First created in the 1700s at the historic Hasselbacken restaurant on the island of Djurgården in Stockholm, Hasselback potatoes (Hasselbackspotatis) are the ultimate expression of potato perfection. Sliced accordion-style into dozens of paper-thin ridges that fan out as they bake, each potato achieves the dream combination of textures: an ultra-crispy, chip-like exterior and a pillowy, meltingly soft interior bathed in garlic-herb butter.
While ordinary baked or mashed potatoes are common holiday companions, Hasselback potatoes bring undeniable architectural elegance to the table. As the potatoes roast at high heat, aromatic compound butter infused with crushed garlic, fresh garden rosemary, and thyme cascades into every individual slice, basting the tuber from within.
The Chopstick Trick for Flawless Accordion Slices
The secret to slicing Hasselback potatoes without accidentally cutting all the way through is the classic chopstick method:
- Lay two wooden chopsticks (or wooden spoon handles) lengthwise along either side of the potato on your cutting board.
- Using a sharp chef’s knife, slice straight down across the potato at 1/8-inch intervals. The knife blade will hit the chopsticks, stopping automatically before reaching the bottom.
- This leaves the bottom 1/4 inch of the potato completely intact, holding all the delicate fans together like an accordion.
Crispy Garlic Rosemary Hasselback Potatoes
Ingredients
10 itemsInstructions
10 steps-
01
Preheat Oven and Prep Pan: Preheat your oven to 425°F (220°C). Line a heavy rimmed baking sheet or large cast iron skillet with parchment paper.
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02
Slice the Potatoes (The Chopstick Trick): Place two wooden chopsticks parallel on your board with a potato between them. Cut thin crosswise slits about 1/8 inch apart, letting the blade stop against the chopsticks. Repeat with all 6 potatoes.
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03
Whisk the Garlic Herb Butter: In a small bowl, whisk together the melted butter, olive oil, grated garlic, minced rosemary, thyme, fine sea salt, and black pepper.
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04
First Basting: Place the sliced potatoes on the baking sheet. Brush generously with roughly half of the garlic herb mixture, gently pressing the fan slightly to encourage butter between the top of the slits.
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05
Bake (First Stage): Roast in the 425°F oven for 30 minutes. During this initial bake, the potato starches cook through and the thin slices will naturally begin to fan outward like an accordion.
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06
Second Basting (The Deep Penetration): Remove the pan from the oven. Brush the remaining garlic herb butter generously over the potatoes; with the slits now open, the herb butter will seep deep into the center. If desired, sprinkle the top with grated parmesan cheese.
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07
Crisp to Perfection: Return to the oven for another 20 to 25 minutes, until the potato edges are golden brown, crunchy, and chip-like, and the center is tender when pierced with a knife.
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08
Garnish and Serve: Transfer to a warm serving platter. Shower with flaky Maldon sea salt and fresh rosemary tips. Serve piping hot.
Chef’s Notes
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09
Yukon Gold vs. Russet: Yukon Golds provide a rich, naturally buttery flavor and creamy interior, while Russets yield exceptionally crispy, chip-like exterior edges. Both are superb.
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10
Make-Ahead Tip: You can par-bake the potatoes for 30 minutes earlier in the day. Finish with the second basting and final 25-minute crisp right before your dinner guests sit down.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Simply replace the butter with additional extra-virgin olive oil, duck fat, or melted coconut oil. Duck fat creates extraordinarily crispy potato edges!
How do I store and reheat leftovers?
Store leftovers in an airtight container for up to 4 days. Reheat on a baking sheet in a 400°F oven for 10 minutes to restore maximum crispness (avoid microwaving).
