Hassleback Potatoes

Servings : Serves 3-4

This Swedish potato dish is simply spectacular for all it’s simplicity. It has an impressive appearance and takes your average baked potato to a whole other level! A golden crispy exterior and soft fluffy interior makes this one of the most perfect side dishes.


  • 6-8 oval shaped potatoes
  • 3 tbsp. melted butter
  • 1 tsp. salt
  • 1/2 tsp. black pepper powder
  • pinch of turmeric or paprika powder for colour
  • 2 tbsp. grated cheese (I use either mozzarella or cheddar, but any that you like will work)
  • 4 tbsp. breadcrumbs


Preheat the oven to 220 C.

Peel and rinse the potatoes. Then place the potatoes one at a time in a large wooden or metal serving spoon. Using a sharp knife, make slices across the potato. the spoon below will help prevent you from slicing all the way through the potato and keeps the depth of the cuts somewhat even, so make sure not to cut through all the way. It should stay connected at the bottom. After cutting, put the potatoes in water and rinse them out well to remove any starch from between the cuts/slices.

Blot the excess water off the potatoes and place them on a greased dish.

In a small bowl, put the melted butter and add a pinch of turmeric or paprika powder. Drizzle or brush HALF of this melted butter on the potatoes, trying to make sure that some of the butter goes into the cuts, then sprinkle each potato with salt and pepper.

Bake them for 35-40 minutes, then remove and drizzle them with the remaining half of the melted butter. Sprinkle the breadcrumbs and grated cheese and you can season again with a small pinch of salt and pepper. Put them back in the oven and bake for another 20 minutes or until they are golden and cooked through.

If your oven browns the potatoes too quickly, reduce the temperature slightly and cover them with aluminum foil for part of the cooking time.

Serve hot.

Enjoy! 🙂

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