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These salty, crispy roasted Hasselback Potatoes are one of my favorite ways to prepare potatoes, especially when you get them good and salty with sea salt! They are a great alternative to my famous twice-baked potatoes, and your company (or family) is sure to love them.
What are Hasselback Potatoes?
Hasselback potatoes (or Potato à la Hasselbacken) were first created in the 1950s in a restaurant named Hasselbacken in Stockholm, where the name originated. To prepare them, they are sliced several times across the width of the potato about halfway through and baked or roasted in the oven.
How to Make Hasselback Potatoes
To prepare, you’ll need a sharp knife, a cutting board, and two wooden spoons to start. Wash and dry your potatoes (leaving the skin on) and place them near your cutting board. Follow the directions I’m going to outline below to prepare them.
Ingredients
- Russet Potatoes
- Sea Salt
- Vegetable Oil
- Butter
- Parsley Flakes
Directions
For additional details, follow the directions in my recipe card below. Here, however, I’ll explain how to prepare the potatoes.
- Place each potato between two small wooden spoons so that the spoons run along the length of the potato. You want to cut across the width of the potato, not cut it length-wise.
- Using a sharp knife, slice the potato width-wise about every 1/8-inch. The wooden spoons will prevent you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
- Place the sliced potatoes on the baking sheet, brush them with the vegetable oil, sprinkle with the sea salt, and follow the baking instructions below.
Some other great potato recipes to try:
Mashed Sweet Potatoes
The BEST Buttery Garlic Mashed Potatoes
Happy cooking!
Love,
Karlynn
Hasselback Potatoes
These salty, crispy roasted Hasselback Potatoes are one of my favorite
ways to prepare potatoes, especially when you get them good and salty
with sea salt!
5 from 48 votes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 10 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 4
- Calories
- 226
- Author
- Karlynn Johnston
Ingredients
- 4 Russet potatoes washed with skin on
- 2-3 tablespoons of vegetable oil
- flaked sea salt
- butter for melting on top
- parsley flakes to garnish
Instructions
Preheat your oven to 450°F. Line a small baking sheet with foil.
Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.
Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt.
Bake the potatoes for 55 to 60 minutes or until the potatoes are tender and the skin is crispy.
Remove and place a pat of butter on top of each one, letting it melt and soak in. Sprinkle with parsley to serve!
Recipe Notes
- You can use red potatoes for this recipe as well!
Nutrition Information
Calories: 226kcal, Carbohydrates: 38g, Protein: 5g, Fat: 7g, Saturated Fat: 6g, Sodium: 11mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Vera Rosato says
ReplyThese are a favorite! Made them again last night for my 16 yr. old grandson who doesn’t like potatoes(?). He ate every bite(as did all others who were served)!
They look impressive, but are so easy.
I love getting the accolades for so little effort😀
Beverly Largent says
ReplyVery good dish. Lots of compliments
Mary MacKenzie says
ReplyCan you do these in an air fryer
Juliette Malone says
ReplyI baked these potato and they or so good i did them as a test and they turned out great I am going to make them for my family
Olivia says
ReplyThese were so delicious!! I have a question though – mine were EXTREMELY crispy on the outer pieces and then soft in the middle. We didn’t really mind but I was wondering if there’s a tip to get them evenly crispy throughout? Thanks for the great recipe!
Steve says
ReplyNice recipe. I’ll be cooking it day after tmro. Thinking of a nice Greek yogurt crema with diced capers and thyme to drizzle over the top when served.
Ronalee Porter says
ReplyI did not see what the oven temperature is. Please advise thank you
Doreen says
Reply450
Selma Hernandez says
ReplyMy family loved the potatoes. I made this recipe 3 times in the last two months and asked to make them for Christmas also. I bake my potatoes with dry Italian herbs.
Kelly Spear says
ReplyThe potatoes were wonderful with bbq! Thank you for sharing!
Selma Hernandez says
ReplyMy family loved the potatoes. I made this recipe 3 times now and asked to make them for Christmas also. I bake my potatoes with dry Italian herbs.
Vickie says
ReplyDo you put a butter piece between each slice? Thanks
Janet says
ReplyI’ve never heard of cooking a potato this way! It was delicious with nothing added so much healthier minus a lot of butter, sour cream, etc. thanks for the recipe.
