I like a good plain baked potato but sometimes you want to have a little more fun. These Hasselback Potatoes come from a famous restaurant in Sweden from what I’ve read online. I also see that in Ireland they’re called accordion potatoes. Whatever you call them, they’re good and not much more work than baking a whole potato.
They have the softness of a baked potato at the bottom but with a crispy cheese and breadcrumb topping and partway down the slices. After scrubbing the baking potatoes, you’ll need to cut them into thin slices but not cut all the way through to the bottom. You can use a pair of chopsticks, like I did, or the handles of two wooden spoons to stop the knife from going all the way through.
You can make these as simple as you’d like with just butter and salt or add some herbs and spices. I used regular homemade bread crumbs and grated Parmesan cheese. I think they’d be great with Panko breadcrumbs, too.
Hasselback Potatoes aka Accordion Potatoes
- baking potatoes
- salt optional
- bread crumbs
- grated Parmesan cheese
- Scrub the potatoes and then slice them crosswise into thin slices but don't slice all the way through. This is made easier by lining up chopsticks or wooden spoons on either side of the potato to stop your knife from going all the way down.
- Melt the butter and optional salt.
- Place the potatoes on a baking tray lined with foil.
- Spread the butter across the top of the potatoes and gently open the slices so the butter gets inside as well.
- Bake at 425 for 40 minutes or so.
- Pull the potatoes out of the oven and top with bread crumbs and grated cheese.
- Bake another 20 minutes or so until done to your liking.