Hasselback Red Potatoes with Shallot Herb Butter Recipe - Clean Eating Magazine

Hasselback Red Potatoes with Shallot Herb Butter

Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.

Hasselback Red Potatoes with Shallot Herb Butter

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 small shallot, minced
  • 1/4 cup 
organic unsalted butter, room temperature
  • 1 tbsp fresh thyme leaves
  • 1 tbsp 
chopped fresh sage
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 6 red potatoes, scrubbed


  1. Preheat oven to 375°F. In a small bowl, combine shallots, butter, thyme, sage, pepper and salt.
  2. Make 10 to 12 deep slits crosswise in each potato, being careful not to cut all the way through. Smear 2 tsp butter mixture into slits of each potato. Wrap each potato in a square of foil and place on a baking sheet. Bake until potatoes are tender, about 35 to 40 minutes.

Nutrition Information

  • Serving Size: 1 potato with herbed butter
  • Calories: 226
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 20 mg
  • Fat Content: 8 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 102 mg
  • Sugar Content: 3 g