Crispy Oven Hasselback Potatoes (Swedish-Style)

French

These oven-roasted Hasselback potatoes turn simple spuds into a crisp, golden side with a tender centre.

Learn the foolproof wooden-spoon trick, seasoning ideas, and timing cues so every slice fans out beautifully on any weeknight.

The Best Oven Hasselback Potatoes :Swedish-Style, Easy, Foolproof Cuts

Swedish-style Hasselback potatoes always make an impression at the table.

Served alongside roast meat or baked fish, they offer the perfect contrast: crisp, golden edges and a soft, fluffy centre.

The secret lies in the slicing. After washing the potatoes thoroughly, keep the skin on and cut thin slices, about 3 mm apart without going all the way through.

As they bake, the cuts gently fan open, allowing olive oil and herbs to seep between each layer for maximum flavour and texture.

In Sweden, they are known as Hasselbackpotatis. The method is believed to have been created in 1953 by Leif Elisson while training at Restaurant Hasselbacken in Stockholm.

My friend Lunetoiles keeps the seasoning simple, but you can easily customise them with cheese, breadcrumbs, or fresh herbs.

The key is precision: clean, even slices that hold the base intact.

Ingredients You’ll Need for Perfect Hasselback Potatoes

• 800 g to 1 kg Small potatoes (for 4 peoples): choose similar sizes for even cooking; keep the skin on after washing for better structure and colour.
• Garlic: slip thin slices between a few cuts or mix into the oil for deeper flavour.
• Thyme: holds up well in the oven and perfumes the potato gently.
• Herbes de Provence: an easy way to add a roasted, herby aroma, sprinkle on top and between some slices.
• Olive oil: helps the layers crisp and carries flavours into the cuts.

Step-by-step instructions (easy and reliable)

• Heat the oven: preheat to 210°C / 410°F.
• Wash and dry: scrub the potatoes well and dry thoroughly (dry skin browns better).
• Use the no-fail slicing trick: place two wooden spoon handles (or chopsticks) on each side of a potato.
• Slice: cut thin slices, about 3 mm, stopping when your knife hits the wooden handles, this prevents cutting all the way through.
• Season: sprinkle salt, then add garlic, thyme, and herbes de Provence. For stronger flavour, tuck a little seasoning between a few layers.
• Oil: drizzle olive oil over each potato so it runs into the cuts.
• Bake: 40–50 minutes, depending on size.
• Check doneness: a knife should slide into the centre easily, and the edges should look golden and crisp.

Seasoning and filling ideas (make it yours)

• Simple herby version: olive oil + garlic + thyme + salt + herbes de Provence.
• Classic-style topping: butter + breadcrumbs + a little ground almonds for a richer crust.
• Extra comforting: tuck cheese and ham between a few layers (don’t overfill).
• Pesto twist: spoon a little pesto into the cuts before baking.
• Meal upgrade: add marinated chicken alongside; finish the potatoes with cheese near the end to melt and brown.

Troubleshooting (anti-fail tips)

• Slices breaking: use small, firm potatoes; slice gently with a sharp knife; keep the base intact with the wooden-handle method.
• Potatoes still firm: extend baking in 5-minute bursts until the centre is tender.
• Not crispy enough: keep slices thin (≈3 mm), add a touch more oil (or a little butter), and finish higher in the oven for the last few minutes if needed.

What to serve with (meat, fish, salad + sauces)

• Works beautifully with roast meats, oven-baked fish, or a crunchy salad.
• Homemade mayonnaise: classic dipping option for the crisp edges.
• Cheese sauce: cosy and rich, especially with grilled meats.
• Provençal aioli: my favourite, garlic and potatoes are always a good match.
• Yogurt white sauce: light and fresh, great with fish.

Storage, reheating, and make-ahead

• Store: cool completely, then refrigerate in an airtight container for up to 48 hours.
• Make ahead: you can slice the potatoes earlier and keep them chilled, well covered (dry them again before seasoning).
• Reheat: use the oven (180-200°C / 350-390°F for 10-15 minutes) to bring back crispness; microwaving softens the layers.

FAQ

• Can I use sweet potatoes? Yes, slice a bit thicker and watch closely, as they soften faster and can brown sooner.
• How do I stop the tips from over-browning? Lightly tent with foil for part of the bake, then uncover to crisp at the end.
• Can I freeze them? You can, but the texture is best fresh; if freezing, reheat in the oven until fully hot and crisp.
• Do I need to parboil first? Not necessary for small potatoes, but it can help very large ones cook through more evenly.
• What’s the best way to add cheese without burning it? Add cheese in the last 8-10 minutes so it melts and browns gently.
• How do I keep the cuts clean and even? A stable cutting board and a sharp knife make the biggest difference; slice with steady, short strokes.

Other side-dishes to try

• Five Guys–Style Cajun Fries
• Savoury Egg-Free Leek Tart
• Caprese Pasta Salad with Pesto