Hasselback Potatoes

  • Leif Elisson in 1953 was a trainee chef at the Hasselbacken restaurant in Stockholm, Sweden and invented these potatoes à la Hasselbacken.
  • I first came across them about two years ago on a stitching/craft week.
  • One of the ladies there made these for dinner.


  • 2 medium sized starchy potatoes per person
  • 2-3 tablespoons of olive or sunflower oil
  • 1 tablespoon of salt – flakes are good
  • 1 tablespoon of butter


  • Pre-heat the oven to GM6 – 200°C.
  • Have a baking tray ready.
  • Keep the skins on the potatoes, remove any blemishes.
  • Place the potato in the bowl of a large wooden spoon.
  • With a sharp knife cut even slits in the potato.
  • The side of the wooden spoon prevents cutting all the way through.
  • Place the potatoes on the baking tray.
  • Open up the fan a little.
  • Brush lightly with the oil.
  • Sprinkle on the salt.
  • Bake for 45 – 50 minutes.
  • Spoon any oil on the tray back over the potatoes.
  • Add a dab of butter onto each potato.
  • Cook for another 8 to 10 minutes.

This image has an empty alt attribute; its file name is 20210503_131040.jpg


  • You could microwave larger potatoes for around 10 minutes before cutting.
  • You can sprinkle the cut potatoes with dried herbs.
  • You could use spray oil.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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