The Canon

Hasselback Potatoes

Hasselbackspotatissv

Also: Accordion potatoes, Fan potatoes

A whole potato sliced almost through into thin parallel cuts so it fans open like an accordion, then roasted with butter (and often breadcrumbs) until the edges crisp and the centre stays soft.

Identity criteria

  1. 1A whole, unpeeled or peeled potato kept intact at the base
  2. 2Sliced into thin, parallel cuts most of the way down so it fans open
  3. 3Basted with butter (or oil) that seeps between the slices
  4. 4Roasted until the fanned edges turn crisp while the inside stays fluffy
  5. 5Often finished with breadcrumbs and/or grated cheese for extra crunch

Components

Base

PotatoessentialA firm, evenly shaped potato that holds its fan.

Fat

ButteressentialBrushed between and over the slices for crisping and flavour.

Seasoning

SaltessentialSeasons the layers.

Garnish

BreadcrumbsoptionalClassic topping for added crunch in the original recipe.

Grated cheese (e.g. Parmesan)optionalA common modern addition.

Technique

Accordion slicing
Thin parallel cuts that stop short of the base create the fan and maximize crisp surface area — the defining feature.
Roasting with basting
Butter working into the fanned slices crisps the edges while the core steams soft.

Form & serving

Served
Whole, fanned, on the plate as a side
Temperature
hot
Portion
one potato per person as a side
Pairs with
roast meats · fish · salads · sour cream

Character

Flavour

savourybutterycrispearthy

Texture

crisp fanned edges with a soft fluffy centre

Eaten

A classic Swedish-origin side dish for roasts and dinners, now popular worldwide.

When

all year · autumn · winter

Variations & related

Regional variations

  • Cheese-and-crumb hasselback · International

    Topped with breadcrumbs and cheese for a crunchy crust.

  • Loaded hasselback · US adaptation

    Filled with bacon, cheese, and herbs between the slices.

Related dishes

  • sibling Roast potatoes

    Same crisp-roasting aim achieved by a different cut.

  • pairs-with Swedish meatballs

    A natural Nordic plate pairing.

Substitutions

  • Butter → Olive oiladmissible

    Crisps well and makes it vegan-friendly.

  • Breadcrumbs → Omitadmissible

    Optional topping; the dish stands without it.

  • Accordion slicing → Leaving the potato wholeinadmissible

    Without the fan cuts it is just a roast potato, not hasselback.

Common mistakes

  • Slicing all the way through so the potato falls apart instead of fanning
  • Cuts too thick, so the slices never crisp and fan open
  • Under-basting, leaving the layers dry instead of buttery and crisp
  • Roasting too short, leaving a hard or undercooked centre

Provenance

Created at the Hasselbacken restaurant in Stockholm, Sweden, in the 1950s; named for the establishment and now adopted worldwide.

References

  1. 1.Swedish culinary history
  2. 2.Hasselbacken restaurant origin

Confidence: high