Named after the Swedish restaurant Hasselbacken where they were first served in the 1970s, Hasselback potatoes are making a comeback on tables across the world right now. They’re a lot more fun than a standard baked potato and they look so pretty when they come out all toasty and browned! You can play around with the seasoning or keep it very simple, but this recipe is for my personal favorite flavor combo.
3 medium potatoes, skin-on and scrubbed
3 cloves garlic, minced
4 tbsp olive oil or melted butter
2 tbsp grated Parmesan (optional)
1 tsp parsley
pinch of hot paprika
salt, pepper to taste
Preheat oven to 425 F.
Prepare the potatoes. Partially-cut each potato into thin slices, careful not to cut all the way through, so that the potato stays whole. This will create a fan effect when baked.
Combine all remaining ingredients. Using a butter knife, spread the mixture in between each slit. Rub the remaining mixture on the skin of the potato.
Place on a baking sheet and bake until golden brown and fanned open, about an hour. Serve right out of the oven with sour cream.
UPDATE: Tonight I tried this exact same recipe, but with a sweet potato, and it was fabulous. I don’t know about you, but sweet potatoes are already sweet enough for me, so I never add sweeteners when I prepare them. If you feel the same way, then try using a sweet potato instead for a healthier version of this tasty dish.