I stole this recipe for Baby Hasselback Potatoes from a cookbook called Southern Living: Christmas Cookbook 2017. Cutting the potatoes almost all the way through is the twist on this potato dish. Baby potatoes are sliced leaving a small portion still attached to the bottom of the potato. The potatoes are placed in a baking dish and drizzled with melted butter and seasoning. When the potatoes roast the slices open slightly. Using the hasselback method makes a roasted potato look fancy enough for company.

Did you know? Hasselback potatoes are a type of Swedish baked potato, where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs and almonds are added on top of the potatoes. They were created in 1953 by Leif Elisson who was a trainee chef at the restaurant Hasselbacken on Djurgården in Stockholm.³ (see more trivia in the Trivia tab)

Preheat oven to 425 F. For the recipe you will need 10 (2 ½ oz) small Yukon Gold potatoes. Slice each potato crosswise at ⅛ inch intervals, cutting to within ¼ inch of the bottom of the potato. (Do not cut all the way through the potatoes.) I recommend using chop sticks to hold the potato in place, they also help you by stopping the knife from cutting all the way to the bottom of the potato.

Arrange the potatoes, cut side up, on a lightly greased baking sheet.

Combine ½ cup melted butter and 1 packet of dried onion soup mix.

Spoon the melted butter mixture evenly over the potatoes.

Bake at 425 F on the middle oven rack until tender, 45 to 50 minutes.

Serve several baby potatoes per person.

For other roasted potato recipes you can try Spectacular Potatoes or Onion Roasted Potatoes or Baked Garlic Parmesan Fries. You can substitute any potato you prefer in these recipes such as russet, Yukon or red potatoes.

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Baby Hasselback Potatoes

Cutting the potatoes almost all the way through is the twist on this potato dish. Baby potatoes are sliced leaving a small portion still attached to the bottom of the potato. The potatoes are placed in a baking dish and drizzled with melted butter and seasoning. When the potatoes roast the slices open slightly. Using the hasselback method makes a roasted potato look fancy enough for company.

Course Vegetable

Cuisine Swedish

Keyword Potato

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Ingredients

• 10 (2 ½ oz) small Yukon Gold potatoes
• ½ cup salted butter melted
• 1 ½ tbsp finely chopped fresh rosemary
• 1 oz blue cheese crumbled (about ¼ cup)
• ½ cup crumbled cooked bacon about 6 slices
• ¼ cup chopped fresh chives

Instructions

1. Preheat oven to 425 F. Slice each potato crosswise at ⅛ inch intervals, cutting to within ¼ inch of the bottom of the potato. (Do not cut all the way through the potatoes.) Arrange the potatoes, cut side up, on a lightly greased baking sheet.
2. Combine the melted butter, rosemary, and 1 tsp salt in a small bowl. Spoon ⅓ cup of the melted butter mixture evenly over the potatoes.
3. Bake at 425 F on the middle oven rack until tender, 45 to 50 minutes. Spoon the remaining butter mixture evenly over the potatoes. Sprinkle evenly with blue cheese and remaining ½ tsp salt. Bake until the cheese is slightly melted and the potatoes are golden, about 5 minutes.
4. Sprinkle evenly with the bacon and chives, and serve immediately.

Recipe Notes

I omit the rosemary, blue cheese, bacon and chives. A packet of dried onion soup mix is used instead; just mix it in with the melted butter. The prep is faster and the potatoes still taste great!