Hasselback Potatoes

by | Dec 15, 2021 | Christmas, Recipes, Sides

Super crispy Hasselback potatoes


Hasselback potatoes or in Swedish Hasselbackspotatis are a type of baked potato that is cut about halfway through into thin slices and baked until golden brown. They were said to be created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on DjurgårdenStockholm

There are lots of ways to serve these and you can be creative with toppings and flavours to suit what you love.


I always love dressing them with crispy breadcrumbs in the last 30mins of baking which adds another texture and crunch to these yummy potatoes.

For this recipe, I am honouring the heritage of the recipe and sticking with Scandinavian flavours of rye bread, lemon and dill. You can add cheese, different types of nuts and herbs to create all sorts of flavour combinations.  


These potatoes take a bit of time, carefully slicing the potatoes, lovingly buttering them up and then basting constantly until they are crispy and delicious – but the reward is worth it!!

Hasselback Potatoes
Hasselback Potatoes
Hasselback Potatoes

Super crispy Hasselback potatoes

These potatoes take a bit of time, carefully slicing the potatoes, lovingly buttering them up and then basting constantly until they are crispy and delicious - but the reward is worth it!!
20 minutes
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: Sweedish
Keyword: Christmas, hasselback, hasselback potato, potato
Servings: 4
Calories: 702kcal
Author: Scott Bagnell


  • 8 roasting potatoes
  • 2 slices rye sourdough
  • 50 g pecan nuts

Spice mix

  • 1 clove garlic
  • 1 tsp smoked paprika
  • 1/2 lemon zest
  • 1 bunch lemon thyme
  • 1 bunch dill
  • Cracked pepper
  • Salt
  • 100 ml olive oil

To serve

  • 1 bunch flat-leaf parsley
  • 1 bunch dill
  • 1/2 lemon zest


  • Preheat oven to 180 degrees Celcius
  • Tear up the rye bread and bake in the oven for 10 minutes to dry out. Allow to cool, then add to a blender with the pecan nuts and blend to a coarse crumb. Remove from blender and set aside.
  • For the potatoes, you can either peel them, or keep the skin on, I like keeping the skin on. To allow the potatoes to sit flat and fan out evenly when they cook, take a small slice off the base when they are lying flat.
    Hasselback Potatoes
  • Then sitting the potato on the flat part, place 2 wooden chopsticks on either side of the potato (this stops you cutting all the way through). Slice the potato at about 2-3mm intervals (l like them really thin).
    Hasselback Potatoes
  • Between each slice, place a small dollop of butter and a crack of salt and pepper. This can be a bit time consuming, but it is totally worth it! It keeps the slices separated and makes sure they crisp up.
    Hasselback Potatoes
  • Place the potatoes in a heavy-based baking dish or pan and bake for 30mins in a pre-heated oven.
  • While the potatoes are baking, prepare your spice mix. In a mortar and pestle pound together the spices then add the olive oil and mix everything together well.
  • Once the potatoes have been baking for 30 minutes remove them from the oven, drizzle them in the spice mix and return to the oven for another 30 minutes basting every 10 minutes.
    Hasselback Potatoes
  • To finish the potatoes off, remove the potatoes and baste one last time then sprinkle with the rye and pecan crumb mixture. Return to the oven for another 30mins or until the crumble is browned and crunchy.
    Hasselback Potatoes
  • To serve, sprinkle over some flat-leaf parsley, fresh lemon zest and dill.
    Hasselback Potatoes


Cooked this recipe? Send me a photo of your finished dish to be featured on our Instagram.
Please rate and review this recipe or ask me a question about it.
Have a recipe to share?
Send me your recipe and you could be featured on this site. Learn more
Disclaimer - Nutritional information is provided as a guide only


Calories: 702kcal | Carbohydrates: 88g | Protein: 13g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Sodium: 242mg | Potassium: 2054mg | Fiber: 10g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 5mg
Tried this recipe? Get featured!#growkery and tag us @growkery on Instagram

Related Articles

Rhubarb and Gin Crumble

This is my rhubarb and gin custard slice with wattleseed and walnut crumble. This dessert is inspired by my rhubarb gimlet that I created for world gin day today. This is an absolutely delicious desert that brings together the beautiful native ingredients from Archie...

read more

Skansk Kalops (Swedish Beef Stew)

This is my version of Skånsk kalops which is a very simple, traditional Swedish Beef Stew with Onions, Allspice and Carrots. I have used Beef short ribs in my stew as I love the gelatinous texture you get and super tender beef when it is slow cooked. The Allspice...

read more

Smoky Blue Cocktail

This is a drink that definitely impressed as part of Australian Cocktail Month. It took me back to fruit tingle days in Brisbane at City Rowers Nightclub – but this was waaaay better! It was made at La Costa in Fortitude Valley Brisbane and called Oceano Blu....

read more

About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Pin It on Pinterest

Share This