Hallie Norvet

Personal Chef Service


Garlic Hassleback Potatoes

Posted on December 2, 2012 at 11:30 PM

I had stumbled upon these beauties through my Pinterest account. So simple, so crispy, so visually appetizing! These Swedish potatoes get its name from Hasselbacken, the Stockholm restaurant where it was first served. They are sliced and cooked at a high temperature to create extra crispy edges with a creamy potato interior. Try these potatoes and turn your spuds from dull to delectable!

Serves 7


  • 7 Medium Russet Potatoes
  • 3 Cloves Garlic
  • 4 TB Butter
  • Olive Oil
  • Salt + Pepper


Pre-heat oven to 400 degrees. Slice even small slits into potato, making sure not to cut the entire way through. Some people use a large wooden spoon as a cradle for the potato, this is a sure-fire way to prevent cutting all the way through. Fan the potatoes and put onto an oiled  baking sheet. Thinly slice garlic, and stuff into potato slits. Make sure there is an even amount in each potato. Drizzle with 2 TB Melted Butter. Cook in oven for 30 minutes. Drizzle another 2 TB Butter onto potatoes, sprinkle with salt and pepper. Cook for another 15-20 minutes. The tops and edges should be golden brown while the interior of the potato should be soft and cooked through. Try the knife test.

I like to finish these with fresh chopped parsley and a dollop of creme fraiche. Simply delicious.

Categories: Side Dishes

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