Hasselback Potato Recipes

 How to Make Hasselback
Baked Potato Recipes

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Easy Hasselback potato recipes are among our favorite baked potato recipes. We'll show you how to slice and bake your potatoes for your beautiful Hasselback potato recipe presentation.

Hasselback Potato Recipes

This Swedish version of a baked potato recipe was the namesake dish of the Hasselbacken Hotel restaurant in Stockholm, Sweden. 

Basic Hasselback Potato Recipe


  • 1 garlic clove, smashed
  • 3 tablespoons olive oil, divided
  • butter, as needed
  • 3 Idaho® potatoes
  • Saffron, as needed
  • 3 garlic cloves, sliced


  1. Simmer smashed garlic, 1 tablespoon olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
  2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely cut through the potato.
  3. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425*F oven, until exterior is crispy and interior is soft.
  4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
  5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.

This is not your average baked potato recipe! Hasselback Potatoes look fancy but are very easy to make.

*Photos and Recipe Courtesy of the Idaho Potato Commission

Slicing the Potatoes for
Your Hasselback Potato Recipes 

 As it bakes, the slices fan out slightly for a show-stopping presentation.

How to Make Hasselback Potatoes

These potatoes are easy enough to serve for a family dinner any time and they are an attractive addition to the best dinners for holidays and guests. You will get "rave reviews" when you serve them.

Cheesy Hasselback Potatoes


  • 8 (6 to 8 ounces each) long baking potatoes
  • 1/4 cup fresh-grated Parmesan cheese
  • 1/2 cup fine bread crumbs
  • 5 tablespoons butter, melted/divided
  • 1 teaspoon paprika
  • Course salt to taste
  • 2 teaspoons fresh parsley (minced for garnish - optional


Flex the cut potatoes gently to help them fan out then drop cut potatoes into cold water to prevent discoloration until ready to bake. 

Before baking, dry potatoes well.

Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.

Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.

Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.

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