Mom’s Swedish Potatoes

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!

Prep Time20

Cook Time1

Total Time1 20

Servings:

Calories: 443kcal

Author: Karin and Ken

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

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.

Nutrition