Give Your Spuds a Swedish Makeover

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

Ingredients
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

Directions

  1. Preheat oven to 375°F.
  2. 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. 
  3. 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. 
  4. Press a piece of sliced garlic into each of the potato grooves.
  5. 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.
  6. Remove pan from oven and spoon juices from the bottom of the pan over the potatoes before serving. Makes 4 potatoes.
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Amari Thomsen
Amari Thomsen, MS, RD, LDN, is a freelance food and nutrition writer, recipe developer and author of "Idiot’s Guides: Autoimmune Cookbook." She is a recognized nutrition communications expert with FoodMinds and a health influencer herself as owner of a Chicago-based private practice, Eat Chic Chicago.