Hasselback Sweet Potatoes


If you’ve never tried Hasselback potatoes you are in for a treat: the crisp, golden edges of a homemade potato chip meet the soft, smooth center of a perfectly baked potato. This brilliant technique originates in Stockholm but has taken the world by storm; it’s a simple yet game-changing trick for revolutionizing what can be a very boring side dish. Here I use sweet potatoes which add more depth and flavor to the recipe, but any potato will work.

Hasselback Sweet Potatoes

  • 4 medium-sized sweet potatoes
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 teaspoon olive oil
  • 1 teaspoon finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Sour cream or greek yogurt for garnish (optional)
  • diced chives for garnish (optional)

Preheat the oven to 450° F (230°C). Line a baking sheet with aluminum foil.

Using a very sharp knife, make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

Stir together the butter, oil, thyme and a pinch of salt in a small bowl. Rub the potatoes all over with half of the butter mixture, getting in between the slices. Sprinkle generously with more salt and pepper. Set aside the butter mixture.

Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. Brush them all over with the remaining butter mixture before returning to the oven to finish baking.

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