Trade in your traditional baked potato recipes for these accordion-sliced garlic herb Hasselback Russet Potatoes. Taking its name from Hasselbacken, a restaurant in Stockholm, Sweden, where it was first served, this 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 only tricks to a perfect Hasselback Potato are a sharp knife and a little patience.
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.
Hasselback Russet Potatoes
Recipe by Amari Thomsen, MS, RD, LDN
4 Russet potatoes
4 garlic cloves, thinly sliced
4 tablespoons butter, melted (can substitute olive or coconut oil)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
¼ teaspoon 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. Makes 4 potatoes.