May 24, 2010

Hasselback Potatoes

Hasselback Potatoes

This recipe comes from my sister, Celia. Not that she invented it or anything: she just ‘accidentally’ mentioned them to me in detail, about two weeks ago now, after I rubbed several photos of gooey cinnamon rolls in her face. It was a life-changing moment! I’d never heard of Hasselback Potatoes and had to ask her what they were.

After she was done laughing at me and mocking me, she explained it’s a Swedish recipe that takes its name from Hasselbacken, a Stockholm restaurant where it was first served.

I gave them a go and, oh boy, they didn’t last long here. They’re magical and so worth the mockery I had endure from my cruel sister. Not to mention they’re ridiculously simple but look (and taste) like a million bucks.


7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/2 tsp Lawry’s Lemon Pepper
1/4 tsp dried parsley


Start with 6 or 7 (roasting) potatoes. The kind that hold their shape. Give them a good scrub.
Hasselback Potatoes

Make sure you use a really sharp knife—dull knives are far more dangerous than sharp knives anyway—and place the potato on a spoon with the flat side down. This will prevent you from cutting them all the way. Cut across at about 3 to 4mm intervals.
Hasselback Potatoes

Lightly butter a baking tray and melt 2 or 3 tbsp butter.
Hasselback Potatoes

Now, it’s no secret that I’m a sucker for Lawry’s, but season with whatever you like. Fresh or dried. I’ve added 1/2 a tsp garlic salt, 1/2 a tsp lemon pepper and 1/4 tsp dried parsley to the butter.
Hasselback Potatoes

Brush the seasoned butter all over the potatoes. I gently tried to dab some in between the slices as well.
Hasselback Potatoes

Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is nice and crispy and the inside is tender.

They are SO good, I owe my sis big time. In fact, I think I even like them better than Crash Hot Potatoes. They are prettier, there’s a more prominent difference in structure and well, they don’t need parboiling so it saves me loads of time!
Hasselback Potatoes

Kay’s Recipe Card

Click here for printable size.

Hasselback Potatoes
  • 7 medium roasting potatoes
    2 or 3 tbsp butter
    1/2 tsp Lawry’s Garlic Salt
    1/2 tsp Lawry’s Lemon Pepper
    1/4 tsp dried parsley
  1. Give the potatoes a good scrub and place them, with the flat side down, on a wooden spoon. They have to fit inside the spoon. Cut across at about 3 to 4mm intervals. Butter a baking tray and melt 2 or 3 tbsp butter. Add the garlic salt, lemon pepper and dried parsley. Or use your own seasoning blend.

    Brush the butter all over the potatoes and gently try to dab some inbetween the slices as well. Bake the potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is nice and crispy and the inside is tender.
Copyright © Kayotic Kitchen.

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    1. 1

      Hi Kay,
      A couple of times I have been trying to get to your blog and am asked for a username and password. Then the next time I try I get in without a problem. Do you know what this is about?

      Hazel on May 24, 2010 @ 5:10 pm Reply
    2. 2


      I have absolutely no idea. Maybe my hosting company is messing with my site at times like that. They’ve been messing with it way too much lately :(

      Could also be a timeout problem when I’m publishing a new posting.

      Kay on May 24, 2010 @ 5:13 pm Reply
    3. 3

      Definitely making this when i get home from the office.

      Adam on May 24, 2010 @ 5:37 pm Reply
    4. 4

      I just read that as “Hasselblad Potatoes” ;).
      They look awesome but I’d fear for my knife if I was cutting on metal…

      Karohemd on May 24, 2010 @ 5:49 pm Reply
    5. 5


      You can use a wooden spoon. Mine went missing. I predict the sand box :)

      Kay on May 24, 2010 @ 5:55 pm Reply
    6. 6

      love these spuds and husband loves them more especially with a good old pot roast……..comfort food!!

      doodles on May 24, 2010 @ 5:57 pm Reply
    7. 7

      ah, these are what are also known as ‘fantail roast potatoes’, except the baste differs slightly.  (oil, salt, garlic and fresh thyme).  your version looks very interesting though!  i’ll give it a shot soon. :)

      bricin on May 24, 2010 @ 5:57 pm Reply
    8. 8

      I have heard these called “hedgehog” potatoes, because they look like a cute little hedgehog.

