Crispy hasselback potatoes

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 10 min
5 min
50 min
This company-perfect potato dish is named after Stockholm's historic Hasselbacken Hotel, but it is also known as accordian potatoes here in the US.


Uncooked Yukon gold potato(es)

20 oz, 4 (5-ounce), scrubbed

Olive oil

2 tsp

Garlic clove(s)

1 large clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp


  1. Preheat oven to 425°F. LIne small rimmed baking sheet with sheet of parchment.
  2. Peel potatoes, leaving lengthwise strip of skin on one long side of each potato. Place potatoes, skin-side down on cutting board. With thin sharp knife, cut each potato crosswise into 1/8-inch slices, stopping about 1/4 inch from bottom.
  3. Drizzle potatoes with oil, gently separating slices so oil can seep down and coat potatoes. Sprinkle with garlic, salt, and pepper, separating slices to ensure seasoning coats every slice.
  4. Place potatoes, skin-side down, on prepared baking sheet and bake until potatoes are browned and tender, about 50 minutes. Sprinkle with Maldon salt, if using.
  5. Per serving: 1 potato