This Hasselback potatoes recipe makes seasoned potatoes crisp on the outside and tender on the inside. This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served.
I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down. Much easier than using the bowl of a spoon.
Read More I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on potatoes. Might consider trying these again without peeling the potatoes, drizzling them with butter and some herbs or seasoning, covering them with foil until nearly done, then uncovering them at the end of the cooking time.
Read MoreI've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down. Much easier than using the bowl of a spoon.
These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped them again, added quite a bit of fresh bread crumbs which I had seasoned with garlic and onion powders, Italian seasonings, black pepper and lots of parm. Everyone loved these. Thanks!
BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and set in a wooden spoon to cut (it took me a few cuts to get the hang of it). I skipped the butter and just drizzled w/a little EVOO. For the second part, I topped w/a mixture of bread crumbs (panko would be even better!), parm, garlic salt, crushed red pepper, and chives). I'm not a huge potato fan (unless they are deep fried, of course), but I really like these. These will be a potato staple at the LTH house! TY!
Does anyone besides me have issues with rating a recipe lower JUST because you altered it to your taste? Come on, people. This is a great recipe! If I decide to use olive oil instead of butter, add herbs and use low fat cheddar, it's still a great recipe, just my version of it. Thanks for this awesome recipe. I'm sure I will come up with other versions, because this is a keeper. Grilled mushrooms might be nice. :)
I was intriqued by the concept but wasn't very impressed with the outcome. As others have noted these were on the dry side, and I'm not sure I'm so fond of bread crumbs and Romano cheese on potatoes. Might consider trying these again without peeling the potatoes, drizzling them with butter and some herbs or seasoning, covering them with foil until nearly done, then uncovering them at the end of the cooking time.
We loved the presentation of these potatoes, and the next time I make them I'll add more seasonings to the butter (I used a mixture of olive oil and butter). I used minced garlic, but it mostly just fell to the bottom of the pan, so next time I'll use garlic salt in the butter. I used panko, but I think seasoned Italian breadcrumbs would make a better choice. Nice to have these to add to the rotation of potatoes!
These are my all-time favorite potatoes. I find you don't have to do anything difficult to them to have them come out great - I just scrub the potatoes, cut the slices with two wooden spoon handles guarding the bottom of the potato and stick them in the oven when I've added the flavorings that go with my main dish. They are really amazing with a small basil leaf between each slice, or a sliver of garlic, or both. They brown very nicely without breadcrumbs or cheese, but they are also good with cheeses of all kinds, depending on what your guests or family prefer. The original ones in the Swedish pub were completely plain, I believe, except for the butter and salt that made them brown so nicely - and nobody has ever complained about plain Hasselbacks that I've ever heard of. It was brilliant of Pompier850 to post them in this accessible spot - helps make the world a better place. By the way, our family also calls them armadillos, proving that great minds think alike. . .
These were super! I also turned them over and let them brown on the top. Also, I added way more bread crumbs than recommended. I spread the slices apart to make sure crumbs were in there also. I also added some garlic powder. My husband loved these. i will make these again.
I have been making these for years, the presentation is wonderful, as for taste, any spices can be used, to change the flavor, from plain and simple to very spicy, its all in personal taste. 5 stars. Well worth the time and effort.
I left the skins on and precooked the potatoes in the microwave for about 5 min before sliceing them. This cut back on oven time a lot. Also added a little sprinkle of garlic to each potato and broiled for the last min or two to get a nice brown crispy topping.
I've made this twice now. First time I followed the recipe and they were delicious. This time I sliced them and then poured a melted stick of butter over all 15 potatoes then I baked them for 30 minutes. I mixed about 1/2 cup of olive oil and several sprigs of fresh rosemary (finely chopped) and about 4 cloves of garlic(finely chopped). Attempted to stuff the potatoes. Tried to get in as much of the oil/rosemary/garlic mix in between the slices. Covered the potatoes and cooked for another 45 minutes to 1 hours. Sprinkled with a little bit of parmesan cheese when they came out. Covered so that the cheese would melt. They were beyond Delicious. They looked So fancy and SO pretty. I wish I would have taken an after pic. But we gobbled them up. This is really a nice recipe to kick your average Baked Potato into high GEAR ! Presentation is beautiful. Thanks POMPIER850 !!
These were unique, good tasting potatoes. I left my potatoes unpeeled to keep the vitamins, and they were still good. Very impressive look.