      Chris Howard on May 24, 2010 @ 7:06 pm Reply
    9. 9

      oh my, that looks so delicious and beautiful!

      Veggie Belly on May 24, 2010 @ 7:34 pm Reply
    10. 10

      They look amazing, Kay! Will definitely try them later this week.

      Maria on May 24, 2010 @ 7:36 pm Reply
    11. 11

      Yum, I bet sweet potatoes would be good like this too – maybe with some different seasonings though.  I just got a very good/sharp knife…and hubby said it seemed dangerous (I don’t keep it in reach of the kids!) — and I told him that very thing: dull knives are more dangerous.  I teased him that is why his mom always boiled their meat (and everything else — though she IS a good cook) — because they never had sharp knives to cut with. ;-)

      elizabethk on May 24, 2010 @ 9:41 pm Reply
    12. 12

      Your hasselback potatoes look so lovely and elegant. I like how you made the cuts in the spoon.

      Memoria on May 24, 2010 @ 10:06 pm Reply
    13. 13

      I love the crash hot potatoes but I’m betting these will be even better and I definitely will try them the next time I get the urge to cook.  It could be a while…..but it will happen at least once more in my lifetime. :)

      Janie on May 25, 2010 @ 3:05 am Reply
    14. 14

      I also discovered them this year when my husband made them for Valentine’s Day. He topped his with a mix of sour cream, parsley and onion powder. Yowser they were good.

      schatze on May 25, 2010 @ 5:59 am Reply
    15. 15

      They look amazing and yes time saving too- no par-boiling, no peeling! They are on my (long) list of things to make.
      So the love for cooking is ‘in the family’ ? Does your sister have a blog too?

      Vanessa on May 25, 2010 @ 9:39 am Reply
    16. 16

      I looooooove hasselback potatoes!! I first baked them a few years back and they are so yumyumyum! I love sprinkling a bit of smokey paprika over them :)

      LizzieBee on May 25, 2010 @ 12:53 pm Reply
    17. 17

      I’m undeservedly proud to say that I’d heard of Hasselback Potatoes before this blog post, but I’ve never made them so far. Yours look so delicious, and the trick with the spoon seems so helpful that I just might make them tonight. I was looking for dinner ideas anyway. :o)
      I think I’ll substitute olive oil for the butter, though. Just to save the extra pan for melting the butter… *cough*

      Westmonster on May 25, 2010 @ 4:19 pm Reply
    18. 18

      By the by: I love your recipe cards! Would you share the secret of how you make them? Is there a special program to do online-scrapbooking of some sort?

      Westmonster on May 25, 2010 @ 4:22 pm Reply
    19. 19


      No secret, really. They are simply done in Photoshop and manually adjusted for each recipe!

      Kay on May 25, 2010 @ 4:24 pm Reply
    20. 20


      No, she doesn’t have a blog. And she’s more of a baker, while I’m not really into sweet stuff that much. Was so surprising that she knew a recipe like this before I did. I’m the last person alive to learn about Hasselback Potatoes, I guess :)

      Kay on May 25, 2010 @ 4:25 pm Reply
    21. 21

      I read about these for the first time just last month. You have me intrigued. I think I’ll make them with Sunday night dinner.

      Sarah on May 25, 2010 @ 11:19 pm Reply
    22. 22

      (hitting self on the forehead)  A spoon!  Why didn’t I think of that!

      Deb in Indiana on May 26, 2010 @ 2:53 am Reply
    23. 23

      Super fantastic.  I took the wooden spoon advice which worked well,  for the medium size potatoes fit perfectly.  I made these with grilled chicken but next time your meatballs would be the perfect match.  many thanks for sharing the recipe and technique

      clive on May 26, 2010 @ 9:49 am Reply
    24. 24

      I’ve made these before, but they didn’t pop open and look so pretty.  I don’t know what I did wrong.  Maybe not cutting them far enough down.   I’ll have to try the spoon.  Great idea.

      melissa on May 26, 2010 @ 1:36 pm Reply

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