Simple Hasselback Potatoes

When you think Hasselback Potatoes, imagine Baked Potato meet Oven French Fries, or Roasted Potato. A Hasselback Potato can be topped with butter, sour cream and chives much the same way a baked potato is topped. You can even add some cheese and crumbled bacon if you like, or season them with a mixture of garlic and herbs much like a roasted potato.

Hasselback Potatoes are the Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.

All I know is that we like them – plain or smothered – they are delicious!

Simple Hasselback Potatoes
4 medium size potatoes
olive oil
kosher salt
freshly ground black pepper

Suggested Toppings
Sour Cream
Butter
Chives
Crisp Crumbled Bacon
Favorite Shredded Cheese

Preheat oven to 400 degrees.

Wash potatoes and pat dry. Slice the potatoes into 1/4 inch “fans”. To slice potatoes without cutting through, place wooden spoons on either side, and slice. Set sliced potatoes on a baking sheet. Drizzle with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt and a little fresh pepper.

Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.

Plain Hasselback potatoes can be topped with sour cream and butter much like a baked potato.

Variations: Bake potatoes as directed above. Remove from oven, gently fan potatoes open, sprinkle with cheese and/or crisp cooked bacon, return to oven and continue to cook 10 minutes longer.

Hasselback Potatoes can be served alongside anything that you would serve with a baked potato. We especially enjoy these potatoes with a good steak.

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