Wicked good. I only had parmesan cheese but I didn't let that hold me back - and neither should you! I really appreciated the tip to use wooden spoon handles on either side of the potato to cut them. It worked excellent. When I put them in the pan, they weren't fanned out at all. But they fan out as they cook! (I thought that was pretty cool.) So don't force them open at first! I poured some more butter on them after they separated, before topping with cheese. I had to cut my potatoes in half lengthwise as they were really big. Served with grilled steak and salad. I will be making them often, thank you!
I thought that these were excellent. I love potatoes but usually don't care for baked potatoes all that much. And I think that they were very simple and quick to prepare, aside from the baking time, but that is to be expected with any type of baked potato. I was generous with brushing on the melted butter, since I didn't have Romano cheese, and sprinkled the potatoes with a little dill along with the salt and pepper. Even the leftovers were divine! Thank you, POMPIER850!
Very nice just as presented. Our favorite twist is to cut the potatoes, then wrap them in a deli-size sheet of foil and bake for about half an hour. Melt the butter, press in a clove or two of garlic, fresh ground pepper, and about an eighth of a teaspoon of crushed rosemary per potato. Fold back the deges of the foil to expose the top half of the potato, pour melted butter mix on top(the foil 'boat' keeps in all the goodies!) Add a good sprinkle of sea salt. Bake until edges are crispy, about another 15-20 mins. Add cheese and throw back in the oven for a few minutes. Bacon/cheddar, spicy variations are great, too. Try different things- we haven't found a clinker yet!
So good!! Definitely a nice change to a regular baked potato, they are crispy on the outside and flavorful and tender inside. I mixed a little minced garlic and white pepper with my butter before drizzling it on and baking...turned out extremely flavorful. Also I didnt have a wooden spoon so I stuck a bamboo skewer across the very bottom of the potato and sliced the knife all the way down until it hit the skewer...it was very easy to slice all the potatoes that way without cutting all the way through. These are beautiful and flavorful, would definitely recommend and will make again.
I finally got around to trying these and they're so good. For such a simple recipe, they look like they came out of a gourmet kitchen. I sprinkled a little garlic powder and dried parsley flakes and used parmesan instead of romano cheese. You can use whatever spice combination you like depending upon your tastes.
My daughter dubbed these "slinky potatoes", given their resemblance to the classic toy. Very easy to make, and impressive presentation. Some of the larger potatoes were not completely done in the middle slices, so it's important to get potatoes very similar in size and shape.
While I concede that the taste may not be exactly 5 stars, the presentation & ease, along with the simple ingredient list make this a 5 star recipe, to me. I'll probably add more cheese & bread crumbs next time, and probably some garlic (mmm!) but as written this is still a very tasty, very impressive recipe. It took me a couple potatoes to get the hang of the cutting right, but I attribute that mostly to the fact that I used small potatoes. Give this a try if you're looking for a side dish that will impress company. One thing to note: When you put them in the oven, they won't look impressive. But, while cooking, they split open & make the pretty spaces in between the slices that you see in the pictures. Don't be worried if you don't see those before cooking! Another thing to improve the flavor: When serving, use a utensil that allows you to scrape up some of the " butter-cheese-goo" in the bottom of the pan to serve underneath the potato. It improves the flavor without compromising the appearance :)
Made these last night with steak and salad, they were excellent, a great change from the usual baked potato...the kids loved them too!
I've been making a potato similar to this for years. I insert thin slices of onion into the potato slices, slather the top with some butter, salt and pepper, wrap in foil, and cook on the grill (could cook in the oven, too). But this is a very nice alternative with far nicer presentation than just an ordinary baked potato. I used panko bread crumbs which gave this a little more crunch. Another way to slice the potatoes is put a wooden spoon on the counter, place the potato next to the round spoon handle, and slice...you'll never slice all the way through the potato (just be careful on the ends of the potato). Very nice recipe and looks great on the plate.
i made minor changes. i used a very large colorado baking potato, skin on. i just trusted myself and didn't go thru the spoon hassle :). i used more butter and grated parm cheese on top. it really looked like a roasted loaf of seeded bread. beautiful presentation and wife loved it, me too.
**5 stars for the idea and concept. I would never had thought to do this with potatoes. They were a nice twist on a potatoe side dish. I did sprinkle the tops with some of my fav spices(paprika, garlic powder, salt and pepper)for added flavor. I even prob used more butter than specified. Will make again and next time will sprinkle cheddar cheese on top for the last 10min of baking instead of romano. My kids love cheese potatoes and this would work great with this recipe.
I have made this recipe for many years now and it is a nice change from the usual, mashed, fried or baked potatoes. Very tasty!!
