Photo courtesy of
Betty Crocker web site.
Hasselback Potatoes are the Swedish version of baked potatoes. These baked potato fans were popularized as
the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
This baked potato is not your average baked potato! Hasselback Potatoes looks like a very fancy side dish,
but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation.
These delicious potatoes are as comfortable at
a family dinner as it would be at a dinner party. They are as beautiful as
they are wonderful to eat. Definitely a unique and delicious way to serve potatoes!
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes, and more great
Don't forget to check out my
Grilled Peppery Pinot Noir Tenderloin dinner menu and
Outdoor Smoked Salmon Dinner Menu which includes these fantastic Hasselback Potatoes.
Hasselback Potato Recipe:
Yields: 8 servings
Prep time: 15 min
Cook time: 45 min
8 (6 to 8 ounces each) long baking
1/4 cup fresh-grated Parmesan Cheese (Parmigiano-Reggiano)
1/2 cup fine bread crumbs**
5 tablespoons butter (melted), divided
1 teaspoon paprika
salt, to taste
2 teaspoons minced fresh parsley (garnish), optional
* For best results, choose oblong potatoes of uniform size and trim.
** Learn how to
Make Homemade Bread Crumbs.
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.
Rinse and scrub the potatoes thoroughly before using.
Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow
1/4-inch slice from the bottom of each potato; discard the slice
(this helps the potato lie flat and not roll).
Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each
potato crosswise, making 1/4-inch apart slices, cutting down vertically.
will prevent the knife from cutting entirely through the potato. You need to
leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato
fans open while rinsing under cold running water. This rids the potatoes of
excess starch that can impede fanning. Dry potatoes well before baking.
NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold
water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a
food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter
(making sure some gets in the potato cracks), and pat the
prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the
aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Potatoes are done when the internal temperature registers approximately 200 degrees
F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from the oven.
To serve, drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes.
Makes 8 servings.