Hasselback Potatoes

Hasselback Potatoes


"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside."


1 h 15 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  3. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
  4. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 318 Ratings


I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handl...

These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped th...

BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and ...

We loved the presentation of these potatoes, and the next time I make them I'll add more seasonings to the butter (I used a mixture of olive oil and butter). I used minced garlic, but it mostly...

I have been making these for years, the presentation is wonderful, as for taste, any spices can be used, to change the flavor, from plain and simple to very spicy, its all in personal taste. 5 s...

These were super! I also turned them over and let them brown on the top. Also, I added way more bread crumbs than recommended. I spread the slices apart to make sure crumbs were in there also. I...

I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on pot...

Does anyone besides me have issues with rating a recipe lower JUST because you altered it to your taste? Come on, people. This is a great recipe! If I decide to use olive oil instead of butter, ...

These were unique, good tasting potatoes. I left my potatoes unpeeled to keep the vitamins, and they were still good. Very impressive look.