What a wonderful recipe! They turned out crunchy and full of flavor. I tried using a pretty deep spoon at first but it only cut halfway thru the potato; just a regular serving spoon did the trick! Before putting them in the pan I spread them out as much as possible. I was generous with the salt and pepper in the first coating, and I doubled the bread crumb and cheese combo, adding a bunch of seasonings to it and pulsing in my food processor (I used half romano and half parmesan). Turned out golden brown and really tasty, worth the little extra effort--thanks for a great recipe!
I followed the recipe but used olive oil instead. This came out like the picture, crispy and delicious. We topped them with a sour cream with chopped fresh chives mixed in. Lovely.
I made one white and one sweet potato, and both came out lovely. The potatoes were crispy outside and soft inside, and the bread crumbs added a nice texture (I used panko as that is what I had on hand). The only change I made was to use garlic salt to give a little extra flavor, and I added chopped pecans to the sweet potato. Took some time to slice but really not a difficult thing to do. I think slicing them thin is key because it helps get more butter and seasoning into the potato. Thinking about making these for Christmas dinner.
Tasted really good but I had a bit of a problem with the prep. Not the submitters fault though. I just need to make it more often.
Good recipe....place chopsticks on either side of the potatoes. These will act as a guide so that you don't slice all the way through. If potatoe is not relatively flat on one side, cut it so that it is. This is the side that goes down on cutting board when slicing . I have used Asiago when I didn't have Romano. I usually add extra butter, cheese and Italuan flavored bread crumbs. I have made them as directed and also on a weber grill on the upper rack in a aluminum pan. Excellent for fancy dinner or with Steak on the grill....a keeper
A-M-A-Z-I-N-G. I didn't change the recipe at all (except omitted bread crumbs on my brother's potato bc he has celiac). Made these for my Valentine's night dinner with two other things from this site, "Easy Yet Romantic Filet Mignon" and "Green Beans with Peppers." Everything was fantastic. My husband and brother are still raving about these potatoes.
I just happened to have picked up some petite russets and was looking for something different - this fit the bill perfectly. I can see why this wouldn't be too terribly appealing if you were using a regular sized russet ... but with the petites, they were superb. Just the right size - super crispy on outside (I used a mix of olive oil & butter and made sure to get down into the cuts) and creamy on the inside. I did 20" in oven, then put breadcrumbs and parm cheese for last 15 minutes of cooking. I also used conv oven which probably helped with the crispiness. In any event, will make again. Thank you so much for recipe.
I loved these. I used the tip of some other folks and put a wooden spoon (handle side) on either side of the potato as I was slicing. I used a pastry brush with the butter. I think that helped me get in between the slices a little bit. I love potatoes and loved this preparation. The taste was delightful - rather subtle, but yummy nonetheless. Made this with sesame green beans and filet mignon for Father's Day today and they were a hit. My mother thought the potatoes were beautiful. Offered to start paying me to cook for them. :) I will probably make these again and not change a thing. YUM.
My whole family loves these... I use whatever fresh herbs I have on hand. You can do them so many ways... Spicy, cheesy, whatever you like!
Wonderful easy potato recipe...adding some of your own version of cheeses. I made my own bread crumbs in the food processor from fresh bread.
my 12 year old daughter made these for Thanksgiving and they were a hit ! easy to make and delicious to eat
I confess to not being much of a baked potato fan, but this recipe intrigued me. I prepared the recipe as written and got great results. I placed the potatoes in a corning dish with lid for the first 40 minutes. Then, removed the lid for the second baking period after adding the cheese and bread crumbs. The result was excellent and a nice compliment to grilled hamburgers.
This is a really good, but you shouldn't use big potatoes. The original recipe has smaller potatoes and therefore they have less of a "baked" potato taste and will be more crispy.
These are the best poatoes ever. Only giving 4 stars because I omitted the cheese and bread crumbs. They were great with just butter, salt & pepper. I cooked them in a thin aluminum pie pan and the bottom came out very crispy.
The seasoning on these were tasty and the idea is excellent, however, I feel like the bottom of the potatoes are ignored and end up being very dry (even with the melted butter poured over them.) I think the next time I make these I will toss them around in the seasoning to cover completely before baking. Really great visually, just missing the flavor on the bottom!
I got my version from my grandmother (jag ar Svenksa), and our version didn't contain cheese. But we do slice the potatoes and butter them up and breadcrumb them to death and I make hasselbacks for every major holiday now! Love them!
I was pleasantly surprised by the flavor and lovely presentation of these potatoes. They were delish!!! I rarely eat potatoes any more, however, that may change now! Thanks for the tasty recipe. MK
These were pretty good, my family thought the potatoes were too crispy. I make a similar recipe that my family prefers over these because they are softer. I peel and slice the potatoes in the same manner. Melt some butter in a microwave-safe casserole. Roll the potatoes in the butter, leaving them cut side up. Top with salt, pepper, grated Parmesan cheese and paprika. Cover with plastic wrap and microwave for about 10 minutes or until potatoes are tender (depending upon the strength of your microwave).
