If you fancy something just a little bit fancier than a roast potato, we have a great suggestion for you! Baby Hasselback Potatoes are a lovely alternative to roast potatoes when you’re looking for a good-looking side dish to put on your plate without compromising on flavours and textures! Try them, these fancy roast potatoes might just become your favourite side dish ever!
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What Is A Hasselback Potato?
Hasselback Potatoes, also known as Hasselbackspotatis, is a Swedish roast potato side dish originating in ’50s Stockholm. Potatoes are cut ¾ or halfway through into thin slices creating a fan-like apparance and crispy texture after roasting! Often, flavour is added to the potatoes, be it paprika, cheese or herbs!
Why Hasselbacks Are The Best Alternative to Roast Potatoes?
Let’s be honest, Hasselback potatoes are simply a fancy version of a roast potato! Due to the way they are cut, they cook quicker and don’t need parboiling, but you will need to spend some time making the cuts. All in all, we find that Hasselbacks are still slightly quicker to make.
What is more, they look so much fancier than your regular roasties, so you can really impress your family and friends!
How To Cut Baby Hasselback Potatoes?
The best way to cut Hasselback potatoes without cutting all the way through is to use the spoon method. Simply place two wooden spoons on either side of the potato to secure it in place. If you’re using small baby potatoes, you will need something thinner. For our mini Hasselback potatoes, we got away with using wooden skewers. Using a sharp thin-bladed knife, make evenly spaced slices across the entire potato, only leaving the bottom ⅙ of the potato uncut so that the potatoes don’t fall apart when you cook them. Be sure only to slice ¾ of the way through, so the potato remains intact at the base.
What Potatoes Are Best For Hasselback Potatoes?
The success of your Hasselback potatoes depends very highly on the type of potato itself. It is important to choose a firm, non-floury potato type that will not fall apart. Since you’re making lots of thin slits, you want a sturdy waxy type that will hold in the heat. We find that Charlotte, Jersey Royals and generic Baby Potatoes you buy in British supermarkets work very well. Just go for a waxy potato type, not too large in size.
Adding Flavour To Baby Hasselback Potatoes
We love our Parmesan Hasselback Potatoes, but if you wish to add more flavour to your potato side dish, you may want to add some extras, like:
- Rosemary. Chop up a sprig of rosemary very finely and mix in with the butter/oil to distribute all over the potatoes when brushing. Perfect when serving these roast potato alternatives with a traditional Sunday Roast (especially lamb!).
- Add a tablespoon of harissa or chipotle paste for a spicy twist. This is perfect served with North African dishes!
- Sprinkle with cayenne pepper, smoked paprika or any other spices you fancy before baking. A perfect sidekick to any BBQ!
Preheat the oven to 200°C. Line a baking tray with aluminium foil (we highly recommend Kirkland Signature Foil – it is strong and lasts forever!). The foil reflects heat and helps potatoes crisp up better.
Place two thin bamboo skewers on a cutting board with a baby potato between them (use wooden spoons if cooking large potatoes). Using a sharp, thin-bladed knife, cut slits into the potato 3mm apart. The skewers will prevent the potatoes from being cut all the way through (see photos below). Repeat with all the potatoes.
Place baby potatoes in cold water and leave them to soak for 10 minutes to release starch. Then dab them with a paper towel to dry. Place the potatoes in the prepared baking tray.
Mix the melted butter and oil in a small bowl. Using a pastry brush, brush each potato with the mixture, getting inside all the slits. Be gentle not to break the potatoes into pieces. Reserve any leftover mixture. Sprinkle with salt.
Place the potatoes in the oven for 20 minutes. Then take them out and brush again with the remaining butter/oil mixture. Bake potatoes for another 20 minutes.
Remove potatoes from the oven and brush again. Sprinkle with parmesan and return to the oven for the final 5-10 minutes, until potatoes are crispy and the flesh is tender. Remove from oven and serve immediately!
The most common explanation for the name of these alternative roast potatoes is the name of the restaurant that they were first found in. The restaurant in Stockholm, Sweden, was called Hasselback!
No! Wash and scrub your potatoes but don’t peel them. The skin keeps the potato intact at the base once you cut thin slices, as well as provides for a lovely crispy experior after roasting!
Yes! After slicing, place baby hasselback potatoes in cold water and leave them to soak for 10 minutes to release starch. That only emans one thing – your potatoes will be crispy! Don’t forget to dab them with a paper towel to dry before roasting though!
More Alternatives to Roast Potatoes
Other tasty potato side dishes you may be interested in trying include:
Baby Hasselback Potatoes | Alternative to Roast Potatoes
- 16 baby potatoes
- 2 tablespoon vegetable oil
- 20 g butter melted
- ½ teaspoon coarse salt
- 10 g parmesan finely grated
- Preheat the oven to 200°C. Line a baking tray with aluminium foil.
- Place two thin bamboo skewers on a cutting board with a baby potato between them. Cut slits into the potato 3mm apart. The skewers will prevent the potatoes from being cut all the way through (see photos above). Repeat with all the potatoes.
- Place potatoes in cold water and leave them to soak for 10 minutes to release starch. Then dab them with a paper towel to dry. Place the potatoes in the prepared baking tray.
- Mix the melted butter and oil in a small bowl. Using a pastry brush, brush each potato with the mixture, getting inside all the slits. Reserve any leftover mixture. Sprinkle with salt.
- Place the potatoes in the oven for 20 minutes. Then take them out and brush again with the remaining butter/oil mixture. Bake potatoes another 20 minutes.
- Remove potatoes from the oven and brush again. sprinkle with parmesal and return to the oven for the final 5-10 minutes, until potatoes are crispy and the flesh is tender. Remove from oven and serve immediately!