Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.
If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.
I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?
These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Preparing To Slice The Potatoes
Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!
Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.
Slicing The Potatoes
Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.
Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.
Roasting The Potatoes
Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.
Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.
Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.
Time To Eat Roasted Hasselback Potatoes!
Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!
If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!
Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!
Looking For More POTATO Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes you might enjoy, including:
- Chili & Cheese Stuffed Spud
- Potato Salad
- Mashed Potato Loaded Fritters
- Au Gratin Potatoes
- Smashed Potatoes with Mushrooms and Shallots
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Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.
Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.
- 2 medium Russet potatoes
- 2 Tablespoons butter , divided
- salt (to taste)
- 1 Tablespoon dry bread crumbs
- 2 Tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
Preheat oven to 425°F before beginning. Grease or spray a baking dish.
Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,
Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.
Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.
To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!
NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.
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