Potatoes Hasselback: Butter-Bathed Potatoes and Crunchy Bread Crumbs

Updated: Mar 24




Do you know what Potatoes Hasselback are? I didn’t either, but chances are Great Aunt Lucielle does. Like wedge salads, creamed spinach, and David Hasselhoff*, Potatoes Hasselback are an old-school steakhouse staple that is finally enjoying a rightful comeback. Invented in the 1950’s at Stockholm’s Hasselbacken Restaurant, this 5-ingredient main or side dish is straightforward cooking at its best. Thinly sliced potatoes are basted in garlic-y browned butter until creamy inside and crispy outside, topped with golden, crunchy cheese and breadcrumb… yeah. I’m hungry too. They happen to look super, super chef-y, too. Don’t let that scare you off, either. The magic all happens before you even melt that whole stick of butter.



Cut ‘Em In


Most recipes for this dish call for 1/4“ slices. Lemme tell you how many times I’ve pulled out a ruler in my kitchen. Once. Today. Just for you. But I didn’t use the ruler as I cut the potato. Instead, I measured stuff around my kitchen that would help me guess-timate what a 1/4" looks like as I sliced. For my reference, a stack of 4 quarters is 1/4”.


As far as how deeply to slice into the potato, the deeper the cuts, the more the butter and garlic can permeate the potato. The tradeoff is the risk of cutting the potato apart. Popping your potato into the bowl of a spoon rest will act as a barrier to prevent cutting too deeply. To protect your knife, stop just before the knife touches the spoon rest.


And if you do happen to cut a potato apart, who cares? Not me.


Happy eating, y'all :)



Potatoes Hasselback


Serves 2-3 as a main dish, 4-5 as a side


2 lb Yukon gold potatoes, washed and dried

8 tablespoons butter

¼ cup plain breadcrumbs or ½ cup panko breadcrumbs

¼ cub finely shredded parmesan

4 cloves of garlic, gently crushed


  1. Preheat your oven to 400°.

  2. Stand the potato on its flattest slide and slice quarter-inch slices into the potato at least halfway through.

  3. In an oven-proof skillet, heat the butter and garlic over medium heat. When the butter is melted add the potatoes and baste 3-4 times, pouring slowly so the butter can sink into the slices. Season with salt and pepper.

  4. Transfer the skillet to the oven and bake for 40 minutes, basting at least 3 times throughout. Add additional butter as needed.

  5. Top potatoes with breadcrumbs and cheese and baste again, adding additional butter as needed. Bake for 10 more minutes.

  6. To serve, spoon any rogue butter or crunchy bread crumbs on top of your potatoes.




*Ok, ok, I know David Hasselhoff is not a steakhouse staple, but he was considered a beefcake, so it counts. And honestly, how many times could you type ‘hasselback’ without thinking of his Royal Orange-Shortedness?!


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