A simple healthy baked hasselback potato recipe with variations to fit your lifestyle.
Today I’m here to share with you a simple “recipe” which I hesitate to even call a recipe since it’s more of a guide to make eating potatoes interesting and healthy (i.e. not fried in oil). Hasselback potatoes have been featured in food magazines and blogs everywhere and originated from Swedish cuisine. If you haven’t heard of Hasselback potatoes yet, then I’m happy to be the first to show you these beauts! Read on for how to make simple Hasselback baked potatoes.
Hasselback potatoes come from Swedish cuisine, and this dish is made by slicing the potato on top about halfway but not completely cutting through to the bottom to create a thinly sliced potato fan. Traditionally these are filled with butter, bread crumbs, cheese, almonds, and seasonings like garlic, black pepper, and sea salt. Today I’m sharing my take on it which includes yams, purple sweet potatoes, and gold potatoes filled with simple olive oil, sea salt, pepper, fresh garlic, and topped with chopped parsley. The beauty of this recipe is its versatility; you can literally “fill” it with anything and use whatever potatoes you enjoy, although I’m a fan of sweet potatoes!
Here are a couple ideas on how you can fill and make your own simple Hasselback potatoes:
- Sweet potatoes + coconut butter + cinnamon + maple syrup
- Gold potatoes + olive oil + garlic + parsley (as the recipe below celebrates!)
- Purple sweet potatoes + red chili + sesame oil + cilantro and fresh lime juice upon serving
- Any sweet potato variety + sea salt + tahini drizzled upon serving
- Gold potatoes + olive oil or ghee + sea salt + caramelized onions + dollop of Classic Cashew Cheese
- Any potato variety + olive oil + ground cumin + sea salt + dried onion powder + paprika
You guys can see there are so many ways to enjoy this recipe and cooking style, so I hope you enjoy it and can’t wait to see how ya make ’em!
- 6 large potatoes (use a variety you enjoy like gold, purple sweet, and sweet potatoes)
- 3-4 tablespoons olive oil
- 4 cloves garlic, minced
- Sea salt
- Freshly ground black pepper
- Garnishes: 1/2 cup freshly chopped parsley
- Preheat oven to 425 degrees F
- Clean the potatoes with warm water, dry. Using a sharp knife thinly slice each potato about 1/4-1/2 inch making sure you cut only halfway through the potato, not letting the slice complete. Repeat until all potatoes have thin slices that look like a fan on the top of the potatoes.
- In a large baking dish lined with foil or well greased with coconut oil, place hasselback potatoes sliced side facing up. Drizzle olive oil, sea salt, black pepper, and garlic in between the slices to fill.
- Bake for 25-30 minutes or until tender and golden brown.
- Store in an airtight glass container and reheat in the oven or on the skillet until warm. Serve as a side dish with optional garnishes in the blog post.
Have you tried making hasselback potatoes before? I’d love to hear what kinds of potatoes you’ve used with this “recipe”. If you make this at home, be sure to share your thoughts in the comments or by leaving a review which helps me make these recipes better for you. When you make this recipe, share a pic on Instagram with #nutritionstripped so I can see!
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