Potatoes are a big staple in my home as a side dish. My daughter is gluten intolerant so we don’t tend to do much pasta, rolls or bread with dinner. Our side dish choices generally involve rice or potatoes in some form. When I was growing up, we generally had mashed potatoes or baked potatoes. Summer meant potato salad. Easter meant scalloped potatoes. Those were the traditions.
How to Make Hasselback Potatoes
There are a lot of different ways to make potatoes but once I learned how to make Hasselback Potatoes, they quickly became my favorite. Hasselback Potatoes are the Swedish version of our baked potato. They were named for a restaurant in Sweden that served them – Hasselbacken Hotel in Stockholm, Sweden.
While they look pretty fancy, they are really very easy to make.
- Olive Oil
- Sour Cream (or Greek Yogurt)
- Fresh chives
- Preheat the oven to 425F.
- Wash and dry however many potatoes you need.
- Slice each potato in slices but STOP before you get to the bottom of the potato. The potato should be held together but still sliced.
- Brush olive oil over the whole potato.
- Add salt and pepper.
- Bake at 425F for 30 minutes.
- Remove from the oven and brush on more olive oil, making sure to get the oil between the slices.
- Bake for 30 more minutes.
- Remove from the oven and top with sour cream and chives.
You can change up the toppings on these potatoes quite a bit. I prefer Greek yogurt to sour cream. You can also add shredded cheese, bacon, onions, scallions, etc. Basically, anything that you can put on a baked potato, you can put on a Hasselback Potato.
Have you ever made Hasselback Potatoes?