The Side Dish: Accordion Potatoes

I came across this recipe for accordion or hasselback potatoes sometime in September. What made this recipe stand out from other potato recipes was the presentation. It’s one of the few dishes I’ve thought that I could make and it would look just as pretty as the pictures on the blog.

I also found the name variations interesting, accordion or hasselback potatoes. Accordion potato is obvious because of the way you slice the potato before baking it. But where did the name “Hasselback potato” come from? According to, “[t]his Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.”

My potatoes weren’t as pretty. I could have taken more time working on the presentation by arranging the rosemary so it looked better, but I didn’t because dinner had already been delayed and we were hungry. Still, they looked fancier than the usual baked potato and tasted great.

Accordion Potatoes

Adapted from The Culinary Chronicles


  • 4 potatoes, washed and dried (I used a generic baking potato) – approximate cost $2.00
  • 1/4 cup olive oil – approximate cost $1.00
  • 4 tablespoons of fresh rosemary, chopped – approximate cost $1.00
  • 4 cloves of garlic, very thinly sliced – approximate cost $0.35
  • Salt – approximate cost $0.05
  • Pepper – approximate cost $0.05


  1. Heat the olive oil.
  2. When the oil is hot, remove it from the heat, place the rosemary in the oil, and cover.
  3. Let the rosemary flavour infuse into the oil by letting the mixture stand for a minimum of 10 minutes.
  4. Preheat the over to 350 degrees Fahrenheit.
  5. Place the potato on a cutting board and place a chop stick on either side.
  6. Carefully slice the potato from top to about ¼ inch before the bottom, making sure not to slice all the way through (the chopsticks will help with this)
  7. Repeat as many times as possible, making the slices as thin as possible. (This will require patience! It took me about 5 minutes per potato, but believe me, it’s worth the time).
  8. Gently separate the slices one at a time and place a piece of garlic between each slice.
  9. Place all of the potatoes in a baking dish.
  10. Pour the rosemary and oil mixture over the potatoes.
  11. Season with salt and pepper.
  12. Bake until the potatoes are tender (about 30-40 minutes), basting the potatoes at least once.

Makes 4 servings (approximate cost: $1.11 per serving).

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