Hasselback Red Potatoes

I’ll admit, I usually put so much thought into what an entrée is going to be, that the side dishes are sometimes less than spectacular.  Some steamed veggies here, a mashed potato  or some rice there, and dinner is served.  Some days though, I decide to up the ante and make something that inspires a “wow.”  Inspire a “wow,” these potatoes certainly did.  They’re much easier than they look, take very little hands-on time, can be made with either white or red potatoes, seasoned however you like, and are a great alternative to baked or mashed potatoes.

These are one of the first things I learned to cook, and they’re always a hit.  I didn’t realize until much later that they’re called Hasselback potatoes (I actually used to call them “fan potatoes” until I knew better). The name apparently comes from the restaurant in Sweden where they originated in the 1700’s.  I love these because cooking potatoes this way makes the skin crispy and the inside creamy.  A trick I like to use to keep myself from slicing all the way through the potato is to place the potato on a spoon (a large table spoon or a serving spoon works great) and then cut down to the spoon.

hasselback red potato

Hassleback Potatoes


  • 4 red potatoes (about 6 oz. each)
  • 4 Tbs. olive oil
  • 4 Tbs. minced garlic
  • salt and pepper


Heat the oven to 425 degrees.

Put the potatoes, one at a time, on top of a spoon and slice down to the spoon, making slices almost completely through the potato, 1/8 of an inch apart.

Place the potatoes in a glass baking dish.

Brush each potato with 1 Tbs. of olive oil, covering the top and in between the slices.

Top with the minced garlic, and then sprinkle with salt and pepper.

Bake for 40 minutes, until the potatoes are soft and the skin is crispy.

Makes 4 servings.

Source: Diana Dishes original


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