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How To Make Accordion-Sliced “Hasselback” Potatoes

Hasselback potatoes

Have you tried Hasselback potatoes? They’re the hot new trend in potatoes and anything involving POTATOES is going to trend with ME! :-) Hasselback potatoes are a variation on plain ol’ baked potatoes, where each potato is sliced thinly across its width, though not quite all the way through, so that the potato stays together. But it’s not the slices that make these potatoes special; it’s what you add to them that really kicks the “wow factor” up a notch!

The slices in the potato allow you to fill the potato with additional ingredients, like cheese or vegetables, and anything placed on top of the potato, like a pat of butter or a dollop of pesto, oozes into the potato and infuses it with both a delicious flavor and a creamy, soft texture. All while preserving that crisp, roasted potato skin we all love. Sounds delicious, right?

While there are many recipes for different kinds of Hasselback potatoes, I know I can’t possibly share all of them with you, so I chose to demonstrate one that sounded particularly delicious to me. But never fear – I’ve included a collection of links at the bottom of the post to other Hasselback potato recipes, so you can find the potatoes that speak to you. ;-)

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Lemon Pepper Butter Hasselback Potatoes

adapted from RachelRayMag.com

  • 4 large red potatoes
  • 1 stick room temperature butter*
  • 1 grated large shallot
  • 2 tsp lemon zest
  • salt
  • black pepper
  • 1/4 cup fresh lemon juice

*Author’s Note: Why not use the delicious homemade butter from yesterday’s post?

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Start by “hasselback-ing” the potatoes. (Here’s a tip for easier cutting – place chopsticks or skewers along the two longer sides of the potato. Cut the potato into 1/8th inch slices. The chopsticks will provide a barrier and prevent you from accidentally cutting the potato all the way through.)

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In a small bowl, mash the butter together with the grated shallot, and lemon zest. Season the mixture generously with salt and pepper.

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Place the potatoes on a foil-lined baking sheet, and brush some of the lemon pepper butter onto the potatoes. Roast the potatoes in the oven at 425 degrees, for about 30 minutes.

After the first half-hour, brush more lemon pepper butter onto each of your potatoes, then return them to roast in the oven for another 30 minutes.

Hasselback potatoes

After the second half-hour, drizzle the potatoes with the lemon juice, then broil for a minute or two, or until browned. Remove the potatoes from the oven, brush with any remaining lemon pepper butter, and serve hot.

Hasselback potatoes

More Hasselback Potato Recipes

Click on the name of the recipe for photos, details, and instructions.

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Loaded Hasselback Potatoes

from Tablespoon.com

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Cheesy Jalapeño Hasselback Potatoes (with Avocado Cream Sauce)

from Sweet Peas and Saffron

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Hasselback Potatoes with Rosemary and Gruyere

from Pickled Plums

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Hasselback Potatoes with Gorgonzola and Honey

from JamieOliver.com

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Brie and Brown Sugar Hasselback Sweet Potatoes

from Cooking for Keeps

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Chili Cheese Hasselback Potatoes

from Real Food by Dad

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Chimichurri Hasselback Potatoes

from Tasty Ever After

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Hasselback “Tots”

from Ciao Veggie

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Parmesan Hasselback Sweet Potatoes with Balsamic Glaze

from Skinnytaste

And as if all of that wasn’t enough, potatoes aren’t the only thing you can make Hasselback-style. A quick Google search yielded hundreds of results for everything from potatoes to tomatoes to chicken breasts, and more! The sky is the limit for this delicious food trend. Happy Hasselback-ing! :-)

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Food & Recipes

  • Favorite version is to place thin slices of garlic between the potato slices and baste lightly with butter before baking. Family can’t get enough of these and guests always rave about them and ask for the recipe. So very good!

  • Hasselbacken potatoes was invented in 1953 by a young chef’s assistent at restaurant Hasselbacken ( Hazel Hill) on Djurgården in Stockholm, Sweden.

    Hasselbacken has been known since around 1760, at first a very simple tavern , later a high class restaurant.

    A good way to slice the potatoes is to put them in a shallow (tree) spoon and then cut.

    Hope you liked the story of Haselbackpotatis, as the are called in Swedish!

  • In South Africa, many years ago, I was served these potatoes with dry Onion Soup Mix added to melted butter and drizzled over the potatoes before baking. Simple and delicious1

  • Looks Delicious, I will be adding these to my dinner tomorrow night for me and my love. Thanks for sharing. That Lemon Butter sound wonderful!!!

  • My aunt made potatoes like this all the time and never gave them a name. She passed away recently and would be surprised to know they have a name! Thanks for the reminder and all the different recipes.

    • Hi Ann! We actually have a very simple print feature, you just have to find the button! If you scroll down to the bottom of the post, you’ll see a long picture with a bunch of the potato recipes in it. The image says “10 mouthwatering recipes for hassleback potatoes” at the top, and a green bar with our logo at the bottom. At the bottom of this image is a bar of square, colorful buttons: a red one for Pinterest, a blue one for Facebook, a grey one for email, and (finally) a green one with a printer on it. :-)

      When you click the green button, it brings up a preview with a couple options. From here, you can check the box “remove images” to print just the text, or you can click on the specific pictures and paragraphs that you want to delete – leaving you with exactly what you want! So sorry for the hassle – I hope this helps, Ann! :-)

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