Hasselback potatoes go all the way back to the 1700s when they were first created at the Hasselbacken Restaurant in Hasselback, Sweden - a restaurant that's still there today! While the potatoes are kept whole for this dish, the tops are thinly sliced, almost all the way down to the bottom, but not quite through. As they cook, those slices puff up and separate, which is also how these potatoes got their other name - accordion potatoes.
Once the potatoes are sliced, they are then traditionally stuffed with garlic, herbs, and red pepper flakes; and I generously brushed mine with butter instead of olive. When finished cooking, the slices are crispy and brown on the outside, but soft and fluffy on the inside. For loaded Hasselback potatoes, try stuffing them with cheese, bacon, and green onions before placing them in the slow cooker!
Slow Cooker Hasselback Potatoes 
Ingredients6 medium potatoes
4 cloves garlic, minced
2 tablespoons fresh parsley, minced
1 teaspoon red pepper flakes
salt to taste
freshly ground black pepper to taste
3/4 cup butter (185 ml), melted
Directions1. Line a slow cooker with parchment paper. Scrub the potatoes and pat them dry. Using a small sharp knife, thinly slice the potatoes, making sure the slices are about 1/4" thick and that the slices don't go all the way through the bottom. Place the sliced potatoes into the slow cooker.
2. Combine the butter, garlic, parsley, and red pepper flakes in a small bowl, and mix well to fully incorporate all ingredients. Generously brush this mixture over each potato, making sure that the brush reaches in between the slices. This will help them separate, puff up, and become gorgeous. Sprinkle the potatoes with as much salt and freshly ground pepper as you'd like.
3. Cover the slow cooker with a lid, and cook on high for 3 hours, or until the potatoes are tender between the slices and at the bottom.
Tip: For an extra flavor boost, sprinkle with grated parmesan after brushing with butter mixture!
