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Home » Recipes » Side Dish

Hasselback Potatoes

Published: Jan 30, 2013 · Updated: Nov 15, 2024 · By Lisa Goldfinger · 21 Comments · This post may contain affiliate links

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pinterest pin: close up of a Swedish Hasselback Potato

Swedish Hasselback Potatoes look like a work of art and, when baked with this delicious lemon, garlic dijon vinaigrette, they are as tasty as they are beautiful!

Swedish Hasselback Potatoes with lemon garlic dijon vinaigrette baked in. Learn how to transform an ordinary potato into something spectacular | Panning The Globe

I've always been attracted to Hasselback potatoes but never made them or knew much about them until now.  I think potatoes are irresistible in almost any form - baked, mashed, roasted, french fried...  but there is something about Hasselbacks that grab the eye - they look like a work of art - an exotic caterpillar - an accordion.

I came across Hasselbacks again last week, as I was doing some research about Swedish cuisine for Panning The Globe. Turns out they were invented in the 1940s by a Stockholm restaurant called Hasselbacken.  I decided it was time to give them try.Swedish Hasselback Potatoes with lemon garlic dijon vinaigrette baked in. Learn how to transform an ordinary potato into something spectacular | Panning The Globe

HOW TO MAKE HASSELBACK POTATOES

They key to making Hasselback Potatoes is to make lots of slices across the whole length of a potato, leaving enough in tact at the bottom to hold the potato together.  When the potato is baked, it fans open.

how to make hasselback potatoes | Panning The Globe

The traditional Swedish recipe calls for rubbing the potatoes with butter and adding bread crumbs and more butter towards the end of cooking.  The very good news was that it was super easy to cut the potatoes and get them into the oven.

Unfortunately though my first couple of batches tasted pretty much like plain old baked potatoes.  Baked potatoes are great but they need to be mashed up with something to make them really tasty. The Hasselbacks looked gorgeous but the flavor didn't match the excitement of the presentation and I felt like they were too pretty to mash up with butter and salt.

hasselback,-zest-parsley-web

One of my secret weapons in cooking is my lemon dijon dressing. When in doubt, I marinate with it or pour it over things and it always does its magic. I decided to try it out on the potatoes.

I added a bit more garlic than usual and tossed the potatoes in the dressing before baking. Once the slits started fanning out, I added a bit more dressing. For the final dressing, I added chopped parsley and lemon zest, which I spooned over the potatoes before serving.

hasselbacks-out-of-oven-web

I was extremely happy with the outcome.  They were crisp on the outside and creamy on the inside, and had tons of zesty flavor from the dressing. And they were so pretty I couldn't stop photographing them!

Swedish Hasselback Potatoes with lemon garlic dijon vinaigrette baked in. Learn how to transform an ordinary potato into something spectacular | Panning The Globe

Swedish Hasselback Potatoes with lemon garlic dijon vinaigrette baked in. Learn how to transform an ordinary potato into something spectacular | Panning The Globe

You might also like this recipe for Mini Inside-Out Hasselbacks

Other Delicious Scandinavian Recipes:

• Swedish Glögg: Hot spiced mulled wine.
• Holiday Hasselbacks with Shallot Chive Butter
• Dutch Stamppot: Smoky Sausages with Kale Mashed Potatoes
• Nordic Haddock on Shredded Vegetables with Almond Gremolata
• Danish Aebleskivers: Pancake Balls
• Savory Potato Aebleskivers with Creamy Lemon Dipping Sauce

Here's the Swedish Hasselback Potatoes Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think! 

Print

Recipe

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Hasselback Potatoes with Lemon Garlic Dijon Vinaigrette Baked in. Crisp on the outside, creamy inside, bursting with flavor.

Hasselback Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 1 hour 40 mins
  • Yield: 5 1x
Print Recipe

Description

Fun looking, delicious tasting potatoes. Crisp on the outside, creamy on the inside. Baked with lemon, garlic dijon vinaigrette


Ingredients

Scale
  • 5 large oblong shaped russet potatoes
  • ⅔ cup olive oil
  • 4 tablespoons lemon juice (1 or two lemons)
  • 2 teaspoons dijon mustard (I like Grey Poupon)
  • 2 teaspoons finely chopped garlic
  • ½ teaspoon salt
  • several grinds of fresh ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon zest (from 1 lemon)

Instructions

Preheat oven to 425ºF and set an oven rack in the center position.