These were fantastic! I did use white cheddar in place of romano, but they still came out great. I saved a little time by microwaving the potatoes for 5 min each (after slicing) to cook them before placing them in the oven with the other ingredients. Delicious!
Great change from ordinary potatoes, broiled at the end to get a real crisp top.
The bread crumbs/cheese browned too quickly. So next time I would add them only when the potatoes were fully done.
My family and I did not care for this recipe at all. I made it exactly to the recipe. The potatoes seemed to be so dry - almost like the consistency of a scalloped potato without the cheese and cream and good stuff. I will not make again. They looked great just like the photo. Disappointing.
This is a fun way to cook potatoes. My family likes a good buttery potato, so they had to add extra butter to make it taste the way they want, but I thought it was a unique way to cook them and makes for a pretty presentation for guests.
these were not my cup of tea. bland, took forever to cook. mashed or roasted cut up potatoes are much better.
These potatoes were delicious! I didn't have romano cheese so I used shredded cheddar instead. Turned out great! Thanks for the recipe!
Loved this side dish! I did not peel the potatoes as I was in a bit of a rush. Otherwise, everything else was kept the same. They are very tasty, and will definitely make again. Thanks for the great recipe.
Made this for dinner tonite...did not use the bread crumbs and did peel the potatoes. They were a hit. I will definitely make them again.
Very good. I did not peel the potatoes because I like to eat the skins. Will definitely make again.
This is a nice option to a plain old baked potato and quite pretty too! Yum! I really enjoy these.
These were different that the standard baked potato.... and tasted good if they were eaten with sour cream or butter because the centers seemed a little hard and dry... pretty good flavor... maybe next time I will bake longer to soften the inside or cover my baking dish for the first half an hour....
Loved these potatoes, I will first say that I substituted EVOO for the butter, but think it turned out just wonderful. Hubby gave them two thumbs up and said they were flavorful enough to skip the sourcream. Thanks!
We absolutely loved these!! I did make a couple small modifications, but I'm sure they would have been great as the recipe states. When I sprinkled the S&P, I also sprinkled on a little fresh parsley and garlic powder. Looking forward to trying these on the grill this summer!!
Oh dear, these were delicious. They keep OK, but are much better fresh. God help my waistline.
We didn't like these they turned out very dry and hardly no flavor. Will not make again.
The concept of this recipe was good, but I think the recipe itself could use some improvement. I made these for the first time and liked the crispness of the potatoes at the top, and thought the flavor with the cheese and bread crumbs was good, but the bottom half of the potato was disappointing. Next time I might try to open up the potato a bit more to get some of the bread crumbs or cheese down near the bottom, too. This recipe also allows for experimentation with herbs and such. Nice to have an option other than mashed or baked potatoes.
It was nice to have a different way to prepare potatoes. I added garlic to the butter and used parmesan instead of romano.
Easy to make and quicker that baking a potato in the oven. To my horror I was out of bread crumbs so I whirled around some Triscuits in my mini food processor and seasoned the crumbs. I used the two wooden spoons method for slicing the potatoes.
Great technique with the spoon. I used small red potatoes and peeled them. Maybe next time I won't bother peeling them. I tried to cram all the potatoes in too small of a dish. I think if you give them some room they tend to open up a bit more so when you sprinkle of the cheese and breadcrumbs there is more surface area to catch the good stuff. Everyone raved about these potatoes.
I followed the directions on cutting the potatoes but then I couldn't seem to get the cheese and butter in between the layers.
My mom has been making these for as long as I can remember....and I've made them many, many times as well. We call them armadillos in our house! :-) I add a little garlic salt to the butter, and we are very liberal with the grated parm. We also serve with sour cream.....because it makes everything better!
These are pretty good! Great change from plain baked potatoes :) Definitely use a spoon to restrict yourself from cutting all the way thru the potato!
Beautiful presentation! I used parmesan instead of romano and added liberal amounts of fresh cracked black pepper and sea salt.
These are delicious! And a little different from your typical potato side. My sister stumbled upon this before Christmas and we made them as a side for our Feast of Seven Fishes on Christmas Eve. I think my Dad at the leftovers three meals a day until they were gone. Great presentation too! I think these will be a new family tradition!
If you need a potato dish to dress up your dinner plate, these potatoes looked great right out of the oven. But they tasted exactly like a baked potato with butter, salt and pepper ought to taste. I guess I was hoping for more.
