Hasselback potatoes


I love making this Swedish recipe and although it may seem difficult to make, it is fairly easy and makes a beautiful side dish that can easily impress your guests.

I prefer to use charlotte potatoes because they hold their shape well and when sliced they open up like a flower with a beautiful flesh colour.


Hasselback potatoes
Serves 3
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 8 small -medium organic roasting potatoes, unpeeled
  2. 2 tbsp butter, melted
  3. Olive oil, for drizzling
  4. Salt and pepper
  5. Rosemary springs
  1. Preheat the oven to 200°C.
  2. Scrub the potatoes well or peel them.
  3. Place a potato on a chopping board. Make sure they don’t roll around.
  4. Using a sharp knife, carefully and gently, make small cuts in the potato ¾ of the way through, so the slices still remain attached at the base. Make the slices all along to the end.
  5. Repeat the same process with the remaining potatoes.
  6. Put in a greased roasting dish and brush the surface of each potato with the melted butter.
  7. Now drizzle with oil, trying to get some into the space between the slices and season with a good amount of salt and pepper.
  8. Sprinkle with rosemary
  9. Bake in the oven for 50-60 minutes or until the flesh is soft. Check the potatoes every 20 minutes and brush them again with butter or oil.
  10. Serve immediately.
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