  1. Make the Vinaigrette: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the vinaigrette at room temperature.
  2. Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
  3. Place the sliced potatoes on a rimmed baking pan. Give the vinaigrette a whisk and spoon 1 tablespoon over each potato. Roll the potatoes around in the pan to coat them. Bake for 45 minutes.
  4. Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon over each potato, aiming to get it to slip into the slits that have started to open up. Bake for 20-30 minutes more, until the potatoes are nicely browned on the outside.
  5. Whisk the lemon zest and parsley into the vinaigrette and spoon 1 tablespoon over each potato. Serve and enjoy, passing extra vinaigrette on the side.
  • Prep Time: 25 mins
  • Cook Time: 1 hour 15 mins
  • Category: Side dish
  • Method: Bake
  • Cuisine: Swedish

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Entertaining, Europe, Side Dish, Thanksgiving Recipes, vegan, Vegetarian Tagged With: dairy-free, potatoes

Reader Interactions

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Mary Gallagher

    July 17, 2020 at 9:04 pm

    It was raining today and a little cooler for July so I decided to crank up the oven and try this recipe and I have to say not only was it delicious but easy to make too. I especially appreciated the tip about using spatulas or chop sticks to get the depth of the cut right. I can't believe I've never cooked this version of the potato before....and we eat a lot of potatoes. Thanks Lisa for all the detail you provided.

    -Mary

    Reply
  2. Martha

    December 20, 2019 at 2:05 pm

    This recipe is a total keeper--'nuff said. Thank you Lisa!

    Reply
  3. Sarah Morrow

    February 04, 2018 at 8:51 am

    Hey Lisa!

    Made a citrus=themed dinner for 4 last night and these lemon dijon hasselbacks did the trick with a whole roasted chicken that was filled with oranges and fresh herbs. While both were baking I threw together a grapefruit/arugula/avocado salad and for dessert did the upside down orange cake with bloods and navels. The whole meal was a total hit. Personally I LOVE that that cake happens right in my 12" skillet and I'm with you on the beauty, ease and deliciousness of that almond meal wonder. YUM! My guests found it beautiful and it was a snap. Can't thank you enough, your blog gave me the confidence to try these things and to host in the first place! XO

    Reply
  4. Deb

    September 17, 2016 at 2:56 pm

    Curious if you've tried the recipe with butter or part butter & part olive oil? Thanks!

    Reply
    • Lisa

      September 17, 2016 at 6:37 pm

      Deb I haven't tried it with butter but I'm quite sure it would be delicious with full or part butter - let me know!

      Reply
  5. Beverly

    January 04, 2014 at 7:26 am

    Lisa, these look amazing cant't wait to try!

    Reply
  6. heather

    November 19, 2013 at 9:11 am

    Funny there is any "history" to these. As a little girl my daddy taught me to slice potatoes like this, stick a sliver of butter in each slice and then top with Lipton onion soup mix, wrap in tin foil and either throw in the oven with whatever was cooking, or in the summer stick on the campfire/grill. They've been a family favorite for years. Your pics are lovely, I don't think we ever took any pictures 😉

    Reply
  7. Kimberly @ The Daring Gourmet

    February 22, 2013 at 12:02 pm

    Oh, my! These have got to be the most succulent potatoes I've seen! Love the way you prepared them.

    Lovely, lovely blog you have here...recipes after my own heart 🙂

    Reply
  8. David

    February 11, 2013 at 8:08 am

    OK - finally tried these last night. They looked just like your pictures and tasted just as good as they looked!

    Made the Lime Apricot Chicken Wings too. They were awesome!

    Reply
    • Lisa Goldfinger

      March 30, 2013 at 9:19 am

      So glad to hear it! Lisa

      Reply
  9. David

    February 07, 2013 at 3:06 pm

    These look unbelievable. Can't wait to try the recipe!

    Reply
  10. Rachel M

    February 01, 2013 at 1:49 pm

    Sweet. I've seen these but not tried them. How do you decide which country to "do" next? And what is/are your recipe source(s)? Mmmmm... Looking forward to more!

    Reply
    • Lisa

      February 01, 2013 at 2:14 pm

      Hi Rachel. Thanks for your comments. I have no set order for which countries to do when. I select a country based on all sorts of factors such as the season, holidays, and personal inspiration. As for my recipe sources, I've been an avid cook and recipe collector for a long time, so I get a lot of ideas from my own collection of cookbooks and recipes or on the internet. I generally do a lot of research on a particular food or recipe and then I start experimenting. Lisa

      Reply
  11. Alina

    January 30, 2013 at 10:37 pm

    Gorgeous! I can't wait to try these.

    Reply
  12. Stef

    January 30, 2013 at 9:09 pm

    I am really excited to make these for our next Argentinian Asado. I usually do roasted potatoes but these look faaaabulous!

    Reply
  13. pete G

    January 30, 2013 at 6:43 pm

    I want some!

    Reply
  14. David G

    January 30, 2013 at 3:58 pm

    Seriously, those are the most appetizing potatoes I've ever seen!

    Reply
  15. Jeff sherman

    January 30, 2013 at 2:26 pm

    Those look awesome !!!!

    Reply
  16. Carolyn Slack

    January 30, 2013 at 1:45 pm

    Lisa,
    I'm really enjoying your cooking blog! If I read it when I'm hungry then I don't seem to be as hungry after I've read it through. Maybe this is a good diet suggestion!
    Please give our very best to Ed and the children.

    Reply
Newer Comments »

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