Trade in traditional baked potatoes for these accordion-sliced garlic herb Hasselback Russet Potatoes! This Swedish dish takes its name from Hasselbacken, a Stockholm restaurant where it was first served. The gourmet potato is crisp on the outside and soft and tender on the inside.
This impressive side dish has a fluttered appearance with pockets stuffed full of garlic, butter and fresh herbs. While these potatoes give the appearance of a complex gourmet recipe, they are actually relatively easy to make!
The trick to a perfect hasselback potato is a sharp knife and a little patience.
Hasselback Russet Potatoes
vegetarian, gluten-free, grain-free, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 4 Russet potatoes
- 4 garlic cloves, thinly sliced
- 4 Tbsp butter, melted (can substitute olive or coconut oil)
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh sage, chopped
- 1/4 tsp salt
- Preheat oven to 375*F.
- Using a sharp knife, slice a portion of the potato flesh from the base of the potato to create a flat even surface for the potato to sit on.
- Slice the potatoes the short way creating cuts about 1/8 inch apart, making sure not to cut entirely through the potato and stopping about 1/4 inch from the bottom.
- Press a piece of sliced garlic into each of the potato grooves.
- Place potatoes on a baking sheet. Brush with melted butter and sprinkle with herbs and salt.
- Cover with foil.
- Bake for 50 minutes or until potatoes are fork tender.
- Remove pan from oven and spoon juices from the bottom of the pan over the potatoes before serving.
Create this recipe from scratch or revive a leftover baked potato by “hasselback-ing” it! Slice it, add butter, garlic and herbs, and bake until heated through.