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The Perfect Salty, Crispy Roasted Hasselback Potatoes

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These salty, crispy roasted Hasselback Potatoes are one of my favorite ways to prepare potatoes, especially when you get them good and salty with sea salt! They are a great alternative to my popular twice baked potatoes and your company (or family) is sure to love them.

Hasselback Potatoes
Hasselback Potatoes

What are Hasselback Potatoes?

Hasselback potatoes (or Potato à la Hasselbacken) were first created back in the 50’s in a restaurant named Hasselbacken in Stockholm, which is where the name originated from. To prepare them, they are sliced several times across the width of the potato about halfway through and baked or roasted in the oven.

Hasselback Potato Ingredient Spread

How to Make Hasselback Potatoes

To prepare, you’ll need a sharp knife, a cutting board and two wooden spoons to start. Wash and dry your potatoes (leaving the skin on) and  place them near your cutting board. Follow the directions I’m going to outline below to prepare them.

Ingredients

  • Russet Potatoes
  • Sea Salt
  • Vegetable Oil
  • Butter
  • Parsley Flakes
Final shot of roasted Hasselback Potatoes
Final shot of roasted Hasselback Potatoes

Directions

Follow the directions within my recipe card below for additional details. Here, however, I’ll explain how to prepare the potatoes.

Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.

Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!

Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt and follow the baking instructions below.

Some other great potato recipes to try:

Mashed Sweet Potatoes

The BEST Buttery Garlic Mashed Potatoes

Simple Roasted Garlic & Rosemary Potatoes

Happy cooking!

Love,

Karlynn

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Hasselback Potatoes

These salty, crispy roasted Hasselback Potatoes are one of my favorite
ways to prepare potatoes, especially when you get them good and salty
with sea salt!

5 from 1 vote
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Course
Side Dish
Cuisine
American
Servings
4
Calories
226
Author
Karlynn Johnston

Ingredients

  • 4 Russet potatoes washed with skin on
  • 2-3 tbsp of vegetable oil
  • flaked sea salt
  • butter for melting on top
  • parsley flakes to garnish

Instructions

  1. Preheat your oven to 450°F. Line a small baking sheet with foil.
  2. Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.
  3. Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
  4. Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt.
  5. Bake the potatoes for 55 to 60 minutes or until the potatoes are tender and the skin is crispy.
  6. Remove and place a pat of butter on top of each one, letting it melt and soak in. Sprinkle with parsley to serve!

Recipe Notes

  • You can use red potatoes for this recipe as well!

Nutrition Information

Calories: 226kcal, Carbohydrates: 38g, Protein: 5g, Fat: 7g, Saturated Fat: 6g, Sodium: 11mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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