Sliced Baked Potatoes, often called Hasselback Potatoes, are a Swedish-inspired dish where whole potatoes are thinly sliced—accordion-style—before being baked to golden perfection. Each slice crisps beautifully on the outside while the insides stay creamy and tender. The open cuts allow seasonings, melted butter, herbs, garlic, and cheese to seep into every layer, creating irresistible pockets of flavor and texture. Serve them as a rustic side for a roast, part of a festive spread, or even as a standalone snack topped with sour cream and chives.
The beauty of this dish lies in its versatility—keep it simple with olive oil and herbs, or dress it up with shredded cheese, bacon bits, or breadcrumbs for a luxurious crunch.
Ingredients: (serves 4–6)
- 4 medium-sized russet or Yukon Gold potatoes (scrubbed clean, skin on)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- ½ cup shredded mozzarella or cheddar cheese (optional)
- Chopped chives or parsley, for garnish
- Sour cream or crème fraîche, for serving (optional)
Instructions:
- Preheat the Oven:
Set your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper. - Slice the Potatoes:
Place one potato between two wooden chopsticks or the handles of two wooden spoons on a cutting board. Using a sharp knife, slice the potato into thin rounds—about ⅛ to ¼ inch thick—stopping just before the bottom so it stays intact. The spoons help keep you from cutting all the way through. - Prepare the Garlic-Herb Butter:
In a small bowl, mix together melted butter, olive oil, minced garlic, rosemary, and thyme. Season generously with salt and pepper. This mixture will seep into the potato slices for maximum flavor. - Season the Potatoes:
Gently fan out the slices of each potato with your fingers to help them open up. Use a pastry brush to coat the tops and in between the slices with the herb-butter mixture. Reserve some for basting halfway through baking. - Bake Round One:
Arrange the potatoes on your prepared baking sheet. Bake uncovered for 30–40 minutes, basting once or twice with reserved butter mixture. The potatoes should begin to open and the edges will start to crisp up. - Cheese It Up (Optional):
If using cheese, remove the tray after 40 minutes and sprinkle Parmesan or shredded cheese into the slices and across the tops. Return to the oven for another 10–15 minutes, or until the potatoes are crispy, golden, and fork-tender. - Garnish and Serve:
Once out of the oven, finish with a sprinkle of chives or parsley and a pinch of flaky sea salt if you like extra texture. Serve immediately with sour cream or your favorite dipping sauce on the side.
Flavor Variations:
- Spicy Kick: Add smoked paprika or chili flakes to the butter mixture.
- Loaded-Style: Top with crispy bacon bits, cheddar, and green onions before the final bake.
- Mediterranean Touch: Replace butter with olive oil and flavor with za’atar, lemon zest, and feta cheese.
Serving Ideas:
These sliced baked potatoes pair beautifully with grilled meats, roast chicken, baked fish, or veggie mains like stuffed bell peppers. They also make a great part of a brunch spread next to eggs, avocado, and crisp salad.
This dish is a visual and flavorful stunner—and I can see you adding your own signature, My, like a drizzle of garlic-lime yogurt or a dusting of toasted breadcrumbs and herbs. Would you like to design a festive version stuffed with caramelized onions or infused with a tropical twist? I’d love to help dream it up!