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READY IN 1¼ hrs

Hasselback Potatoes

Read Reviews (205)

"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside." — POMPIER850

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Original recipe makes 4 servings Change Servings

4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste

2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs

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Directions

Preheat the oven to 425 degrees F (220 degrees C).
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

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PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

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I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down. Much easier than using the bowl of a spoon.

—Erika

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Most Helpful Critical Review

Jun 20, 2011

I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on potatoes. Might consider trying these again without peeling the potatoes, drizzling them with butter and some herbs or seasoning, covering them with foil until nearly done, then uncovering them at the end of the cooking time.

—naples34102

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261 Ratings

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Jan 24, 2005

These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped them again, added quite a bit of fresh bread crumbs which I had seasoned with garlic and onion powders, Italian seasonings, black pepper and lots of parm. Everyone loved these. Thanks!

—LINDA MCLEAN

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Feb 25, 2009

BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and set in a wooden spoon to cut (it took me a few cuts to get the hang of it). I skipped the butter and just drizzled w/a little EVOO. For the second part, I topped w/a mixture of bread crumbs (panko would be even better!), parm, garlic salt, crushed red pepper, and chives). I'm not a huge potato fan (unless they are deep fried, of course), but I really like these. These will be a potato staple at the LTH house! TY!

—lovestohost

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Feb 27, 2009

We loved the presentation of these potatoes, and the next time I make them I'll add more seasonings to the butter (I used a mixture of olive oil and butter). I used minced garlic, but it mostly just fell to the bottom of the pan, so next time I'll use garlic salt in the butter. I used panko, but I think seasoned Italian breadcrumbs would make a better choice. Nice to have these to add to the rotation of potatoes!

—Marianne

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Jun 05, 2008

These were super! I also turned them over and let them brown on the top. Also, I added way more bread crumbs than recommended. I spread the slices apart to make sure crumbs were in there also. I also added some garlic powder. My husband loved these. i will make these again.

—RACKLEY420

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Aug 21, 2007

I have been making these for years, the presentation is wonderful, as for taste, any spices can be used, to change the flavor, from plain and simple to very spicy, its all in personal taste. 5 stars. Well worth the time and effort.

—ALESIA

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Mar 08, 2006

These were unique, good tasting potatoes. I left my potatoes unpeeled to keep the vitamins, and they were still good. Very impressive look.

—CHEFJULIE1

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Nutrition

Calories
247 kcal
12%

Carbohydrates
41.1 g
13%

Cholesterol
19 mg
6%

Fat
7.1 g
11%

Fiber
5.1 g
20%

Protein
6.1 g
12%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hasselback Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 247
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 4.4g 22 %
Cholesterol 19mg 6 %
Sodium 229mg 9 %
Potassium 965mg 27 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 5.1g 20 %
Protein 6.1g 12 %
Sugars 1.9g
Vitamin A 4 %
Vitamin C 75 %
Calcium 9 %
Iron 19 %
Thiamin 20 %
Niacin 31 %
Vitamin B6 42 %
Magnesium 20 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.