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Slow Cooker Garlic & Chive Hasselback Potatoes

Get set to savour the most delicious baked potatoes you’ve ever tasted - we kid you not! These slow cooker garlic & chive Hasselback potatoes are Sweden’s take on an old favourite. Crispy skin and a creamy, buttery middle, these spuds will look ultra-impressive on the dinner table.

Swedish Garlic Hassleback Slow Cooker Potatoes 2


  • 4 large Yukon Gold or Bartlett Rooster potatoes
  • 4 large garlic cloves, sliced thinly, lengthways
  • 115g butter
  • 30g chives, diced
  • 6 tbsp olive oil



  1. Wash potatoes and slice thinly ¾ way through (don’t slice all the way to the bottom, you want the potato to stay together)
  2. Fill a large pan with enough water to cover the potatoes completely and bring to the boil
  3. Put the potatoes in the pan and boil for 4 minutes
  4. Remove potatoes from the pan, drain and place on a large plate or tray to cool
  5. Once cool, transfer potatoes to slow cooker
  6. Tuck a slice of garlic into each slice of potato to create a ‘fan’ effect
  7. Cut half of the butter into 8 slices and place 2 slices on top of each potato
  8. Drizzle half of the olive oil over potatoes
  9. Sprinkle with chives
  10. Cover and cook on high for 3 hours
  11. Cut the remaining butter into slices and place on top of potatoes, followed by the remaining olive oil
  12. Cook for a further 1 ½ hours then dig in!


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