Jaws drop when you place these Hasselback Potatoes on the table. Not only are the most gorgeous potatoes in the land, they taste incredible too!
An accordion of crispy-on-the-outside, creamy-on-the-inside potatoes, with garlicky buttery amazingness sandwiched between each delicate wafer layer, these hasselback potatoes are a side dish your guests will remember.
It’s no secret that everyone loves good ol’ Roasted Potatoes, but hasselsbacks are something special.
What Is Hasselback?
- Hasselback is a cutting method involving thinly slicing about three quarters of the way through the spud while leaving the bottom intact.
- This creates extra surface area to coat the potatoes with flavor inside and out; the interiors of the slices become creamy, while the outside edges become crisp.
- Hasselbacking the potatoes looks very fancy, but it’s surprisingly easy to do and a fun way to add some flair to your meal.
And let me say again: HASSELBACK POTATOES TASTE SO GOOD.
The cutting method creates both crispy and creamy textures that set this dish apart.
You get the comfort of mashed potatoes with the crunch of a chip, all in one dish!
Why Are They Called “Hasselback” Potatoes?
The name “Hasselback” comes from a restaurant in Stockholm, Sweden called “Hasselbacken,” where hasselback potatoes were first created in the 1940s. The cutting technique is now widely used to elevate not only spuds, but also chicken, ham, squash, Hasselback Apples – you name it!
How to Make the Best Hasselback Potatoes
Slicing hasselback style takes a little extra time, but is not difficult. You can even do it a day in advance.
After slicing, you will simply slather the buttery flavoring between the slices, bake, then serve!
The Ingredients
- Potatoes. A starchy potato like russet (sometimes called Idaho potato) is my potato of choice for hasselback potatoes because the skin crisps nicely, and the potato really expands to soak in all the butter. This insides will get creamy and not gummy: score!
Tip!
Select potatoes of roughly uniform size so they cook evenly, as you will be baking them together.
- Butter. Potatoes + butter = a match made in heaven. Essential to the crave factor.
- Olive Oil. Mixed with the butter, it helps the potatoes crisp up perfectly.
- Garlic. Marries beautifully with the butter for a dynamo combo of flavor.
- Smoked Paprika. This is optional, but I enjoy it for adding a smoky, savory element reminiscent of bacon.
- Fresh Herbs. For color and to the potatoes to life. I recommend chives, parsley, or a mix of both. Go fresh here.
The Directions
- Make the melted garlic butter.
- Thinly slice the potatoes—place a wooden spoon on each side to keep from cutting all the way through.
- Brush the melted butter mixture in between potato slices and top of potatoes.
Tip!
Make sure you really get in between each and every slice when you are basting on the flavored butter and oil. Take a little time but SO worth it.
- Bake hasselback potatoes at at 450 degrees F for 45 to 55 minutes. ENJOY!
Hasselback Potato Variations
Besides the look, another fun thing with hasselback potatoes is they can be stuffed with different flavors and your favorite toppings, and even made into a main dish.
In the last 5 minutes of baking, remove potatoes from the oven and add desired toppings. Here are some I think would be delicious combinations:
- Bacon + Cheddar. Cooked and crumbled bacon plus shredded sharp cheddar, topped with sour cream for serving. You can prepare the bacon using the air fryer (easy instructions here: Air Fryer Bacon) or my favorite way, Baked Bacon in the Oven.
- Zesty Ranch. Brush with ranch dressing, stuff in Parmesan cheese, and then sprinkle on green onions and more cheese.
- Caramelized Onions + Gruyere. This is a rich combination that would make a special side dish for sure. You could also throw some bacon in there.
- Add Some Protein. Turn the potato from side dish to main dish by topping with some shredded chicken (check out How to Cook Shredded Chicken) or thinly sliced steak (see Air Fryer Steak to whip up steak easily).
Storage Tips
- To Store. Store for up to 5 days in refrigerator in airtight container.
- To Reheat. Bake leftover potatoes at 400 degrees F for 20-25 minutes or until heated through. Microwave can be used to reheat leftovers, but the potatoes won’t be as crispy.
