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Hasselback Potatoes (Hasselbackspotatis)


Hasselback Potatoes (Hasselbackspotatis)

Hasselback Potatoes

photo ©K. Diehl, licensed to About.com
Named after the Stockholm restaurant that first introduced them, Hasselback potatoes have been adopted widely by other European cuisines. Known as “accordion potatoes” in Ireland’s version of the dish, they’ve earned a new name in our household. I rechristened them “pillbug potatoes” … and watched our children eat them with as much delight as I!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 12 medium, oval-shaped potatoes, peeled
  • 3 Tbsp. butter
  • 1 tsp. salt
  • 4 Tbsp. grated Parmesan
  • 2 Tbsp. unseasoned bread crumbs


Preheat oven to 450º. Place a peeled potato on a wooden spoon, then cut down crosswise into thin slices along the length of the potato (the spoon will keep your knife from slicing all the way through the potato. You don’t want to cut more than 3/4 of the way down; the slices should still hold together at the potato’s base). Repeat for all potatoes.

Pull the slices of each potato gently apart, without separating them. Place them, sliced-side up, in a greased casserole dish. Dot with butter and salt.

Bake in oven 30 minutes, basting once or twice with the melted butter that accumulates in the bottom of the pan.

Sprinkle potatoes with grated Parmesan and bread crumbs. Return to oven and bake for an additional 25 minutes.

Yield: serves 5-6.

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