Hasselback potatoes are a feast for both the eyes and the palate—crispy on the outside, irresistibly soft on the inside. Their signature accordion-like shape, created by delicate, evenly spaced cuts, not only makes them visually stunning but also allows every slice to soak up the rich flavors of butter and fragrant rosemary. This simple yet elegant dish is a true showstopper, perfect for any occasion.

Hasselback potatoes on a silver plate with a dollop of sour cream and rosemary.

Chronicles of Hasselback potatoes

Hasselback potatoes are a Swedish culinary creation, first introduced in 1953 by apprentice chef Leif Elisson while working at Hasselback Restaurant (Restaurang Hasselbacken) in Stockholm. Although earlier versions of sliced and reconstructed baked or fried potatoes existed—often topped with flour, breadcrumbs, cheese, and other flavorful ingredients—it was Elisson’s technique that made these potatoes legendary. Named after the historic Hasselback establishment, which housed a hotel, restaurant, and culinary school, this signature dish has since become a beloved classic worldwide.

What’s Great About This Recipe

Simple Ingredients: This recipe requires just three basics: potatoes, fat, and aromatics. It doesn’t get easier than that!
Versatile & Customizable: You can experiment with different toppings, herbs, and spices to suit your taste. From butter and rosemary to garlic, parmesan, or even a spicy kick, the possibilities are endless.
Crowd-Pleasing Favorite – I’ve served this dish on many occasions, and it never fails to impress—whether it’s for picky eaters or the most refined palates.

Grocery List

Potatoes: Pick uniform potatoes that will will cook the same time.
Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil.
Rosemary: I like the combination of potatoes and rosemary. I also have year-round access to a rosemary plant that I have been growing for years. Feel free to use thyme, oregano, chives, and parsley.
Salt: The amount of salt will vary depending on your preferences and dietary restrictions.
Butter: You can also use ghee.

Time Required:

Bake in a 425°F (210°C) preheated oven.

10-15 minutes: To prep the potatoes
45 minutes: To Bake and roast

Special Tools to Use:

Chopstick
Sharp knife

Recipe Steps at a Glance

This Hasselback potato recipe can be broken down into the following steps:

Preparing the potatoes
Roasting the potatoes

Step-by-step: How to Make

Step 1: Preparing the potatoes

Start by peeling the potatoes and placing them in a bowl of water to prevent browning while you prepare the rest of the ingredients.

Cutting in half
Scoring the potato
Potato Slits

In a small bowl, mix the softened butter with finely chopped rosemary and set aside.

Slice each potato in half (lengthwise) through its thickest side, creating two even half-spheres.

Place each potato halve cut-side down on a cutting board. Position two chopsticks (or wooden skewers) on either side to act as a guide.

Using a sharp knife, carefully make thin slits (2-3 mm apart) across the potato, stopping just before cutting through. The chopsticks will help prevent slicing all the way through, creating the signature Hasselback effect.

Step 2: Roasting the potatoes

Brushing oil 1
Brushing oil 2
Brushing oil 3

Preheat the Oven – Set your oven to 425°F (210°C).

Brush the potato halves with olive oil and salt mixture, ensuring they are well coated all over. Arrange them cut-side up on a baking sheet. Make sure you get oil and salt in between the slits. Roast for 30 minutes.

Butter and rosemary
Potatoes with butter and rosemary
Brushing butter and rosemary

Remove from the oven and brush the potatoes generously with the rosemary butter, making sure it seeps into the slits.

Return to the oven and bake for an additional 10-15 minutes, until the edges are golden and crispy.

Serving Suggestions

I have served the hasselback potatoes with the beautifully coiled pork tenderloin and mini beef braciole bundles as a side.

For a creamy, melt-in-your-mouth alternative, Potato au Gratin Dauphinois offers a rich, indulgent option that pairs beautifully with any main course.

Hassleback potatoes with a dollop of sour cream

Serve with a dollop of sour cream or sour cream dip
Pairs perfectly with roasted meats and smoked portobello mushroom steaks.
Ideal complement to fish such as smoked salmon
Sprinkle with fresh rosemary or thyme.

Tips and Wisdom from Cafe Osharak

Peeling the Potatoes – Peeling is optional! Leaving the skin on adds extra crunch, while peeling gives the potatoes a more golden, uniform look. If you choose to keep the skin, be sure to scrub and wash the potatoes thoroughly.
Halving the Potatoes – I prefer to cut the potatoes in half for two reasons. First, it creates a crispy bottom—yes! Second, by slicing from the thinnest side, I get two taller half-spheres, giving the potatoes a more elegant, taller look. This also results in evenly portioned servings.
Seasoning with salt – I apply the oil and salt combination on the baking sheet and rub the bottoms of the potatoes against the mixture. I also squeeze each potatoes backwards to open the slits. This makes it easy to apply the oil and salt in between.
Basting with Butter – I apply the butter near the end of roasting. This allows the potatoes to fully absorb the rich flavors of butter and rosemary without burning, enhancing their taste and texture.
Helping with the Slits – To prevent cutting all the way through, I place chopsticks on either side of the potato as a guide. Wooden skewers, dowels, or even shims work well too—plus, wooden tools won’t damage your knife.
Fixing Mistakes – Don’t stress if you cut too deep or a slice falls off. Just place the piece back in and keep going. Once baked, it will blend right in!

More Recipes to Try from Cafe Osharak

If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions—I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!