- To Freeze. If frozen, hasselback potatoes will be mushy and not have the same crispy texture, so I don’t recommend it.
How to Make Hasselback Potatoes in Advance
There are a couple ways to prep the potatoes in advance to save on time the day of serving.
- Pre-slice potatoes. You can prep the potatoes the day before; however, they need to be stored in a bowl of water and wrapped to prevent browning. Day of, drain and dry the potatoes as thoroughly as possible and then follow remainder of recipe and bake.
- Bake entirely. Alternatively, you can make the dish completely the day before, wrap tightly and place in fridge, and then rewarm in oven at 400 degrees F.
What to Serve with Hasselback Potatoes
These potatoes are a starring side with just about any dish. From Thanksgiving, to Christmas, to Easter, to any day between!
Recommended Tools to Make this Recipe
- Chef’s Knife. Every cook needs to have a good knife.
- Cutting Board. Kitchen essential. Get a BIG one so you can chop all your veggies on it.
- Baking Pan. Tried and true pans I use for everything from chicken to cookies!
The Best Non-Slip Cuttingboard
I love having a large, non-slip cutting board for all my cooking prep, especially veggies. This one is dishwasher safe and has grooves to catch any juices.
You and your guests are going to be big fans of this potato fan!
Frequently Asked Questions
To keep your knife from accidentally slicing all the way through the potato, lay chopsticks or the handles of wooden spoons on either side of the potato while cutting the layers. Then carefully slice even layers about ⅛” thick each. The best tool to make hasselback potatoes is a sharp knife and a little concentration!
To ensure the potatoes crisp up properly, make your slices thin and even – about ⅛” each, and do not overcrowd the pan when baking.
I prefer to not peel potatoes for hasselback potatoes, as the skins crisp up beautifully and have a nice, salty flavor. Plus the peels have good nutritional information, like vitamin C and fiber. You can peel the potatoes if you prefer, but it is not necessary.
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 4 large cloves garlic minced
- 2 teaspoons salt plus a few pinches
- 2 teaspoons smoked paprika optional
- 1/4 teaspoon ground black pepper
- 6 medium Idaho or other russet potatoes about 10 ounces each
- 3 tablespoons finely chopped fresh chives or parsley or a mix
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Place a rack in the center of your oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the olive oil, butter, and garlic in a small saucepan. Heat over medium-high. The oil will begin to sizzle as the butter melts. Swirl the pan and when the butter is almost melted, whisk it constantly. As soon as the butter is completely melted and the garlic smells ultra fragrant, remove the pan from the heat and whisk 15 seconds more. Stir in 2 teaspoons of the salt, the smoked paprika, and the black pepper.
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Place the potato on a cutting board and lay wooden spoon handles or chopsticks on either side of it. Cut the potato into very thin slices (about 1/8 inch), leaving 1/4-inch uncut on the bottom so that the potato stays intact (the spoon will help keep you from slicing all the way through). Transfer to the prepared baking sheet. Repeat with the remaining potatoes, leaving a little space between each.
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With a pastry brush, brush the butter mixture in between each potato slice (it’s worth it to get them all!) and over the top of the potato. Some of the butter mixture will seep onto the pan—use your brush to mop it right up and back onto a potato. If some of the cooked garlic is left in the pan at the end, simply discard it (it’s done its job flavoring the butter and oil). Bake until the potatoes are crisp outside and fork tender inside, about 45 to 55 minutes depending upon their size, rotating the pan 180 degrees halfway through if they are not roasting evenly. As soon as the potatoes come out of the oven, season with a pinch of additional salt and the fresh herbs. Let cool a few minutes, then enjoy.
- To Store. Store for up to 5 days in refrigerator in airtight container.
- To Reheat. Bake leftover potatoes at 400 degrees F for 20-25 minutes or until heated through. Microwave can be used to reheat leftovers, but the potatoes won’t be as crispy.
- To Freeze. If frozen, hasselback potatoes will be mushy and not have the same crispy texture, so I don’t recommend it.
Serving: 1potatoCalories: 306kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgPotassium: 919mgFiber: 3gSugar: 1gVitamin A: 571IUVitamin C: 14mgCalcium: 37mgIron: 2mg
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