The Hasselback Potatoes are sliced into thin wedges but left joined at the bottom, then baked until the layers fan out into crispy rounds.
To fan out the Hasselback Potatoes you cut the potatoes into slices but only halfway down and leave the potatoes joined together.
Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice.
This will make the potato fan out on the arch and then lightly brush the potatoes with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can.
The reason the Hasselback Potatoes are called Hasselback potatoes is because the Hasselback potatoes were invented and made popular in a restaurant called Hasselbacken.
The Hasselbacken restaurant was where Hasselback potatoes were made popular and invented and first served.
So that's where the Hasselback Potatoes got their name Hasselback.
Hasselback potatoes or Potato à la Hasselbacken are a type of baked potato, where they are cut about halfway through into thin fan-like slices.
The delicious Hasselback Potatoes are most often served with the main course, but can also be adapted into a side dish or canapé.
They are very easy to make even at home and are one of the best types of baked potatoes.