Hasselback Potatoes Recipe

Name: Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 4 to 6

By The Cooking World, Editorial Staff

January 30, 2026

Our Go-to Hasselback Potatoes Recipe

This Hasselback potatoes recipe is a quietly striking classic, rooted in Swedish culinary tradition and defined by its crisp edges and tender interior. Originally created at the Hasselbacken restaurant in Stockholm, it highlights how a simple technique can elevate an everyday ingredient.

Part of our wider recipe collection, it turns a handful of pantry staples into a dish that feels both refined and deeply comforting.

It’s the kind of recipe that rewards precision over complication, where thin, even slices create extra surface area for butter, herbs, and seasoning to work their way into every layer, delivering texture and flavor in equal measure.

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PREP TIME

15 minutes

COOK TIME

1 hour 5 minutes

serves

4 to 6

Ingredients

6 medium Yukon Gold potatoes
56 g (½ stick) unsalted butter, melted
30 g (2 tablespoons) olive oil
3 g (1 teaspoon) minced garlic
Sea salt
1 g (½ teaspoon) freshly ground black pepper
4 g (½ teaspoon) chili flakes
15 g (3 tablespoons) grated Parmesan cheese
8 g (2 tablespoons) chopped fresh parsley

Special Equipment

Baking Tray
Small Saucepan
‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Preheat the oven to 220 ºC (425 °F).
Using a knife, slice each potato crosswise into thin slices, taking care not to cut all the way through. (For even slicing, you can lay 2 wooden spoons or chopsticks along the sides of the potatoes as guides. This keeps the knife from cutting all the way through.)
Place the potatoes in a baking tray and use your hands to carefully fan the potatoes out.
In a small bowl, whisk together the melted butter, olive oil, garlic, salt, pepper and chili flakes.
Spoon the butter mixture over each potato, making sure to get in the cuts and coat the potatoes well, about 1 tablespoon per potato.
Bake, uncovered, for 45 minutes. Sprinkle the Parmesan and parsley evenly over each potato. Return to the oven and bake until the Parmesan is melted and a little crispy, about 20 minutes. Serve hot.