📝 About This Recipe
Originating from the Hasselbacken Hotel in Stockholm, Sweden, these potatoes are the ultimate architectural marvel of the side dish world. By slicing thin accordions into the potato, you create a vast surface area that becomes incredibly crispy on the outside while remaining buttery and soft within. Infused with roasted garlic, fresh rosemary, and a hint of smoked paprika, these spuds offer a sophisticated texture and flavor profile that elevates any dinner table.
🥗 Ingredients
Main Ingredients
- 6 medium-sized Yukon Gold or Russet Potatoes (scrubbed clean and dried thoroughly)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
Aromatic Herb Butter
- 3 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 color and depth)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Finish
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Fresh Chives (thinly sliced)
- 1 pinch Flaky Sea Salt (such as Maldon, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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2
Prepare your potato cutting station. Place a potato on a cutting board and position two wooden spoons or chopsticks lengthwise along the long sides of the potato. This acts as a guard to prevent your knife from cutting all the way through.
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3
Using a sharp chef's knife, make thin, vertical slices (about 1/8-inch apart) across the potato. The knife should stop when it hits the wooden spoons, leaving the bottom 1/4-inch of the potato intact so the slices stay connected.
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4
Repeat the slicing process for all potatoes, then gently rinse them under cold water and pat them very dry with a kitchen towel. Drying is essential for achieving maximum crispiness.
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5
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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6
Place the potatoes on the prepared baking sheet. Using a pastry brush, coat each potato generously with about half of the herb butter mixture, ensuring some gets into the crevices.
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7
Roast in the center of the oven for 30 minutes. At this point, the slices will begin to fan out slightly.
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8
Remove the pan from the oven. Use your pastry brush to apply the remaining herb butter, making sure to let it drip down between the now-opening slices.
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9
Return the potatoes to the oven and bake for another 25-30 minutes, or until the edges are deep golden brown and crispy, and the centers are tender when pierced with a paring knife.
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10
Five minutes before they are finished, sprinkle the grated Parmesan cheese over the tops of the potatoes and return to the oven until the cheese is melted and golden.
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11
Remove from the oven and let them rest for 5 minutes. This allows the internal steam to settle so the textures are perfect.
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12
Garnish with freshly sliced chives and a generous sprinkle of flaky sea salt before serving warm.
💡 Chef's Tips
Choose potatoes of similar size to ensure they cook at the same rate. If the potatoes are rolling around, slice a tiny sliver off the bottom to create a flat, stable base before you start the Hasselback cuts. Don't skimp on the fat; the combination of butter for flavor and oil for a higher smoke point creates the best crust. For an extra-crispy finish, use the convection/fan setting on your oven if available, reducing the temperature by 25°F. If the garlic in the butter starts to brown too quickly, tent the potatoes loosely with foil for the last 15 minutes.
🍽️ Serving Suggestions
Pair these with a succulent Roast Prime Rib or a pan-seared Filet Mignon for a classic steakhouse experience. Serve alongside a crisp Arugula Salad with lemon vinaigrette to cut through the richness of the butter. Complement the earthy herbs with a glass of oaked Chardonnay or a light-bodied Pinot Noir. For a casual twist, serve with a side of sour cream or chive-infused crème fraîche for dipping. These make an excellent accompaniment to roasted chicken with a side of honey-glazed carrots.