Swedish Hasselback Potatoes with Herb Butter
Why this recipe works
- Crisp edges: Thin slicing increases the exposed surface area, helping the potato edges turn golden while the base stays intact.
- Buttery centre: Brushing with melted butter during baking seasons the cuts and keeps the middle tender.
- Fresh finish: Garlic and parsley are added at the end so the herb butter melts into the hot potatoes without losing its brightness.
Get the most out of this recipe
Texture tips
- For crisper edges: Cut the slices as evenly and thinly as possible, leaving the base intact so the potato opens slightly as it bakes.
- Keep them on a tray: Bake the potatoes uncovered on a baking tray so moisture can escape and the cut edges can colour properly.
Common mistakes
- Cutting through the base: Use chopsticks or a wooden spoon as a guide when slicing to stop the knife going all the way through.
- Checking the centre: The edges may look ready before the middle is tender, so test with a knife before removing them from the oven.
- Watch the tops: If the surface browns too quickly, reduce the oven to 200°C (390°F) for the final part of cooking.
Ingredient notes
- Best potatoes to use: Yukon Gold potatoes work well because they bake to a creamy centre while still crisping at the cut edges.
- Use fresh herbs: Fresh parsley gives the herb butter a cleaner finish than dried herbs, which can taste muted here.
- Using plant-based butter: Plant-based butter can be used, but choose one that melts smoothly and has enough fat to help the edges brown.
Make-ahead tips
- Best served fresh: Hasselback potatoes are at their crispest straight from the oven, shortly after the herb butter has melted into the slices.
- Reheating leftovers: Reheat on a baking tray at 200°C (390°F) until piping hot and the edges have re-crisped, then add any remaining herb butter.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Scrub the potatoes and pat them dry, then place each potato on a chopping board and cut thin slices across it, stopping just short of the base so it stays intact.
- Melt 60 g of the butter in a small saucepan over low heat. Set the potatoes on a baking tray, brush all over with the melted butter, then season with the fine sea salt and black pepper, working a little seasoning between the slices.
- Bake for 55 to 60 minutes, brushing once or twice with any butter on the tray, until the edges are crisp and the centres are tender when pierced with a knife. If the tops are browning too quickly, reduce the oven to 200°C (390°F) for the final 10 minutes.
- Meanwhile, finely chop the garlic and parsley. Mash the remaining 30 g butter with the garlic and parsley until well combined.
- Transfer the potatoes to a serving dish and let them stand for 2 minutes so the slices relax slightly. Spoon a little herb butter over each hot potato so it melts into the cuts, then serve straight away.
Recipe notes
Tips
- For neat slices, rest each potato in a wooden spoon or between two chopsticks while you cut, so the knife cannot go all the way through.
- If your potatoes are on the larger side, allow an extra 10 minutes in the oven and check doneness by sliding a knife into the centre.
Substitutions
- Replace Fresh parsley with Fresh dill for a more Nordic, aniseed-leaning herb butter.
- Replace Butter with Plant-based-butter for a dairy-free finish; melt and use it in the same way.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 12 to 18 minutes until piping hot and the edges re-crisp; add any leftover herb butter after reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Zucchine alla Scapece con Menta (Courgettes with Vinegar, Garlic and Mint)
Fried courgettes marinated with vinegar, garlic and mint
White Asparagus with Hazelnut Butter
White asparagus with browned hazelnut butter and lemon
Air Fryer Bacon
Crispy air fryer bacon cooked quickly in a single layer.
Caribbean Fried Plantains (Pan-Fried Ripe Plantain Slices)
Golden, caramelised plantain slices fried in oil
Za’atar Oven Chips
Oven chips tossed with za'atar, lemon and sea salt
Stoemp (Belgian Mashed Potatoes with Vegetables)
Belgian mashed potatoes with carrots, leeks, butter and milk
Palak Paneer (Spinach and Paneer Curry)
Smooth spinach curry with paneer
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
Corn tortillas dipped in black bean sauce with queso fresco
Vegetarian Mole Poblano with Roasted Cauliflower
Roasted cauliflower glazed in vegetarian mole poblano sauce
Menestra de Verduras (Spanish Spring Vegetable Stew)
Spanish vegetable stew with artichokes, asparagus and peas
Shish Tawook (Garlic Lemon Chicken Skewers)
Yoghurt-marinated chicken skewers with garlic, lemon and red pepper
Rahmspinat mit Spiegelei (Creamed Spinach with Fried Egg)
Creamed spinach topped with fried eggs
Duck Confit with Sarladaise Potatoes
Crisp duck confit with duck fat potatoes, garlic and parsley
Skillet Garlic Butter Steak Bites
Seared steak bites tossed with garlic butter and parsley
Air Fryer Garlic Butter Chicken Wings
Crispy wings tossed in garlic butter with lemon and parsley.
New Orleans BBQ Shrimp
Quick prawns cooked in buttery Worcestershire, lemon and pepper sauce
Gratin de Légumes (French Potato and Leek Gratin)
Potato and leek gratin with cream, garlic and Gruyère
Bacalhau à Brás (Shredded Salt Cod with Eggs and Potatoes)
Salt cod with eggs, shoestring potatoes, olives and parsley
You might also like
Sardinhas no Forno (Oven-Baked Sardines)
Oven-baked sardines with peppers, tomatoes, garlic and lemon
Weinschorle (White Wine Spritzer with Sparkling Water)
White wine mixed with sparkling water and served chilled
Bakewell Tart
Bakewell tart with raspberry jam and almond frangipane
Crispy Chickpea Tapas with Smoked Paprika and Garlic
Crispy sautéed chickpeas with smoked paprika, garlic and vinegar
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
Ochazuke (Tea-Poured Rice)
Steamed rice with salmon and nori, topped with green tea
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
