Reported to have been created at Stockholm’s Hasselbacken restaurant in 1953, Hasselback potatoes are a perennial holiday favorite. In lieu of a trip to Sweden, we created this pint-size version that trades the usual russet potatoes for baby Yukon Gold potatoes. The mini Hasselbacks are piled over a ranchy, oniony sour cream sauce you’ll want to spoon over everything from your next baked potato to your entire Thanksgiving dinner (gravy, who?).
Using young potatoes has many benefits: The spuds have a shorter cooking time and a higher ratio of crunchy scored edges to tender centers. They become teeny potato poppers you could just as easily serve as finger food at a cocktail party or side dish at a holiday dinner. To create their signature shape, use two chopsticks or very thin wooden spoons to stabilize the potatoes, then make thin slices crosswise with a sharp knife. The chopsticks will prevent you from slicing all the way through and ruining the accordion effect. Use your hands to massage olive oil onto the potato, taking care to get inside the potato slices so they crisp as they roast.
To keep in theme, we top these mini Hasselback potatoes with a smattering of chives, but a medley of fresh herbs or green onions—or even a sprinkle of Parmesan cheese—is never a bad idea. If you have leftovers, store the potatoes and sauce separately; reheat the potatoes in a 425° oven just until warm.
More Thanksgiving potato recipes, including air fryer potato wedges, cheesy potatoes au gratin, Perfect Oven-Roasted Potatoes, and, of course, Ultra-Creamy Mashed Potatoes, right this way →
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Silicone Pastry Brush
$11 At Amazon
East Fork Serving Platter
$160 At East Fork
Microplane
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Large Bowl
$18 At Amazon
Recipe information
Total Time
1½ hours
Yield
4–6 servings
Ingredients
Potatoes
2½
⅓
1
1
2
Spread and Assembly
1
⅓
2
2
2
1
1
¾
½
Preparation
Potatoes
Step 1
Place a rack in lower third of oven; preheat to 425°. Place 1 baby Yukon Gold, peewee, or new potato, scrubbed, on a cutting board so a long side is facing you and arrange a chopstick or the handle of a wooden spoon along each long side. Using a long knife, cut potato crosswise into ⅛"-thick slices, stopping at chopsticks (about ¼" before you cut all the way through). Transfer to a large bowl. Repeat with remaining potatoes.
Step 2
Drizzle cut hasselback potatoes with ⅓ cup extra-virgin olive oil and sprinkle with 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper. Gently massage oil all over potatoes, making sure to work some into slits. Arrange potatoes, cut side up, on a parchment-lined rimmed baking sheet, spacing at least 1" apart. Cover tightly with foil and bake potatoes until just barely tender, 20–25 minutes. Remove foil and continue to bake until tops of potatoes are golden brown and crisp, 40–45 minutes more.
Step 3
Stir together 2 garlic cloves, finely grated, and remaining 3 Tbsp. extra-virgin olive oil in a small bowl, then brush over hot potatoes.
Spread and Assembly
Step 4
Stir 1 cup sour cream, ⅓ cup mayonnaise, 2 Tbsp. finely chopped chives, 2 tsp. onion powder, 2 tsp. Worcestershire sauce, 1 tsp. fresh lemon juice, 1 garlic clove, finely grated, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Taste and season with more salt and/or pepper if needed.
Step 5
Spread sour cream mixture over a platter; arrange potatoes, cut sides up, on top. Scatter thinly sliced chives over, then sprinkle with flaky sea salt and more pepper.
How would you rate Sour Cream and Onion Hasselback Potatoes?
Leave a Review
Reviews (4)
Back to TopI am pretty sure the recipe should say 1/2 tbsp vs tsp in the spread recipe where it talks about Morton's salt. In the recipe for the potatoes, Diamond salt is used at a rate less than half of that of Morton's, but it is flipped in the spread recipe. Great taste. Love it!
Einar
Poulsbo, WA
11/19/2023
Am I missing where the oven temperature is suppose to be on these recipes? I am so confused how all the recipes say, "...cook in oven for __ minutes..." but never put oven @ this temp. I wish I new this before choosing to try something new this year & getting all the recipes from my Nov. issue of this magazine. Do I need to view this on my desktop instead of phone to see more info?
Aly
Woodland Hills, CA
11/24/2023
Subbed these for mashed potatoes this Thanksgiving and WOW they are delectable! They get a lovely crisp on the bottom, and the garlic oil with the sauce is amazing. Will be making this again for sure. I followed the recipe pretty exactly, but used green onions instead of chives.
Anonymous
Vermont
11/24/2023
Aly from Woodland hills - oven temps are given at the very beginning of the recipe so that you start the oven preheating right away. This is standard. This recipe is no different. Oven at 425
Anonymous
12/2/2023
@Aly, the oven temp is in the first part of the instructions. Generally they start out telling you "Set the oven to 425" or whatever so it is pre-heated and ready to go by the time you're done prepping the ingredients.
Bruce
San Francisco, CA
12/3/2023
This Hasselback recipe is fab! By the way, Hasselback Potatoes were first introduced in a restaurant in Sweden named Hasselbacken in the 1940's.
Anonymous
Green Valley AZ.
12/8/2023
These were a huge hit alongside the Christmas prime rib roast! I used regular Yukon gold potatoes so the cooking time was much longer.
Smashing Sucess
Moscow, Idaho
12/26/2023