These Hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!
Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and the these potatoes were first served there in 1953. The potatoes quickly gained popularity in Sweden for their tender baked potato interiors with their crispy, crunchy exteriors. As this dish gained popularity, this dish became known as Hasselback potatoes around the world.
Total time: 1 hr 10 min
Yield: 4 servings
Ingredients
4 potatoes
1/4 cup olive oil
1/4 cup butter melted
salt and pepper to taste
2 slices bacon cooked and crumbled
1/3 cup sour cream
1/3 cup finely chopped chives
1/4 tsp oregano
2 tablespoons green onions
Instructions
Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with olive oil spray.
Place a potato on a cutting board between two chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced, the chopsticks will prevent you from cutting all the way through.
Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
In a small bowl, whisk together the olive oil, butter, chives, oregano, salt and pepper.
Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
Bake for 50-60 minutes until potatoes are tender and browned.
Remove the potatoes from the oven; let them cool for 5 minutes.
Top each potato with the bacon and green onions over the top. Serve immediately.
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