Swedish Potatoes, also known as Hasselback Potatoes, are crispy potatoes drizzled with garlic butter and a crunchy topping of Parmesan and bread crumbs. This traditional Swedish potatoes recipe stands out because of the thin deep cuts in the potatoes that don't go all the way through to the bottom. This easy potato side dish is a real show stopper!
The cuts give the baked potatoes not only a beautiful presentation but makes them crisp on the outside and fluffy on the inside. The slices fan out some during the baking process, making this potato side dish a real show stopper.
The most important step of this recipe is cutting the potatoes. Keep the slices thin and don't cut all the way through the bottom!
Mom used to make these potatoes all of the time, and watching her baste them made us so excited for dinner! I love how the garlic butter drips down in-between each slice and infuses the entire potato with flavor.
Goodbye, boring baked potatoes! This potato side dish is a real show stopper that is incredibly simple to make and only requires four ingredients!
It is funny how some foods take you back to a different time and place. My mom's Swedish potatoes mean total comfort to me! To everyone else they're just plain delicious!
If you're a fan of potato recipes, you need to check out this cheesy potato casserole and air fryer garlic potatoes.
Swedish potatoes are a perfect side for smoked flank steak and easy pan fried pork chops. Honestly, they go well with just about any main course.
Why You Will Love This Recipe
- Hasselback Swedish potatoes are easily made with only 4 ingredients!
- It will look like you spent hours in the kitchen preparing them.
- Swedish potatoes are a budget-friendly side dish.
- Even the kids will enjoy these potatoes!
Ingredients in Swedish Potatoes
This Swedish potatoes recipe requires just a few ingredients!
- Medium to large baking potatoes
- Butter
- Garlic
- Bread crumbs
- Parmesan cheese
How To Make Swedish Potatoes
- Here are the step-by-step photos and instructions for making Swedish potatoes. For the complete instructions, check the recipe card further down on the page.
2. Prepare potatoes, with or without the skin. Make the slices as thin as possible, at least ¾ of the way through. Try to leave a thin uncut base so they appear to be in the shape of a fan.
3. Preheat your oven to 400 degrees.
4. Use a baking pan that is just large enough to hold all of your potatoes. You want minimal space between them but enough to baste the potatoes.
5. Melt half the butter in the baking pan. I put the baking pan in the oven while I'm preparing the potatoes. Once butter is melted and the potatoes are prepared, place them in the baking pan and roll them around in the butter. Sprinkle the potatoes with salt and dot the tops and in between slices with remaining butter.
6. Bake for between 60 and 75 minutes, depending on the size of the potatoes. Baste potatoes occasionally.
7. At about the 40-minute mark, add Parmesan cheese, or whatever cheese you're using.
8. Add breadcrumbs. My mother always sprinkled breadcrumbs on top. I don't, but I'll leave that decision up to you. Do not baste after you add the cheese and breadcrumbs.
9. Serve and enjoy every bite!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Swedish Potatoes recipe.
- Cheese: You can swap the Parmesan cheese for a Parmesan Romano blend, or whatever hard cheese you prefer.
- Topping: Omit the breadcrumbs if you like. I'm not sure if the breadcrumbs are part of the traditional Swedish potato recipe, but since my mom made it this way it is a tradition in my family. Sometimes I use breadcrumbs and other times i don't. I'll leave that decision up to you!
Variations
Want to personalize this Swedish Potatoes recipe? Here are some of my tried and true tips for changing up this recipe. Since there are so few ingredients in this recipe, the seasoning is where you can change it up. Some of my favorites are below:
- Fresh Herbs: Bake with a few sprigs of rosemary in the baking sheet or add some chopped fresh parsley over the top of the potatoes.
- Dried Herbs: Add a small amount of Italian seasoning, thyme or any other dried herb or herb blend to your garlic butter.
- Cooking Oil: Use a combination of olive oil and butter or just extra virgin olive oil.
If you love recipes like this, you might also enjoy Air Fryer Crispy Roasted Baby Potatoes.
Equipment
All you need are a handful of basic kitchen tools to cook up Swedish potatoes.
- Sharp Knife
- 9x9 or Similar Baking Dish
Storage
- Refrigerator: Store cooled potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Wrap cooled potatoes individually in plastic wrap and place in a zippered freezer bag. Freeze for up to 3 months.
- Reheat: To bake and serve directly from your freezer, unwrap potatoes and place them in a baking dish. Cover with aluminum foil and bake on 425 degrees for 30 to 40 minutes.
Tips
- Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent the potato from rolling.
- Here's a trick to help prevent you from cutting all the way through the potato! Place a wooden on either side of the potato to stop your knife as you slice.
- Use a really good butter when making Swedish potatoes.
FAQ
Do you have questions about making Swedish Potatoes? Here are some of the most commonly asked questions about this Swedish Potato recipe.
In the 1940's they were first served in Sweden's Hasselbacken Restaurant and Hotel.
All you need is a sharp knife to cut thin evenly spaced slices into the potato. There are special slicing tools available, though a knife works just fine.
More Potato Side Dish Recipes
If you're looking for more delicious potato side dish recipes, try Cheesy Ranch Twice Baked Potatoes and Alfredo Bacon and Cheese Potatoes.
Mom’s Swedish Potatoes
Equipment
Ingredients
- 4 potatoes russet or large baking potatoes
- ½ cup Parmesan cheese grated or shredded (optional) - (more or less to taste)
- ¼ cup breadcrumbs optional, more or less to taste
- ½ cup garlic butter, (¼ cup) sliced and (¼ cup) melted (more or less to taste)
Instructions
- Prepare potatoes, with or without the skin. Make the slices as thin as possible, at least ¾ of the way through. Try to leave a thin uncut base so they appear to be in the shape of a fan. Preheat your oven to 400 degrees.
- Find a baking pan that will just hold all of your potatoes. You want as little extra space between them as possible, but enough to be able to baste the potatoes.
- Melt half of the butter in the baking pan. I put the baking pan in the oven while I'm preparing the potatoes. Once butter is melted and the potatoes are prepared, place them in the baking pan and roll them around in the butter. Sprinkle the potatoes with salt and dot the tops and in between slices with remaining butter.
- Bake for between 60 and 75 minutes, depending on the size of the potatoes. Baste potatoes occasionally.
- At about the 40-minute mark, add Parmesan cheese, or whatever cheese you're using.
- Add breadcrumbs. My mother always sprinkled breadcrumbs on top. I don't, but I'll leave that decision up to you. Do not baste after you add the cheese and breadcrumbs.
- Bake for an additional 15-20 minutes or until the top of the potatoes is crisp and golden. You can broil these potatoes if you wish. Personally, I never felt the need to.
- Serve and enjoy every bite!
Notes
- Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent the potato from rolling.
- Here's a trick to help prevent you from cutting all the way through the potato! Place a wooden on either side of the potato to stop your knife as you slice.
- Use a really good butter when making Swedish potatoes.
Nutrition
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