What’s a Hasselback Potato you ask? Simply put, it’s a roasted or baked potato that has been sliced thinly across its width and along the length, leaving the bottom 1/3 untouched. It’s a relatively simple execution with show-stopping results. The name ‘Hasselback Potato’ comes from the Swedish recipe Potato à la Hasselbacken. And while we know that the actual recipe is from Sweden, there is some dispute to its specific origins – some say the recipe was created in 1953 at the Hasselbacken restaurant in Stockholm, while others say that the recipe came from a Swedish cookbook published in 1929.
Regardless, using the Hasselback recipe will elevate the look (and crispiness) of basic roasted or baked potatoes. While this recipe recommends serving with homemade Ranch Sauce, feel free to load them up with your favourite baked potato toppings: Sour cream, bacon, grated cheese and green onions, for example.
Roasted Hasselback Potatoes with Homemade Ranch Sauce
- 4 medium russet potatoes scrubbed
- 2 tbsp butter melted
- 2 tbsp olive oil
- freshly ground black pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp fresh chives finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- freshly ground pepper
- Preheat oven to 425°F.
- Place potatoes on a cutting board, slice potatoes widthwise into thin slices about 1⁄4 inch apart, leaving a 1/2 inch at the bottom to keep the potato intact.
- In a small bowl, mix melted butter and oil together. Place potatoes in an 8 × 8-inch baking dish, season with salt and pepper, brush over half the butter/oil mixture.
- Bake in the oven for 30 minutes. Remove from oven and brush with remaining butter mixture. Return to oven and cook until tender, about 30 minutes.
- Serve roasted hasselback potatoes alongside homemade ranch sauce for dipping.
- In a small bowl mix together sour cream, mayonnaise, chives, garlic and onion powder. Season ranch sauce with salt and pepper.