Potatoes are such a versatile food. Potato chips, French fries, au gratin, mashed potatoes — some of the tastiest side dishes are made from the vegetable. When you want to take your potato game to the next level, it’s time to make Hasselback potatoes. These dressed up potatoes, which I’m making with sweet potatoes, are sure to be crowd-pleasers.
What Are Hasselback Potatoes?
So what is a Hasselback potato? Don’t worry, it’s not a fancy cooking method you haven’t learned yet. This potato gets its name from the restaurant it was invented in, the Hasselbacken in Stockholm, Sweden. The “when” isn’t clear … Though some people claim it happened way back in the 1700s, it’s more likely that the recipe was created in the 1950s. (1) But no matter how long it’s been around, Hasselback potatoes are delicious.
What makes a Hasselback potato is the way it’s prepared. A Hasselback potato is sliced about three-quarters of the way through, sliced but still intact on the bottom.
One trick to do this easily is to place the potato between two spatulas to keep it from moving. If your potatoes are on the small side, you can also place them on a wooden spoon; as you slice, the wood will keep the knife from cutting all the way through.
And trust me, you want that potato in one piece. The delicious result is a potato that’s crisp on the outside, like fries, but soft and creamy on the inside, like a baked potato, but with all the flavor packed between slices instead of only on top. It’s the best of both worlds!
You can use any potatoes you’d like to make Hasselback potatoes, though I love making them with sweet potatoes for the additional nutritional benefits. You can make the slices as thick or as thin as you’d like. You’ll add your fat of choice, like butter, ghee or avocado oil. Next come the seasonings, and then anything else you enjoy on potatoes.
What makes my Hasselback sweet potatoes recipe so tasty is the combination of flavors we’re using. We’re going to make a delicious seasoning blend made from avocado oil, hazelnuts and herbs that we’ll spread all in the potato crevices. Then, before serving, we’ll top the potatoes with chives, creamy goat cheese and maple syrup to bring out the potatoes’ natural sweetness.
This Hasselback potatoes recipe makes an amazing side dish for steak, chicken or, well, anything. If you want, you can even pair them with a side salad and make it a full meal.
- 223 calories
- 3.83 grams protein
- 12.1 grams fat
- 26.46 grams carbohydrates
- 14.4 grams sugar
- 12,010 IUs vitamin A (515 percent DV)
- 1.16 milligrams manganese (64 percent DV)
- 0.35 milligrams vitamin B2 (31 percent DV)
- 0.24 milligrams vitamin B6 (18 percent DV)
- 2.52 milligrams vitamin E (17 percent DV)
- 11.6 milligrams vitamin C (15.5 percent DV)
- .63 milligrams vitamin B5 (12.5 percent DV)
- 0.12 milligrams vitamin B1 (10.5 percent DV)
- 0.19 micrograms vitamin B12 (8 percent DV)
- 0.68 milligrams vitamin B3 (5 percent DV)
- 3.25 micrograms vitamin K (3.5 percent DV)
- 13.65 milligrams choline (3 percent DV)
How to Make Hasselback Potatoes
So how do you make these divine potatoes? You’ll be happy to know it’s not very difficult. They also don’t take any longer to cook than a normal baked potato. Here’s how to do it.
Preheat the oven to 400 degrees Fahrenheit. Combine avocado oil, hazelnuts, rosemary, thyme, garlic, salt and pepper in a food processor.
Blend the mixture until the nuts are chunky.
Next, place the sweet potatoes in between two spatulas to prevent the potatoes from moving while cutting.
Slice the potatoes three-fourths of the way through, leaving the underside uncut (each cut half a centimeter apart).
Spread the oil and nut mixture on top of each potato, making sure to get that mix into the crevices as well.
How great do these Hasselback potatoes look already? And we haven’t even baked them yet!
Slide the baking dish into the oven and bake the Hasselback potatoes for about an hour, or until they’re fork tender.
And now, for the final step, top the Hasselback sweet potatoes with the chives, maple syrup and goat cheese.
Devour at will!
1 hour 20 minutes
10 (half a sweet potato)
- 5 medium sweet potatoes
- ¼ cup avocado oil
- ¾ cup goat cheese
- ½ cup hazelnuts
- 2 tablespoons rosemary
- 1 tablespoon thyme
- ½ cup maple syrup
- ¼ cup chives, minced
- 2 tablespoon garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Preheat oven to 400 degrees F.
- Combine avocado oil, hazelnuts, rosemary, thyme, garlic, salt and pepper in a food processor and blend until nuts are chunky.
- Place sweet potatoes in between two spatulas to prevent the potato from moving while cutting.
- Slice the potato ¾ of the way through, leaving the underside uncut (each cut ½ a centimeter apart).
- Spread the oil and nut mixture on top of each potato, making sure to get into some of the crevices.
- In a 9x13 baking dish, bake for 1 hour, or until potato is fork tender.
- Top with chives, maple syrup and goat cheese.