Hasselback Potatoes (Hasselbackspotatis)

Name: Hasselback Potatoes (Hasselbackspotatis)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Sweden
Ingredients: 4 large russet potatoes (about 2 lb / 900 g); 4 tbsp (60 g) unsalted butter, melted; 2 tbsp (15 g) fine breadcrumbs; 2 tbsp (15 g) grated Parmesan or mature hard cheese (optional); 1 tsp flaky sea salt; 1/2 tsp freshly ground black pepper; 1 tsp fresh thyme leaves (optional)

Hasselbackspotatis Say it: HAH-sel-back-spoo-TAH-tis

By the Passport Plate editors. Published November 11, 2026.

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Hasselbackspotatis are crispy, accordion-sliced potatoes that originated at the Hasselbacken restaurant in Stockholm in the 1940s. Thin parallel cuts allow the edges to turn golden and crisp while the centers stay creamy and tender. Brushed with butter and often topped with breadcrumbs, they make an elegant yet comforting side dish that appears on Swedish holiday tables and in home kitchens across the country.

Hasselback Potatoes (Hasselbackspotatis)

Hasselbackspotatis

Pronounced HAH-sel-back-spoo-TAH-tis

Serves: 4
Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 large russet potatoes (about 2 lb / 900 g)
4 tbsp (60 g)60 g (4 tbsp) unsalted butter, melted
2 tbsp (15 g)15 g (2 tbsp) fine breadcrumbs
2 tbsp (15 g)15 g (2 tbsp) grated Parmesan or mature hard cheese (optional)
1 tsp flaky sea salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves (optional)

Method

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel the potatoes if desired, or scrub well. Place each potato between two chopsticks or the handles of two wooden spoons to act as a guard.
Slice each potato crosswise into 1/8-inch (3 mm) slices, stopping just before cutting through the bottom so the slices stay connected.
Place the sliced potatoes on the prepared baking sheet. Gently fan the slices open with your fingers.
Brush the potatoes generously with half of the melted butter, getting in between the slices. Sprinkle evenly with salt and pepper.
Bake for 30 minutes, then remove from the oven and brush again with the remaining butter.
Mix the breadcrumbs with the grated cheese (if using) and thyme. Sprinkle the mixture over the potatoes, pressing a little into the gaps.
Return to the oven and bake another 15–20 minutes until the edges are deep golden and crisp and the centers are tender when pierced with a knife.
Let rest 2–3 minutes before serving.

Regional variants

Some Swedish home cooks omit the breadcrumbs and simply finish with extra butter and fresh herbs, while others add thin slivers of garlic between the slices before baking.

Cook's notes

Choose long, evenly shaped potatoes so they cook at the same rate.
For extra crispiness, drizzle a little extra butter or oil right before adding the breadcrumb topping.
Do not skip the chopstick guide — it prevents accidentally cutting all the way through.

Serve with

Roast chicken, pork chops, or Swedish meatballs; pairs well with lingonberry jam or a simple green salad.

Make ahead and storage

Best fresh from the oven, but can be kept warm in a low oven for 20 minutes. Leftovers reheat well in a hot oven until crisp again.

Hasselback Potatoes (Hasselbackspotatis)