Hasselback Potatoes

Hasselback Potatoes

Baked crispy hasselback potatoes.

What could be more belly-pleasing than some warm starchy goodness, cooked so it’s crispy on the outside and seasoned perfectly with a delicious blend of fennel seeds, celery seeds, caraway seeds, rosemary and marjoram? (Aka Saturnalia)

It’s simple to make, presents well and is a bit of a twist on typical roasted potatoes. (Hasselback potatoes hearken back to a Swedish tavern named Hasselbacken where this dish was served.)

Serves 4

Prep time – 10 min

Roasting time – 45 – 55 min (Depending on the size of the potato)


4- 5 Large Roasting Potatoes

⅓ C Olive oil

1 Clove of Garlic, minced

2 tsp Saturnalia

½ tsp salt

Fresh ground pepper, to taste

4 Tbsp Sour Cream, to serve *Optional


  1. Line a baking sheet with parchment paper (or foil), drizzle with a bit of oil and pre-heat your oven to 450 degrees.
  2. In a mid-sized bowl, whisk olive oil, crushed garlic and Saturnalia together.
  3. Cut slits into potatoes, making sure to not cut all the way through (⅔ or ¾ of the way – don’t worry about precision.) **A hack for this is to place the potato between two cutting boards approximately the same thickness.**
  4. Roll the cut potatoes in the olive oil in the bowl and place them on the baking sheet with the cut sides up. Bake for 30 minutes.
  5. Take the pan out and either drizzle the seasoned oil over the potatoes or, if you have a pastry brush dab additional oil over each potato.
  6. Put the potatoes back into the oven for another 24 – 30 minutes. (Depedning on how large the potatoes are.)
  7. Serve warm with a dollop of *sour cream (*Opitonal)