Hassleback Potatoes

Hasselbacken is the name of a famous Swedish restaurant in Stockholm where this delicious twist on roast potatoes was created.

Hassleback Potatoes


8 potatoes, each approx. 85g (3 oz)

55g (2 oz) melted butter

Salt and freshly ground black pepper

Serves 4


1. Peel the potatoes, then place on a cutting board and cut a narrow slice from the bottom of each potato and discard, this will prevent the potato from rolling.  

2. Place on a chopping board with two wooden spoon handles on each side of the potato, lengthwise. Use a sharp knife and slice across, every 5mm (¼ inch). The wooden spoon handles will prevent the knife from cutting entirely through the potato to produce a fanned potato effect. After you have cut the potatoes, drop them into the cold water until ready to cook them.

2. Drain the potatoes and pat dry. Place in a lightly buttered baking dish and brush the melted butter liberally over the potatoes making sure it runs down the fanned slices.

3. Roast, uncovered, near the top of the main oven at 220°C (425°F), Gas Mark 7 for 40-50 minutes, brushing again with more melted butter halfway through cooking. These can also be cooked at a lower temperature for a longer time if necessary, move to the top of the oven to finish browning.

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