Hasselbackspotatis, aka Hasselback potatoes, are a Swedish invention that transforms a humble baked potato into an ingenious work of art. Each potato is partially sliced into a row of thin slivers that then get brushed with oil or butter and baked to roasty-toasty crispy-crunchy perfection. For lovers of baked potatoes and potato chips, the Hasselback potato is going to be a taste of spud heaven.
Here are our key tips for making the most beautiful and most delicious Hasselback potatoes:
Use a sharp knife to make very thin cuts. To make a beautifully crispy Hasselback, make your cuts as close to each other as possible—ideally 1/8" apart. The tighter your cuts, the more fanning action will happen as the potato bakes.
Use a pair of chopsticks as safety guards. Situate your potato between a pair of chopsticks so that the chopsticks will prevent your knife from slicing all the way through the potato. You want to make sure there's 1/2" of intact potato on the bottom for structural integrity. If you accidentally slice all the way through, don't worry! Skewer together the pieces with a toothpick and bake as if nothing went wrong—just make sure to take out the toothpick before serving!
Keep the skin on. Or don't. The skin will help you keep the potato more intact as a whole, and it will also crisp up in the oven, especially if you keep basting the potato with your delicious garlic oil mixture as it bakes. Plus, fiber!
Baking time may vary. Depending on the size of your potatoes, they may need 10 minutes more or less than the suggested cooking times below. Keep roasting until the fanned out tips of the potatoes are nicely golden and crispy, and the potato as a whole is fork-tender with no resistance.
You do you. I love cream cheese, I love everything bagel seasoning on everything, and I love crunchy raw onions as well as hot sauce. So I decided to put it all on top of my baked potato: a creamy cream cheese sauce balanced out by Sriracha, sprinkled with all of the above. Whatever you fancy will do for a delicious topping: any cheese with crushed bacon bits, sour cream, chili flakes, or even a drizzle of salad dressing!
If you've made this recipe, be sure to drop us a line down below and let us know how you liked it!
large russet potatoes
extra-virgin olive oil
large clove garlic, grated
Freshly ground black pepper
cream cheese, softened
white sesame seeds
black sesame seeds
dried onion flakes
dried minced garlic
Sriracha or hot sauce (optional)
Diced red onions
Freshly chopped chives
- Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet.
- In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper.
- Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices.
- Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden.
- Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth.
- In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds.
- Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and chives before serving.