Hasselback Potatoes originated in the fancy Hasselbacken hotel and restaurant in Stockholm, Sweden. They are a form of baked potatoes that are sliced thin crosswise and infused with flavors as they bake. I found some beautiful baby purple sweet potatoes at the farmers market and thought they would be a perfect candidate. The smell from the brown butter and thyme while these are cooking is quite tantalizing, and the flavor is great too. The thyme flavor goes throughout every bite.
These are baby sweet potatoes, and will cook in much less time than large sweet potatoes.
Start by slicing off the ends and a thin portion off the bottom to make it safe and stable surface for making the slices.
A trick for cutting to the prefect depth is to place the potato between two chop sticks, then make your slices. This prevents the slices from going all the way through the potato.
Make the thyme-infused brown butter by slowly heating the butter and thyme in a small saucepan until the sugar from the milk in the butter starts to brown. Thyme and butter go together so well and smell amazing.
Brush half of the brown butter onto the sweet potatoes and season with salt and pepper. Bake at 400 degrees for about 20 minutes, then brush the remaining brown butter on the potatoes. Bake for another 20 to 25 minutes.
More Sweet Potato Recipes to Try
Hasselback Sweet Potatoes
Ingredients
- 6 baby sweet potatoes I used purple
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme leaves removed from stems.
- kosher salt and pepper
Instructions
- Pre-heat your oven to 400 degrees.
- Cut the ends off the potatoes, then slice a base off the bottom for a stable base for slicing. Place a potato between two chopsticks and make 1/8″ cross slices being careful not to slice all the way through.
- Make the brown butter: Heat the butter and thyme in a small saucepan on medium. Cook until the butter is beginning to brown (about 5 minutes).
- Place the potatoes in a parchment paper lined baking dish. Brush half of the brown butter and thyme on the potatoes inside the slices and season with salt & pepper.
- Bake for 20 minutes, then brush the remaining brown butter on the potatoes.
- Bake for another 20 to 25 minutes or until the potatoes are beginning to crisp and are cooked through (depends on the size of your sweet potatoes)
- Serve hot and garnish with sour cream or other baked potato toppings.
I love purple sweet potatoes! These are, by far, the most elegant Hasselback potatoes I’ve seen. I’m loving the lighting and the softness of the picture.
Thanks, Kristen. You are too kind! I really like how the photos came out too. I will try and replicate the lighting with my next shoot. 🙂
Love your tip of using the chop sticks Justin! Genius! I’ve never made a hassle back potato before. I will have to try!
You will definitely have to try making hasselback potatoes. They are super fun and there are tons of great recipes with yummy toppings out there.
These potatoes look heavenly! I love the idea of adding thyme-infused butter to them – I can just imagine the fragrance wafting from the oven as these baked. Also, I’ve heard of the chopstick idea, but never remember to do that. It looks like the perfect way to cut the potatoes without going all the way through, like I tend to do (oops!).
Your photography is stunning too, Justin. I really love your site and the way you elegantly style and photograph your food. 🙂
Thank you, Beeta. The smell of thyme and butter has got to be one of the best smells in the world. 🙂