Hasselback Potatoes

Created in Stockholm Sweden at a restaurant called Hasselbacken this very elegant baked potato is surprisingly easy to make Great for special dinner occasions

Cuisine: English

Main Ingredient: Potatoes

Category: Side Dish

Difficulty: 1/10

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Hasselback Potatoes

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3Potatoes; Idaho
1 cloveGarlic; smashed
3 clovesGarlic; sliced
3 tablespoonsOlive oil; divided
Butter; as needed
Saffron; as needed
Sea salt; as needed


1Always wash vegetables before preparing.
2 Preheat oven to 425 (F)
3 Simmer smashed garlic, 1 tablespoon olive oil and butter in a small saucepan over low heat until ingredients are blended, then remove pan from heat to infuse.
4 Place potatoes on cutting board, starting at one end, thinly slice potatoes, cutting 3/4 way through potatoes. Be careful not to cut through the potato!!
5 Place cut potatoes in ice water to help remove excess starch and keep them from oxidizing.
6 Drizzle garlic/oil/butter mix over the potatoes and sprinkle with sea salt.
7 Bake at 425 (F) for 50 minutes or until potatoes are soft
8 While potatoes are baking, heat saffron, sliced garlic, remaining olive oil and butter in saucepan over low heat. Slowly bring to a light simmer, when garlic is golden, remove pan from heat to infuse.
9 When potatoes are done, strain saffron/garlic/oil/butter mix through a fine mesh strainer. Drizzle evenly over potatoes, sprinkle with sea salt and serve.
  • Hasselback Potatoes

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