📝 About This Recipe
Originating from the Hasselbacken Hotel in Stockholm, these potatoes are the ultimate intersection of a creamy baked potato and a crispy french fry. Each thin accordion-style slice creates a massive surface area for garlic-infused butter and aromatic herbs to seep into, resulting in a fan-shaped masterpiece. It is a visually stunning side dish that promises a satisfying crunch on the outside and a velvety, melt-in-your-mouth interior.
🥗 Ingredients
The Potatoes
- 6 medium Yukon Gold or Russet Potatoes (scrubbed clean and dried thoroughly)
Aromatic Garlic Butter
- 6 tablespoons Unsalted Butter (melted)
- 2 tablespoons Extra Virgin Olive Oil (helps prevent the butter from burning)
- 4 cloves Garlic (finely minced or pressed)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stems)
- 1/2 teaspoon Smoked Paprika (for a subtle depth and golden color)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Fresh Chives (thinly sliced)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
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2
Thoroughly scrub the potatoes to remove any dirt. Pat them completely dry with a kitchen towel; dry skin is the secret to maximum crispiness.
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3
Place a potato on a cutting board. Position two wooden spoons or chopsticks lengthwise on either side of the potato. This acts as a 'guard' to prevent your knife from cutting all the way through.
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4
Using a sharp chef's knife, make thin vertical slices (about 1/8-inch apart) along the entire length of the potato. The knife should stop when it hits the wooden spoons, leaving the bottom 1/2 inch of the potato intact.
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5
Repeat the slicing process for all potatoes. Place them on the prepared baking sheet, spacing them out so they aren't touching.
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6
In a small bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, thyme, smoked paprika, kosher salt, and black pepper.
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7
Using a pastry brush, generously coat the outside of each potato with about half of the garlic butter mixture. Try to get a little bit between the slices, but don't worry if they are too tight right now.
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8
Place the baking sheet in the oven and roast for 30 minutes. At this point, the slices will begin to fan out and separate.
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9
Remove the potatoes from the oven. Use your pastry brush to apply the remaining garlic butter, making sure to let it drip deep into the now-opened crevices of each potato.
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10
Return the potatoes to the oven and roast for another 25-30 minutes. The edges should be turning deep golden brown and crispy.
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11
Five minutes before they are finished, sprinkle the finely grated Parmesan cheese over the tops of the potatoes. Return to the oven until the cheese is melted and golden.
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12
Test for doneness by inserting a paring knife into the center of a potato; it should slide in with zero resistance.
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13
Remove from the oven and let them rest for 5 minutes. Garnish with fresh chives and a sprinkle of flaky sea salt before serving hot.
💡 Chef's Tips
Choose potatoes that are uniform in size to ensure they all finish cooking at the same time. If your garlic is burning too quickly, cover the potatoes loosely with foil for the first 30 minutes of roasting. For extra indulgence, tuck thin slices of pancetta or sharp cheddar between the potato slices during the last 10 minutes of baking. Always use a sharp knife; a dull blade is more likely to slip and cut through the base of the potato. If you cut all the way through by accident, use a toothpick to pin the potato back together before roasting.
🍽️ Serving Suggestions
Serve alongside a pan-seared ribeye steak with red wine reduction. Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness of the butter. Add a dollop of sour cream or Greek yogurt on top for a 'loaded' potato experience. Serve as a sophisticated side to roasted chicken or Thanksgiving turkey. Accompany with a simple arugula salad dressed in lemon vinaigrette to balance the savory flavors.