Hasselback Potato with Roasted Veggies
Hasselback Potato with Roasted Veggies is a Swedish-inspired dish featuring a potato sliced accordion-style (but not all the way through) and baked until crispy on the edges and tender inside, often surrounded by roasted vegetables like carrots, onions, and bell peppers. The technique originated at the Hasselbacken restaurant in Stockholm in the 1950s and has since become a popular way to elevate simple root vegetables.
🍽️ Nutrition at a glance
This dish is moderate to high in carbohydrates from the potatoes and vegetables, with a moderate amount of fat if oil or butter is used for roasting, and relatively low protein unless paired with a protein-rich side. It provides good amounts of potassium, vitamin C, and fiber, with a typical serving ranging from 250 to 400 calories depending on oil and additions.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 7 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 400 mg |
| Potassium | 900 mg |
| Vitamin C | 30 mg |
| Vitamin B6 | 0.4 mg |
| Magnesium | 60 mg |
| Iron | 2.5 mg |
| Vitamin A | 150 mcg |
| Calcium | 50 mg |
| Folate | 40 mcg |
Per 1 medium potato with veggies (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
The Hasselback cut is unique because it maximizes surface area for crisping while keeping the interior soft, creating a textural contrast that’s both visually appealing and satisfying. Nutritionally, roasting vegetables at high heat can enhance the availability of certain antioxidants while caramelizing natural sugars for deeper flavor.
