Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes were first created in 1953 by trainee chef Leif Elisson at restaurant Hasselbacken on Djurgården in Stockholm, Sweden. Talk about the student becoming the master!

Although there have been many, many variations of this dish created over the years, the concept remains the same: Slice halfway through as many times as possible, and bake till it's golden brown and crunchy!


• Potatoes I 4 I Extra Large
• Butter | 80g | Melted
• Oregano | 1 Tbsp | Dried
• Rosemary | 1 Tbsp | Dried
• Basil | 1 Tbsp | Dried
• Salt & Pepper | To Season
• Olive Oil | To Coat 


STEP 1 | Preheat the oven to 200c. Slice the potatoes half way down (use a wooden spoon, or skewers as a guard to stop the knife cutting all the way through). Put to the side.

| In a small bowl, combine the melted butter & herbs. 

| Cover the potatoes in a generous amount of olive oil, then baste them with the butter/herb mix. Be sure to thoroughly coat the space between the slices.

STEP 4 | Place in a baking dish or oven tray, and roast for approx. 60 mins or until golden brown. Tip: For extra flavour and crispiness, continue to baste each potato with the butter/herb mixture every 20mins.

STEP 4 | Remove from the oven, and gently coat with a little extra olive oil and salt. Serve hot.


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