FREE READ: This is an excerpt from NORTH – Scandinavianish Cooking, by Kalle Bergman.
It’s the mid ’80s at the Bergmans in Stockholm, Sweden. We are expecting dinner guests. Mom and Dad take turns in the kitchen, going back and forth between the stove, dining room, and bedroom trying to perfect both their own outfits, the food, and the table setting at the same time. They have poured themselves a small whiskey each, in those special whiskey glasses that look like oak trees. If you fill them with just the right amount of whiskey and slowly wobble them back and forth, they produce a unique clucking sound. Dad demonstrates the clucking to every new dinner guest. I find it very fascinating.
It smells good. Warm and soft. Like an open fire wrapped in a velvet blanket. Something is roasting in the oven. Probably chicken and Hasselback Potatoes. And when Hasselback Potatoes are on the menu, you know things are a little bit more festive than normal. That it isn’t your regular Tuesday dinner. It’s the weekend, and the guests are important. I myself haven’t got the faintest idea of how these Hasselback Potatoes are made (or that they were first introduced at the Hasselbacken Hotel in Stockholm), but I’m enchanted by them. The fine cuts. The crispy top and the soft inside. The golden bread crumbs. The enchanting flavor. It feels international and grown-up. Fancy. 
A few hours later, a very young Kalle Bergman is dozing off on the couch after dinner, as the evening continues in the open kitchen. The grown-ups are speaking. Arguing. Laughing. Cheering. I’m not disturbed by it, rather slowly rocked to sleep by the murmuring.
To me Hasselback Potatoes, along with a few other dishes, are a lost symbol of my childhood. A more innocent, simpler time. But it disappeared for some reason, both from dinner tables and restaurant menus. Exactly when and why, I don’t know, but probably something new and trendy got in the way. My parents’ generation grew tired of it, and the generation that followed never really discovered it.
But Hasselback Potatoes are fantastic and a very simple way to turn regular potatoes from dull to delish. With just the assistance of a knife, a brush of some butter and a sprinkle of breadcrumbs, you have a side dish that’s not only incredibly comforting, but at the same time deliciously elegant.
And who knows, perhaps they’re bound for a comeback. I’d like that.
How to cut Hasselback Potatoes:
To get perfectly sliced Hasselback Potatoes every time, rest the potato between two wooden chopsticks or two wooden spoons. Gently slice the potato into 1/5 inch thick slices, stopping when the chopsticks stop your knife. Be careful not to slice all the way through.
Butter vs. Olive Oil:
I’ve seen a number of recipes online using olive oil, but let me make one thing very clear – it’s butter or nothing in the Bergman household.
Best Potatoes to use for Hasselback Potatoes:
Yukon golds, or Russet potatoes are by far my favorites for this dish. They are starchy, and great for baking, frying and mashing – and Hasselback potatoes are kind of a mix of all three techniques.
How to Make Swedish Hasselback Potatoes
1. Preheat the Oven:
Set your oven to 425°F (220°C) to ensure it reaches the proper temperature while you prepare the potatoes.
2. Prepare the Potatoes:
Peel and wash the potatoes thoroughly. Once cleaned, gently slice into each potato at intervals of about 1/5 inch (0.5 cm). Be careful not to cut completely through the potato; you want the slices to remain connected at the bottom.
3. First Bake:
Place the sliced potatoes on a baking sheet. Top each potato with a small knob of butter, placing it directly into the sliced gaps. Bake in the preheated oven for about 25 minutes until the potatoes begin to soften and the slices start to fan out.
4. Add Toppings:
Remove the potatoes from the oven. Sprinkle each one with breadcrumbs and salt flakes. If you choose to use rosemary or sage, sprinkle the herbs over the potatoes as well. This step is optional, and you can omit the herbs if you prefer a more traditional recipe.
5. Second Bake:
Top each potato with another small knob of butter, making sure to add it to the gaps between the slices. Return the potatoes to the oven and bake for an additional 25-35 minutes, depending on the size of your potatoes, until they are golden brown on the outside and tender on the inside. For an extra crispy exterior, switch the oven to broil for the last 5 minutes of cooking.
6. Serve:
Once baked, remove the potatoes from the oven and let them cool slightly before serving. Enjoy them as a side dish with your favorite meal.
Recipe Notes
- Potato Selection: Medium-sized potatoes work best for this recipe. They cook evenly and achieve the perfect balance between crispy outside and soft inside.
