Potatoes are a wonderfully versatile starch. They can be roasted, fried, mashed, baked whole, and cooked so many other ways. We’re sharing a variation that many have never tried: the hasselback potato. This fantastic potato variation originates from Hasselbacken: a restaurant in Stockholm, Sweden.
A hasselback potato is a form of baked potato with slits cut throughout (see the photo below). This inventive way of baking a potato creates a crisp outer edge, a tender inside, and it allows for seasoning to spread throughout the entire potato for an overall delicious dish. This creative-looking side is certain to be a conversation starter, and best of all it isn’t that complicated: it only involves a few extra steps. Keep reading below for our favorite recipe…
Hasselback Potato Recipe
(makes 8 servings)
- 8 long baking potatoes
- 1/4 cup Parmesan cheese
- 1/2 cup fine bread crumbs
- 5 tablespoons butter, melted
- 1 teaspoon paprika
- Kosher salt to taste
- Preheat the oven to 450F, and grease a shallow baking dish.
- Peel the potatoes, and place them in a bowl of cold water to prevent browning.
- Remove a potato from the bowl with a slotted spoon. Keeping the potato in the spoon, rest it on a cutting board. Using a paring knife, make slices in the potato about 1/8″ to 1/4″ apart, making sure to not cut all the way through the potato. Make the cuts about 2/3 to 1/2 of the way through the potato (alternatively, cut to the edge of the slotted spoon).
- Return the potato to the bowl of water, and repeat with the rest of the potatoes.
- Gently flex the potato fans under running, cold water (being careful to not break the potato apart).
- Pat the potatoes dry with a paper towel before baking.
- Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a blender or food processor. Process until well blended.
- Brush the prepared potatoes with 2 tablespoons melted butter, making sure to get some between the fans of the potatoes.
- Pat the tops of the potatoes with the bread crumb mixture.
- Place the potatoes in the oiled baking dish, cover with aluminum foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes, or until they turn crispy and the flesh is soft.
- To serve, drizzle with remaining 2 tablespoons melted butter, and garnish with fixings like parsley, or bacon (if you want to make them fully loaded).
Recipe adapted from What’s Cooking America