Hasselback Potatoes

Hasselback potatoes is a popular Swedish dish that brings life to a boring baked potato. Having a really sharp knife and patience helps with this recipe. Careful not to slice all the way down the potato, or it will fall apart!

Serves 4


4 potatoes (I used new potatoes; feel free to use Yukon Gold or red potatoes)

2 cloves of garlic, thinly sliced

kosher salt

dried thyme

garlic powder

black pepper

olive oil


Step 1: Preheat the oven to 425F. Wash your potatoes. Keeping your non-dominant hand on the potato, begin to thinly slice the potato at one end. When you've reached half way, rotate the potato and do the same for the other end. Be careful not to go all the down the potato, or it will fall apart.

Step 2: In a small bowl, mix together the sliced garlic, some salt, thyme, garlic powder, black pepper and some olive oil, enough to moisten the spices together. Very carefully, push some garlic and spices into the crevices of the potato. With any remaining spices and olive oil, rub it over the potatoes.

Step 3: Drizzle the potatoes with some olive oil and place in a baking dish. Bake for 35-45 minutes, or until golden and a knife easily goes through the potato.