This classic Hasselback potatoes recipe for crispy Hasselback potatoes with spiced butter and fresh herbs calls for baby potatoes, also known as new potatoes, which cook faster. Brushed with the spiced butter at fifteen minute intervals, these mini Hasselback potatoes are crunchy on the outside and soft within, making a potato side dish that’s both elegant and comforting.
When it comes to recipes for potato side dishes, especially sides for a roast chicken or roast turkey, I find it hard to go past Terence’s heavenly creamy mashed potatoes, a rich Irish colcannon, a warm German potato salad, or my mother’s classic potatoes au gratin, which are some of our best recipes with potatoes on Grantourismo.
But this easy Hasselback potatoes recipe made with baby potatoes, which cook faster, provides some stiff competition. If you’re still deciding what potato side dish you’re going to serve with your Thanksgiving feast or are even starting to think about Christmas holiday meals, then consider these quick and easy Hasselback potatoes over boring old roast potatoes.
Of course Hassleback potatoes are still roast potatoes, they’re just finely sliced with close parallel cuts, about three-quarters through the potato so that it still holds together, and are brushed with butter (in this case a spiced butter) to add flavour and create the crispy texture and fan-like shape.
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Hasselback Potatoes Recipe with Baby Potatoes, Spiced Butter and Fresh Herbs
This classic Hasselback potatoes recipe makes crunchy Hasselback potatoes with spiced butter and fresh herbs that makes a fantastic side to roast chicken, a hearty stew, a great steak. Our Hasselback potatoes recipe is quick and easy because I use tiny baby potatoes or new potatoes, which cook quickly due to their smaller size obviously.
If you’re new to this style of potato, the provenance of Hasselback potatoes is Sweden and the dish is called Hasselbackspotatis in Swedish. Most sources claim the origin of Hasselback potatoes to be the Hasselbacken restaurant in Djurgården, Stockholm, where the dish was said to have been invented in 1953 by a young chef called Leif Elisson.
There is a recipe for ‘Hasselback Potatoes’, translated to ‘Oven Fried Potatoes’ in a cookbook on Swedish royal cuisine called the ‘Prinsessornas Kokbok’ (The Cookbook of Princesses) by Jenny Åkerström, dating to 1929, so there’s that. Wherever and however they started out, these days Hasselback potatoes are cooked all over the world and are one of those retro dishes that was popularised in the 1970s that are making a comeback.
And deservedly so. Because Hasselback potatoes are not only incredibly delicious, they’re infinitely versatile, plus they also look impressive. Don’t let that deter you. They’re not as tricky to prepare as they look. Let me share a few tips to making this Hasselback potatoes recipe.
Tips to Making this Quick and Easy Hasselback Potatoes Recipe with Baby Potatoes, Spiced Butter and Herbs
I have to confess that before I began cooking Hasselback potatoes, I was intimidated by them. They looked so elegant that I was certain they would require masterful kitchen skills that I didn’t have. When in fact, Hasselback potatoes are super easy and no special cheffing skills are required. So just a few tips to making this classic Hasselback potatoes recipe.
My recipe for Hasselback potatoes is easier than most as it makes the traditional Swedish Hasselback potatoes recipe with the addition of a couple of spices and fresh herbs. Unlike so many recent Hasselback potato recipes, there’s no long list of spices, various cheeses, bacon, breadcrumbs, and so on.
But this is a versatile recipe, so by all means substitute the spices and herbs with your favourites and feel free to sprinkle on some parmesan and breadcrumbs if you like. We just prefer subtle spiced flavours because the potatoes are served as a side dish, and will probably have a jus or gravy to soak up.
My Hasselback potatoes recipe calls for baby potatoes or new potatoes, because they’re not only faster to cook, but I think they taste better. They’re softer at the core (bottom) of the potato and crispier around the edges. If you want them crunchier and browner simply cook them longer.
Don’t be intimidated by the elegance of the Hasselback, nor all those seemingly precision cuts. Joking! My Hasselback potatoes are on the rustic side with rather uneven slices, but I like them that way. To achieve this home-cooked look, you just need a sharp knife and a tablespoon, or a teaspoon for the really tiny potatoes.
After cleaning and peeling your potatoes, sit a potato in the spoon and slice until the knife hits the spoon, the sides of which ensure the knife stops and doesn’t cut right through the potato.
If you prefer the perfection of a Stockholm restaurant’s Hasselback potatoes and on’t have a young chef called Leif on staff, then there are such tools as a Hasselback potato guide and a Hasselback potato slicing rack.
Use a silicone pastry brush to brush on the spiced butter so you get it right inside those grooves you’ve cut for maximum flavour and more crunch. Brush on the herbed butter just before serving, sprinkle on some chilli salt, and serve some sourdough bread on the side to mop up the butter.
Hasselback Potatoes Recipe with Baby Potatoes, Spiced Butter and Herbs
- 650 g small potatoes - around 20 potatoes x 20-30g each
- 60 g butter
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp cumin
- 1 tbsp fresh celery leaves or flat leaf parsley - finely chopped
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt or chilli salt - optional
- Heat your oven to 220°C (428°F) then peel the potatoes.
- Sit one potato in a tablespoon, holding it firm, and use a sharp knife to make parallel cuts, around 2-3mm apart, working your way from one end of the potato to the other. The spoon prevents you from slicing right through the potato; for tiny potatoes use a teaspoon. Repeat until you’ve done all potatoes then transfer them to a baking pan.
- In a microwave or small pan, melt the butter then stir in the salt, garlic powder, onion powder, paprika and cumin until well combined. Dip a silicone pastry brush into the spiced butter and brush all sides of each potato, ensuring it seeps into every groove of the potatoes.
- Bake for 45 minutes — longer if you prefer the potatoes crispier and darker than pictured — brushing them every 15 minutes with the spiced butter from the bottom of the tray..
- When the potatoes are to your liking, use tongs to transfer them to an oven-proof serving plate. Pour the melted spice butter into a dish. Return the potatoes to the oven, turned to low until you’re ready to serve.
- Combine the fresh herbs with the melted spiced butter and a tablespoon of extra virgin olive oil and brush on just before serving. Sprinkle with sea salt or chilli salt.
Please do let us know in the comments below if you make our quick and easy Hasselback potatoes recipe as we’d love to hear how it turned out for you.