Hasselback Potatoes

Crunchy on the outside and melt-in-your-mouth tender on the inside, these elegant baked potatoes were created at the Restaurant Hasselbacken in Stockholm, Sweden. Use Yukon gold, russet or red bliss potatoes. Parmesan cheese is a good substitute for the Våsterbotten.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 6


  • 6 large baking potatoes
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 1⁄2 tsp. salt
  • 1⁄4 cup grated Våsterbotten cheese
  • 1⁄4 cup unseasoned breadcrumbs
  • 2 tsp. thyme, chopped


  • Preheat oven to 450°F. Adjust rack to middle position. Grease a rimmed baking sheet.
  • Peel potatoes. Remove eyes and brown spots. Trim a thin slice off the bottom-side of each potato to prevent them from rolling on the baking sheet.
  • To make the signature vertical slices, place each potato (trimmed-side down) on a large serving spoon. The spoon will keep you from slicing all the way through the potato. Make 1⁄4-inch slices across the entire potato.
  • Place the sliced potato into a large bowl of ice water to prevent browning, and carefully flex the slices open, like an accordion. Repeat the process with the remaining potatoes.
  • In a medium bowl, whisk together the melted butter and olive oil.
  • Remove the potatoes from the water and dry well with a paper towel. Place on the prepared baking sheet, sliced-side up; with a pastry brush or spoon, drizzle potatoes with half of the butter-olive oil mixture and season with salt.
  • Place in the oven and bake for 30 minutes, basting occasionally with the butter that melts into the bottom of the pan.
  • Meanwhile, add the grated cheese, breadcrumbs, and thyme to the remaining butter-olive oil mixture and mix. Remove the potatoes from the oven, spoon the mixture over them, nestling some of the topping into the slices. Return potatoes to the oven and bake for an additional 20 minutes, or until the centers of potatoes are soft and the tops are golden.