What’s a Hasselback potato? Where did the name come from? These were some questions that came to mind for me when I first saw the fanned out, sliced and baked potatoes. They sure were impressive, like a proud peacock with it’s feathers displayed, these potatoes are sliced and fanned out yet still whole.
This Swedish side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crispy on the outside and tender on the inside. Almost like thick potato chips, but all still connected at the base.
The Hasselback Potato could be as simple as seasoning with some salt and pepper to some over the top ideas that you can see on Pinterest. Just type in Hasselback Potato and the images are endless and quite imaginative. Whatever seasoning, herbs, butter, cheese etc. that you can sneak into the sliced and fanned out potato is there to view.
Like my post on The Perfect Baked Potato, this is to show you the basics of a simple yet amazingly delicious potato side dish. I have made these several times now and think I have my technique down. I just could never get my potatoes to fan open to crisp unless I cut too low to the base and then half the time they would roll over during baking. On one occasion I even microwaved them for 5 minutes to be a little more pliable, but in all honestly that just promoted the starches in the potato to kick in and it wasn’t what I was looking for because then they stuck together when they touched again.
My little kitchen hack for the Hasselback Potato is to slice off a small portion of the base, any side will do really. Next, after slicing the potato almost all the way through to the base, I place the sliced spud on top of the inverted slice and it allows the potato to arch and fan open. Voila!
Let’s get started. First off I like to wash and scrub the potato to remove any dirt and pat them dry with a paper towel. Then grease up the outside of the potato before baking and covering it with kosher salt. For the Hasselback potato it’s no different. I use reserved bacon fat that I keep after rendering bacon, kept in a mason jar and refrigerated. Rub the potato all over and sprinkle with kosher salt.
Next, slice off a portion of the bottom as seen below for a flat bottom, which will make slicing easier.
Then what I do is get two chop sticks or any thin piece of wood or spoon etc. that will allow you to cut through the potato and stop at the chopstick on either side of the potato. Works like magic!
I can’t tell you how many times I have cut through and ruined the concept. Slice as many times as you can, making thin cuts along the potato, see below.
I was always wondering why or how to get the potato to fan out, and out of the blue figured I’d slice off the base, then invert it so it lay flat and then place the sliced potato on top. This created an arch and fanned the potato out perfectly. It was all ready to accept butter, oil, herbs, seasonings etc.
Place the Hasselback Potato on a tray to bake in the oven. You can just season it if you like or use butter, olive oil or like me, compound butter, and melt it then baste with a brush to coat all the nooks and crannies. Add whatever toppings you like in between the potato slices. I prefer to keep it simple.
Bake in a preheated 425°F oven for 30 minutes. Then baste with butter and continue to bake for another 30 minutes.
What comes out of the oven is one delicious, beautiful, show stopper of a side dish. These Hasselback Potatoes are like individual seasoned potato chips, they are like a baked potato, they are… well, try it. Amazing! I served these alongside my Perfect Rib Eye Steak and some beautiful Perfect Grilled Corn on the Cob. What a meal, it will impress your guests.
- 2 russet potatoes (medium, about 6"in length)
- 1 tbsp bacon fat or olive oil
- kosher salt
- seasoning and herbs of choice
- 2 tbsp butter or olive oil to baste
- Preheat the oven to 425°
- Line the baking sheet with either aluminum foil, parchment paper or a silicone mat.
- Slice off a thin portion of the side of the potato and set aside.
- Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato. Make ⅛” thick slices, cutting down to the chop stick or wooden spoon.
- Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice. This will make the potato fan out on the arch.
- Lightly brush with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.pepper.
- Bake for 30 minutes, baste with butter and continue baking for another 30 minutes. Potatoes will be crispy and golden brown. Top with fresh herbs and serve.