Hasselback Potatoes
Hasselback potatoes are a Swedish invention from the famous Hasselbacken restaurant in Stockholm, featuring whole potatoes sliced into thin fans and roasted until the outside is incredibly crispy while the inside remains fluffy. They are simultaneously impressive to look at and deeply satisfying to eat.
Fan sliced roasted potatoes with a crispy exterior and fluffy interior from Stockholm.
Nutrition per serving
Ingredients
Potatoes
Seasoning
Topping
Instructions
Slice the Potatoes
Preheat oven to 220 degrees Celsius. Place each potato between two chopsticks or wooden spoon handles on a cutting board. Slice down at 3 mm intervals across the width of the potato, allowing the chopsticks to stop the knife from cutting all the way through. The potato should fan open but remain intact at the base.
Season and Roast
Mix together the melted butter and olive oil. Place the potatoes cut side up in a roasting tin and brush generously with the butter and oil mixture, making sure it gets between the slices. Season well with salt and pepper. Roast for 40 minutes until the slices begin to fan open and separate.
Add Aromatics and Continue Roasting
Remove the potatoes from the oven and carefully push thin slices of garlic and small sprigs of rosemary between the potato slices. Brush again with more butter and oil and return to the oven for another 15 to 20 minutes until completely tender inside and golden and crispy on top.
Add Cheese and Finish
Remove from oven and immediately sprinkle the grated cheese over the tops of the potatoes, allowing it to melt into the crevices between the slices. Serve hot directly from the roasting tin as a side dish alongside roasted meats, fish, or as part of a Swedish spread.
Substitutions
Common mistakes
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