper

How to Cook Hasselback Potatoes

  1. Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through cutting from side to side, at about one-eighth inch (3mm to 4 mm) intervals.
  2. Peel and thinly slice the garlic. Arrange the potatoes in a baking tray and insert the garlic slices between the slits. Scatter some butter on top of each potato, then drizzle the olive oil over. Sprinkle them with coarse sea salt and freshly ground black pepper.
  3. Bake the potatoes in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for about 45-60 minutes or until they turn crispy and the flesh is soft. Large potatoes can take up to 1 hour and 10 minutes; 40 minutes should be fine for new potatoes. Test with a fork, or the tip of a knife to see whether the flesh is soft.
GRAHAM'S HOT TIP:
If you are serving something that already contains garlic (like Chicken Kiev) you may want to use fresh sage instead of garlic. Just tuck a some torn sage leaves into each slit.