Roasted Hasselbeck Potatoes

I have exclaimed my love of all things meat and potatoes, so it may come as no surprise to you that these gorgeous Roasted Hasselbeck Potatoes rank high on my “I love you” list. Not only does this potato dish impress with its unique look, but it is a potato dish that meets so many of my spuds needs.

Roasted Hasselbeck Potatoes are thinly sliced potatoes, drizzled with olive oil, butter, parmesan cheese and cooked to crispy perfection!

Roasted Hasselbeck Potatoes ares soft in the middle, like a yummy baked potato. They are also crispy around the edges, so you have the crunch factor and then there is the saltiness from the parmesan cheese. If a baked potato and a crunchy roasted potato gave brith to a little spud, this is what you would have. They don’t require any special equipment to make, just your standard tater and a knife to cut them.

You can use just about any potato you have on hand. Keep in mind a russet potato is going to create a fluffier middle. A red potato or white potato is a dense, waxier potato and an Idaho potato or Yukon Gold potato is somewhere in between the two. I usually go with the Yukon Gold potatoes. Though, I have even used sweet potatoes, which are AMAZEBALLS too!!

Roasted Hasselbeck Potatoes are easy to make, but look complicated. They are simple ingredients made into an extraordinary side dish.

These potatoes get their name from the restaurant where they were created, The Hasselbacken Restaurant in Stockholm, Sweden. Reportedly, these were created for the first time by either a student chef or the owner of the restaurant in the 1700’s or was it actually the 1950’s as some claim? It depends on where you do your research, I guess. Obviously, there is a huge discrepancy in the reported history, but that doesn’t matter really, because what we are left with, is this awesome potato dish.

Roasted Hasselbeck Potatoes look a little complicated to make, but really, all you are doing to create these beauties is make slices averaging 1/8″ to 1/4″-inch thick along the length of the potato. You just want to be careful not to cut through the bottom.

There is actually a kitchen tool called a Hasselbeck Potato Slicing Rack, but I don’t have one of those. So, typically I would use two wooden spoons, with equal size handles, or even 2 wooden skewers that I have laying in the drawer. The idea is to have the potato sit between the two equal sized skewers or handles and this will prevent you from cutting through the bottom, because the knife will stop when it hits the skewer.

Once you have cut almost through the potato and made all of your slices, you will want to move the potato to a baking pan covered in parchment paper. Here you will drizzle oil and butter all over the potatoes and between the slices. Liberally salt the potatoes and then sprinkle parmesan cheese all over the top and between the slices as well, ensuring a really, yummy flavor all the way through the potato. I then sprinkle Italian Seasoning mixture over the top before popping these into a preheated oven for an hour and 20 minutes.

I like to serve these Roasted Hasselbeck Potatoes as a side dish for many different meals. They are hearty and filling, so they are perfect along side a piece of fish. They are a wonderful, crispy and crunchy dish that couples well with a juicy steak. They are fancy enough for company and yet simple enough to make for a weeknight meal. I hope you make these and enjoy them as much as we do!

I love Roasted Hasselbeck Potatoes. What is your favorite potato dish?