Hasselback Potatoes


Hasselback Potatoes

Hasselback potatoes are a terrific option when you want something fancier than a regular baked potato. They are named for the Hasselbacken Restaurant in Stockholm, Sweden where they were created in 1953. Chef Lief Ellison gets the credit and placed them on the menu as potatoes á la Hasselbacken. The name was shortened and anglicized to how we commonly refer to it today.

These are a great change of pace and pair perfectly with any slab of beef like my smoked porterhouse.

  • Author: TJ
  • Yield: 4 1x


  • 4 medium russet potatoes – scrubbed and thoroughly dried
  • 1 stick salted butter – softened to room temperatture
  • 3 large garlic cloves – peeled and micro-planed
  • 4 tsp chopped chives
  • Crumbled bacon – optional
  • Fine sea salt
  • Coarse sea salt
  • Freshly ground black pepper

sliced potato


  1. Scrub and dry the potatoes in advance, giving the skins ample time to completely dry
  2. Preheat the oven to 450 degrees
  3. Mix the butter with the micro-planed garlic and place it over low heat to melt
  4. Leave the skins on and slice the potatoes 90% of the way through into 1/8th inch thick leaves. Do NOT slice completely through the potatoes
  5. Tip: lay a pair of chopsticks on both sides of the potato on the cutting board to prevent slicing them all the way through
  6. Place the sliced potatoes on an aluminum foil covered baking sheet and separate the leaves while brushing thoroughly with about 1/3rd of the garlic butter
  7. Sprinkle generously with fine sea salt and pepper, then roast for 30 minutes
  8. Baste them again with another third of the garlic infused butter and again sprinkle with salt and pepper
  9. Roast them for another 30 minutes until done and remove them from the oven
  10. Baste them with the rest of the garlic butter and use tongs to squeeze the ends to open up the leaves
  11. Season one last time with coarse salt, garnish with chopped chives and add real bacon bits – optional

Hasselback Potatoes Hasselback potatoes