Hassleback Potatoes

12 Nov

Hassleback Potatoes

I LOVE these Swedish roast potatoes. They’re very crispy and buttery and look pretty impressive. And let’s be honest, that’s the only thing that’s important.


  • Potatoes, I mean…
  • Butter
  • Olive oil
  • Salt

You want to try and find proper, oval potatoes. But don’t worry too much if you can’t. They’ll still work. You don’t have to peel your potatoes either, leave the skins on if you prefer.

Pre-heat your oven to 200°C/gas mark 6.

Slice the potato into segments, cutting almost the whole way through, try and be as even as possible. A helpful trick to making these is using a wooden spoon: pop your potato on top and the lip of the spoon should stop you chopping through the bottom.

Hassleback Potatoes


Heat up a knob of butter and the same amount of olive oil in a roasting tray until sizzling, and then add your potatoes cut side down, turning them over and making sure they’re coated. With a spoon drizzle a little of the oil and butter over them. Sprinkle with salt and pop in the oven to cook cut side facing up. (I added some fresh thyme and rosemary to the tin.)

Roast for around an hour to an hour an a half, until they’re lovely, golden and crisp.

4 Responses to “Hassleback Potatoes”

  1. Kat November 12, 2014 at 8:07 am #

    These look DIVINE! So impressive but apparently so easy. I love a potato. I’m in.

    • Sarah Duggers November 12, 2014 at 8:11 am #

      Definitely give them a go! They look like you’ve made a MASSIVE effort and everyone coos over them. Super crispy too.

  2. Food Urchin November 12, 2014 at 8:23 am #

    Your trick might just be better than my trick (might).

    Lovely looking spuds.

    • Sarah Duggers November 12, 2014 at 8:24 am #

      I like the skewer idea a lot though – it probably works better if you’re not as cack-handed as me which is why the spoon is perfect – I can just hack away like a loon.


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