They look like little armadillos, but that’s where the similarities end. Originally a Swedish potato dish, the name “hasselback” comes from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. These hasselback potatoes are crispy in places, but still soft and buttery at their core, thanks to the increased surface area open to the oven’s heat. You can line up two knives on both sides of the potato to ensure you don’t slice all the way through.
Cooking the garlic in the bacon fat adds extra flavor. Any potato will do, not just red potatoes. If you want, you can swap out the butter for olive oil and instead of sour cream, you could add shredded cheese.
Pair the potatoes with our Warm Spinach Salad with Honey-Garlic Vinaigrette recipe, and finish with our amazing Pecan and Salted Caramel Cheesecake recipe.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 1 hr, 15 mins
- Active: 15 mins
- 2 ounces bacon (from 2 slices), chopped
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 pounds red potatoes
- salt and pepper
- Garnish with sour cream and chives
- Pre-heat the oven to 425°F.
- In a small sauté pan over medium heat, add the bacon. Cook the bacon until crispy, 3 to 5 minutes. Using a spoon to save the bacon grease in the pan, remove the bacon and drain on a paper towel-lined plate and keep warm.
- Add the garlic to the pan of bacon grease and cook over low heat for 1 minute. Add the butter, and continue to cook over low heat until the butter is melted, about 30 seconds.
- Carefully slice thin slits into the potatoes, stopping before cutting through the potato. Place the potatoes in an oven-safe pan. Brush or drizzle half of the butter mixture over the potatoes. Bake potatoes for 30 minutes.
- After 30 minutes, remove the potatoes from the oven and brush or drizzle with the remaining butter mixture. Bake for an additional 30 minutes. Top the potatoes with sour cream, bacon, and chives. Serve immediately.