Easy Hasselback Potato

Hasselback Potatoes

Elaine Lemm

Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
252 Calories
19g Fat
12g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 252
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 18%
Cholesterol 208mg 69%
Sodium 160mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 9g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Don't tell anyone, but making hasselback potatoes is so, so easy. They look stunning on the plate and taste good as well, so the surprise is just how simple to make they are.

Hasselback comes from the Swedish Hotel in Stockholm of the same name - The Hasslebacken. What sets these potatoes apart is how pretty they look, and the slow roast gives you a cross between a roast and baked potato.

In this recipe, we are using fresh sage leaves (lovely when served with roast pork) but you can use any robust herb you like (by robust we mean will stand up to fierce heat, basil doesn't survive too well but sage, rosemary even tarragon work really well). We also use olive oil as we love the flavor, but you can use vegetable if you want less oil-taste.​

Use any potato for this which you would use for baking or roasting—Maris Piper works really well.


Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven 400 F or 425 F / 200 C (fan oven) 220 C / Gas Mark 7.

  3. Place the oil in a saucepan and heat to hot but not burning. Add the garlic and the sage leaves, lower the heat and let the garlic and sage infuse with the oil for 10 minutes. Remove from the heat and leave to cool.

  4. Wash the potatoes under cold, running water. Scrub them only if they are particularly dirty or have loose soil on them. Dry with a tea towel.

  5. Place the potatoes one at a time in the bowl of a wooden spoon. With a sharp vegetable knife, cut approx three-quarters through the potatoes in even slices taking care not to slice right through; the wooden spoon will prevent you from doing this.

  6. Lay the potatoes in an oven proof dish, carefully pour the oil over each one making sure the oil runs between the slices.

  7. Sprinkle with sea salt and pop into the center of the oven and bake for 50 to 60 minutes until the potatoes are golden brown and tender in the center (you can test this quite easily using a toothpick, but be careful not to split the potato slices.

  8. Once cooked remove from the oven and serve immediately. If you are not ready to eat them, cover carefully with foil and keep warm until ready.

  9. Serve and enjoy!


  • Serve the potatoes with roast meats, chops, fish. They can be made as an alternative to a baked potato with a filling on the side, which also makes them useful as a vegetarian dish.
  • The potatoes are also lovely cold, so are very useful for a buffet table, at a picnic, even a lunch box. Use tiny potatoes to make canape sized Hasslebacks, do not make too many incision in them and dot with flavored butter before serving for an extra treat.

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