- Slicing Tip: To ensure you don’t cut through the potato, place a wooden spoon handle or chopstick on either side of the potato as you slice. This will act as a guide to prevent the knife from going all the way through.
- Herb Variation: While rosemary or sage is optional, they add a nice aromatic touch. You can also experiment with other herbs like thyme or parsley for different flavors.
- Crispy Exterior: If you love extra crispy potatoes, be sure to broil them for the last few minutes of baking. Keep a close eye on them to avoid burning.
How to Make Hasselback Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
The classic Swedish oven baked potato recipe – Hasselback Potatoes – is as elegant as it is comforting. From NORTH – Scandinavianish Cooking, a cookbook from Kalle Bergman.
Ingredients
2 lbs (900 g) medium-sized potatoes
1/2 cup (60 g) breadcrumbs
2 sprigs fresh rosemary or sage (optional)
1 stick (113 g) unsalted organic butter
1 tbsp (15 g) salt flakes
Instructions
1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the proper temperature while you prepare the potatoes.
2. Prepare the Potatoes: Peel and wash the potatoes thoroughly. Once cleaned, gently slice into each potato at intervals of about 1/5 inch (0.5 cm). Be careful not to cut completely through the potato; you want the slices to remain connected at the bottom.
3. First Bake: Place the sliced potatoes on a baking sheet. Top each potato with a small knob of butter, placing it directly into the sliced gaps. Bake in the preheated oven for about 25 minutes until the potatoes begin to soften and the slices start to fan out.
4. Add Toppings: Remove the potatoes from the oven. Sprinkle each one with breadcrumbs and salt flakes. If you choose to use rosemary or sage, sprinkle the herbs over the potatoes as well. This step is optional, and you can omit the herbs if you prefer a more traditional recipe.
5. Second Bake: Top each potato with another small knob of butter, making sure to add it to the gaps between the slices. Return the potatoes to the oven and bake for an additional 25-35 minutes, depending on the size of your potatoes, until they are golden brown on the outside and tender on the inside. For an extra crispy exterior, switch the oven to broil for the last 5 minutes of cooking.
6. Serve: Once baked, remove the potatoes from the oven and let them cool slightly before serving. Enjoy them as a side dish with your favorite meal.
Notes
- Potato Selection: Medium-sized potatoes work best for this recipe. They cook evenly and achieve the perfect balance between crispy outside and soft inside.
- Slicing Tip: To ensure you don’t cut through the potato, place a wooden spoon handle or chopstick on either side of the potato as you slice. This will act as a guide to prevent the knife from going all the way through.
- Herb Variation: While rosemary or sage is optional, they add a nice aromatic touch. You can also experiment with other herbs like thyme or parsley for different flavors.
- Crispy Exterior: If you love extra crispy potatoes, be sure to broil them for the last few minutes of baking. Keep a close eye on them to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
My mother used to make these potatoes as well. I should make them more often. They are definitively a fantastic side. Thanks for the reminder!
They are indeed wonderful. An easy way to cut through without going all the way is to simply place the potato in the bowl of a wooden spoon. As your knife drives downward, it will stop at the edges of the wooden spoon and the potato “in the bowl” will not be cut. Perfect! These is ideal for smaller or rounder potatoes. For the larger versions, simply lay t he potato along side the handle of the wooden spoon, cut downward, and the wood will stop the knife at the right spot.
I’ve had hit-and-miss results with my hasselback potatoes not cooking all the way through despite the slices and copious amounts of oil or butter. I found that pre-cooking them just a minute or two in the microwave or boiling water, softened them enough that I could cut, dress, season, and roast to perfection.
I often make these – sometimes maybe with a little parmesan on top you do as you feel – but they always taste good,- and everybody loves them – especially all the potatoe lovers :) – I love this editor and the small comments on how life is .:)
I love Hasselback potatoes. I don’t make them often enough. Thanks for the reminder. But, do you know any more about those Whiskey glasses? Those sound intriguing.
Oh, I’ve been scouring the earth for those glasses – but haven’t been able to find them anywhere!
I love these potatoes, crispy on the outside, and just juicy inside!
I have always been a huge Hasselback fan, but I haven’t seen them a lot in the last 20 years. Hopefully this brings them back, and this recipe is awesome btw!
Thank you!
These are truly awesome, they look so good and they taste even better.
Love Hasselbacks, and loved this story, looking forward to the cookbook!