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.


Ingredients:

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


Directions:

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

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.

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

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.

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

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!

Kay’s Recipe Card

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