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Swedish Hasselback Potatoes

Swedish Hasselback Potatoes

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cooking Time: 1 hour
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  • 2 lb Potatoes, peeled
  • 2 oz Butter
  • 2 tbsp Fresh rosemary, chopped
  • 2 tbsp Fresh thyme, chopped
  • 2 cloves Garlic, finely chopped
  • Salt, to taste


  1. Preheat oven to 400F.
  2. Melt butter in a pan over low heat. Add the rosemary and thyme and let cook for 5-10 minutes on lowest heat possible, don’t let it simmer.
  3. Make a small horizontal cut on the bottom of the potatoes. On the opposite side, make deep cuts across the potatoes. The cuts should be about 2/3 deep and about 2 mm apart.
  4. Place potatoes, sliced side up, on a baking sheet lined with parchment paper.
  5. Brush the potatoes with the butter mixture.
  6. Bake for about 60 minutes, brushing the potatoes with more butter mixture 2-3 times during cooking. Cooking time may vary depending on the size of the potatoes. When done, the potatoes will be fork tender.
  7. Serve immediately.


Recipe adapted from