It took longer to cook than expected. I wished I would have sliced the potato completely rather than keeping them together. It may look fancy, but really doesn't have the seasoning throughout like sliced potatoes.
I made these exactly as the recipe states. We didnt care for them they didnt seem to have any flavor I added extra salt and butter after i cut them up to eat them. They did smell really good cooking .
Loved them, but would highly suggest adding a little chicken stock to the bottom of the pan while roasting, otherwise they end up a little dry. the stock also adds a dimension of flavor.
Made these before, but different recipe. I loved the spoon trick (to prevent cutting all the way through)! I did everything it said, except I basted the potatoes with butter a few extra times! They were a big hit and were so Yummy!!
I thought these were excellent! Made as written. I only added sour cream when we ate them. Super yummy, and very easy to prepare. Thanks!
Part of our Christmas dinner, which included rib eye steak and jumbo shrimp on the grill as well as Pappa's jumbo crab cakes flown in by my sister as a surprise (Thanks, Sally!) We first saw these made a couple of weeks ago when we were watching a cooking show hosted by a lady on a ranch (don't want to violate any trademarks!) and thought that would be a good addition to our Christmas meal. We used Yukon gold potatoes as that's our favorite and we don't skin them. I also doubled the butter mixture (just a personal choice), added 1/2 tsp minced garlic and served the potatoes topped with fresh chopped chives. Definitely one we will try again soon - I need to work on refining my technique in this one.
I won't be making these again. The recipe sounded interesting, the end result wasn't that tasty. I didn't care for the dry bread crumbs on it either and they ended up with a rather dry taste.
Delicious! I used garlic infused olive oil instead of butter and they turned out perfect :-)
Best recipe here! These are absolutely gorgeous and taste as good as they look. I like the peelings on and put a small pat of butter between every other slice. Different cheeses and seasonings are wonderful to experiment with. Haven't had a disappointment yet. Totally awesome and easy to prepare.
Soooooo good!! I didn't add the breadcrumbs due to gluten allergies but followed the rest and it was delicious! I did brush the potatoes with garlic butter half way through cooking and again when finished cooking. Made it for a dinner party and got great reviews!
This didn't turn out quite as pretty as the picture for me! The potatoes took quite awhile to bake especially considering they were small potatoes. I thought these turned out kind of dry and rubbery. It is a fancy idea but I didn't think it worked very well!
Yummy! I've made these a few times now and learned something new each time. I wanted to use the tip about cutting with wooden spoons underneath, but didn't have any, so I used chopsticks! I found the potatoes spread out better during the first baking session when I left the skins on, allowing more goodies to get between the slices. I used EVOO, romano, panko, and some fresh chives once and rosemary once, both from my garden. Used exact baking times for large baking potatoes and they were perfect! This is a new regular in our meals!
I really enjoyed these. Slicing them is a bit tricky. I love the combination of the crispy/cheesy potato skin and the warm, soft insides. I used a higher quality parmesan and they turned out great!
added paprika, fresh parsley on top ..pour water into fans of the potato to rinse out the extra starch.
we really liked these. i used olive oil in place of the butter and panko bread crumbs. will make again.
The appeal of this recipe is the aesthetics. However, the taste was not all that great. I likely won't make it again.
It didn't work well for me, but it is hard to actually ruin a potato for me so it was eaten, just no "wow" factor.
this is a neat way for offering different ways to prepare potatoes. we followed this recipe & were mostly pleased with the result. next time though, i'd like to keep my potatoes cooking with a little more moisture. thanks pompier!
These were excellent. I felt that I needed more butter that the recipe called for. Also I used garlic salt in place of regular salt. I didn't have Romano,so I used parmesean. I will make these again. My husband and I loved them.
I have been wanting to try this recipe for awhile - but heating the oven to such a high temp in the summer isn't always appealing. However, it's been really cool for July and I gave it a try last night. Turned out well. I used olive oil at first, and then the 2 tbsp of butter with the cheese and breadcrumbs. Very good! Looking forward to trying it in the fall with prime rib and yorkshire pudding.
These were delicious. I kept the skin on. Baked them for the first 40 minutes cut-side down and then turned them cut-side up for another 25 minutes. Second time I used a spoon to separate the cut potato before adding the cheese and breadcrumbs. They are yummy, soft cooked potato in the inside while being crunchy on the outside. The topping adds to the flavor while not overpowering the potato taste! These were a hit for hubby, a 2 and 4 year old and me! Recommend these to anyone who likes potatoes (or doesn't), doesn't have time to make baked potatoes, or just wants to try something new and different!
