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Crispy Hasselback potatoes served in a round dish with melted herb butter and parsley

Crispy Hasselback Potatoes (Easy Oven-Baked Recipe)

Hasselbackspotatis turns humble potatoes into a show-stopper: thinly sliced, fan-shaped, and roasted until the edges are ultra-crispy and the centers stay fluffy. Born at Stockholm’s Hasselbacken in the 1950s, this guide covers foolproof technique, classic toppings, and modern variations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Side Dish
Cuisine: Nordic, Swedish
Ingredients Method Notes

Ingredients
  

  • 6-10 medium oval potatoes (Russet, Yukon Gold or similar)
  • 3-4 tbsp unsalted butter, melted
  • Sea salt and freshly ground pepper to taste
Optional
  • 2-3 tbsp vegetable or olive oil (for extra crispness)
  • fresh rosemary and thyme, minced garlic or breadcrumbs (for extra flavor)

Method
 

  1. Preheat the oven. Heat to 225 °C (435 °F), or 200 °C (400 °F) if using the convection setting.
  2. Prepare the butter or oil. Melt the butter in a saucepan. If using herbs and garlic, gently cook them in the melted butter for 5–10 minutes to infuse flavors. Mix in oil if desired.
  3. Wash and cut the potatoes. Scrub the potatoes and dry them. Place each potato between two chopsticks or in a wooden spoon so you don’t cut all the way through. Make thin slices 2 mm apart about two‑thirds of the way down.
  4. Season and bake (first bake). Arrange the potatoes in a buttered baking dish. Brush them with about half of the butter mixture, making sure to get between the slices. Sprinkle with sea salt and bake for about 30 minutes
  5. Baste and continue baking. Remove the dish and brush with more butter, oil or the herb mixture. Sprinkle breadcrumbs or pepper if using. Return to the oven and bake for another 20–30 minutes until the potatoes fan out and the interior is tender.
  6. Finish and serve. For extra crisp edges, increase the oven temperature slightly for the last 10–15 minutes. Sprinkle with grated Parmigiano or fresh herbs just before serving.

Notes

Tips & Technique Insights

  • Fanning is critical. For the potatoes to fan out, you need thin, even slices and cuts that stop about 1 cm from the base. Oval potatoes fan better than round ones.
  • Baste frequently. Brushing the slices during baking ensures the fat penetrates between the layers and encourages fanning; drag the brush across the surface to separate slices.
  • Choose the right potato. Floury potatoes such as Russet or Yukon Gold create a fluffy interior, while waxy potatoes may turn slippery.
  • Using a cutting guide prevents accidents. Chopsticks, spatulas or salad tongs provide a stop for the knife.