Hasselback Potatoes

Name: Hasselback Potatoes
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 8 Baking Potatoes; 60g Unsalted Butter, melted; 30g Breadcrumbs, fine and dry; 1 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground

Crisp-edged hasselback potatoes are an elegant yet simple side: thinly sliced almost to the base, brushed with butter and roasted until the slices fan open into golden, crunchy ridges. A sprinkling of breadcrumbs and a dash of salt and pepper add irresistible texture and seasoning that pairs beautifully with any main course.

Crisp-edged hasselback potatoes are an elegant yet simple side: thinly sliced almost to the base, brushed with butter and roasted ... Show more

Traditional Scandinavian Recipe

Health Grade

B · Healthy

Rating

4.6

Time

1 hr10 min

Price

0,47 €

Calories

373 kcal

vegetarian

low calorie

easy

low sugar

Method

Preheat oven

Set your oven to 425° F and let it fully preheat while you prep the potatoes. Keep a baking sheet nearby so you can move quickly once the potatoes are ready.

Wash the potatoes

Scrub each Baking Potato under cool running water to remove any dirt, then dry them very well with a towel. Dry skins help the butter stick and help the outside turn crisp in the oven.

Slice the potatoes

Working one potato at a time, set it between two chopsticks or the handles of two wooden spoons, then cut thin slices across the top about every 1/8 inch. Stop as soon as your knife hits the guides so you do not cut all the way through; the potato should stay connected at the bottom and fan out nicely.

Butter and season

Arrange the potatoes cut-side up on the baking sheet. Brush the tops and the spaces between the slices with half of the Unsalted Butter (melted), then sprinkle over the Salt (fine) and Pepper (Black) (freshly ground) so they settle into the cuts as well as onto the surface.

Bake once

Bake at 425° F for 30 minutes, until the potatoes are beginning to open up and the centers are starting to soften. You want the outsides to take on a little color but not fully crisp yet.

Add crumbs and finish

Pull the tray out and brush the potatoes with the remaining butter, then scatter the Breadcrumbs (fine and dry) over the tops and into the opened slices. Return them to the oven and bake at 425° F for 15 to 20 minutes more, until the edges are deep golden, the breadcrumbs are crisp, and a knife slides easily into the center.

Serve hot

Transfer the potatoes to a platter and serve them right away while the tops are crisp and the centers are fluffy.

Ingredients

Method

For 4 servings

Adjust servings

8 Baking Potatoes
60g Unsalted Butter, melted
30g Breadcrumbs, fine and dry
1 tsp Salt, fine
1/2 tsp Pepper (Black), freshly ground

Nutrition

Per Serving.

Calories

373 kcal

19% of Daily kcal

Protein

7.2 g

14% RDI

Fat

13 g

6.9g sat fat

Carbs

57 g

21% RDI

Sugar

2.9 g

6% RDI

Fiber

7.1 g

24% RDI

Salt

1.7 g

34% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

8 Baking Potatoes
60g Unsalted Butter, melted
30g Breadcrumbs, fine and dry
1 tsp Salt, fine
1/2 tsp Pepper (Black), freshly ground

Hasselback Potatoes

Method

Preheat oven

Wash the potatoes

Slice the potatoes

Butter and season

Bake once

Add crumbs and finish

Serve hot

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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