Hasselback potatoes

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Revision as of 16:22, 27 December 2021 by Chef (talk | contribs)

Hasselback potatoes

Best recipe review

Potato hedgehogs


These are fantastic. I drizzle mine with olive oil to get the 'vanes' crispy.

Paul R Smith
Servings:Serves 6
Calories per serving:281
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Recipe author:JuliaBalbilla
First published:20th January 2013

A Swedish version of baked potatoes. Thanks to Seasaltwithfood for the recipe, which is reproduced here under Creative Commons.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 220°C (425°F).


  1. Put the potato on a chopping board, flat side down.
  2. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
  3. Arrange the potatoes in a baking tray and insert the garlic in between the slits.
  4. Scatter some butter on top of each potato.
  5. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
  6. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Serving suggestions

Serve with salad and grated cheese.


Traditionally, garlic is not used and the potatoes are sprinkled with breadcrumbs.

Chef's notes

Suggested potato types: Cara, Estima, Marfona, Maris Piper, Mozart, Vivaldi. I was inclined to use a little more oil and butter, melting it first in the pan on the hob. I then add the potatoes and brushed the fat over the top of them, then put into the oven. --JuliaBalbilla 15:33, 20 November 2010 (GMT)

Dare I say that I think these can be made even better by following the salting and dehydrating process as used in this Baked potatoes recipe. It sounds complex, it's not. It takes a few minutes of preparation and needs to be done a few hours before you cook them but results in a very crunchy outer skin, similar to handmade crisps but with the flesh as normal. --Chef 09:44, 27 December 2010 (GMT)

Absolutely! Oddly enough, I did think of doing that when I made them, but I was too hungry to wait. I will try that today. --JuliaBalbilla 09:58, 27 December 2010 (GMT)

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