They look like little armadillos, but that’s where the similarities end. Originally a Swedish potato dish, the name “hasselback” comes from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. These hasselback potatoes are crispy in places, but still soft and buttery at their core, thanks to the increased surface area open to the oven’s heat. You can line up two knives on both sides of the potato to ensure you don’t slice all the way through.
Cooking the garlic in the bacon fat adds extra flavor. Any potato will do, not just red potatoes. If you want, you can swap out the butter for olive oil and instead of sour cream, you could add shredded cheese.
Pair the potatoes with our Warm Spinach Salad with Honey-Garlic Vinaigrette recipe, and finish with our amazing Pecan and Salted Caramel Cheesecake recipe.
Our Warm Spinach Salad with Honey-Garlic Vinaigrette recipe makes a perfect accompaniment to these hasselback potatoes.View the Recipe ›