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Hasselback Potatoes with Paleo Sour Cream

Hasselback Potatoes with Paleo Sour Cream

Potatoes themselves do not come from Stockholm or Ireland, they originate from Peru and northwestern Bolivia, but they have made a large impact on dining around the world. Hasselback potatoes were created in Sweden, some multi-decades ago, as a restaurant attempt to make a special dish that ended up being slightly crispy on the outside, and creamier on the inside. In simplest terms, they are cut like an accordion, or fan, and roasted in the oven with butter, salt and pepper on top.

It isn’t a variety of potato, rather a style of cooking which defines them, and as far as spices go you are only limited to your imagination and what herbs are in your cupboards. You can use any potato you like, but be sure to use medium size potatoes, and not larger, to keep each potato at a single serving size. We recommend peeling the potatoes as well because that’s where the potential toxins are at, but if you can get organic or heirloom varieties at a local market, then you can eat them with the skins on. Either way they will taste delicious.

You can serve Hasselback potatoes as an appetizer to just about any meal, but we really love them with a nice juicy ribeye steak or mustard-crusted chicken drumsticks. And don’t forget the light cucumber and carrot salad, for sometimes it is nice to have a complete meal, just as if you were dining out at a restaurant!

Hasselback Potatoes With Paleo Sour Cream Recipe

Serves: 4Prep: 15 minCook: 45 min

Protein: 9g / %

Carbs: 66g / %

Fat: 27g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 large potatoes, peeled
  • 2 tbsp. ghee or cooking oil
  • Sea salt and freshly ground pepper, to taste

Paleo Sour Cream

  • 1 can full-fat coconut milk, chilled overnight
  • 2 tbsp. finely chopped chives, plus more as a garnish
  • Juice of 1/2 lime
  • Sea salt and freshly ground pepper to taste


  1. Pre-heat the oven to 350 F.
  2. Slice slits into each potato, taking extra care not to cut all the way through.
  3. Place the potatoes in a baking dish.
  4. Drizzle with ghee or oil and season to taste.
  5. Place the potatoes in the oven and bake for 45 minutes to 1 hour, until cooked through.
  6. To make the sour cream, turn the can of chilled coconut milk upside down then carefully drain away the water.
  7. Remove the thick cream and place in a bowl.
  8. Add the remaining ingredients and mix well.
  9. Place in the fridge until you’re ready to serve.
  10. When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
  11. Serve immediately.