This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.

  • When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.

  • Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Nutrition Facts

247 calories; protein 6.1g; carbohydrates 41.1g; fat 7.1g; cholesterol 19.2mg; sodium 171.2mg. Full Nutrition
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Reviews (373)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2009
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
(432)

Most helpful critical review

Rating: 3 stars
06/21/2011
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 More
(59)
489 Ratings
  • 5 star values: 254
  • 4 star values: 145
  • 3 star values: 65
  • 2 star values: 20
  • 1 star values: 5
Rating: 5 stars
03/16/2009
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
(432)
Rating: 5 stars
01/24/2005
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! Read More
(177)
Rating: 5 stars
02/25/2009
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! Read More
(158)
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Rating: 5 stars
02/02/2011
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. :) Read More
(90)
Rating: 3 stars
06/20/2011
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 More
(59)
Rating: 4 stars
02/27/2009
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! Read More
(53)
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Rating: 5 stars
06/13/2012
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. . . Read More
(48)
Rating: 5 stars
06/05/2008
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. Read More
(42)
Rating: 5 stars
08/21/2007
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. Read More
(39)
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