Easy Hasselback Potatoes Recipe (2024)

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If you’re looking for the perfect way to impress your guests with a delicious and elegant potato dish, look no further than this Hasselback potatoes recipe! Thinly sliced potatoes are roasted to perfection in a buttery garlic sauce, making them crispy on the outside and fluffy on the inside!

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We love potato recipes, give us potato casserole, southern mash, fingerling potatoes, or baby roasted potatoes any day, but sometimes, you want a showstopping potato dish on your table.

That’s where the mightily impressive yet easy Hasselback potatoes come in.

Why You’ll Love This Stylish Potato Recipe

Flavor Customization: One of the best parts about homemade Hasselback potatoes is the ability to tailor the flavors. Whether you like them smoky, spicy, or herby, you have complete control over the seasoning.
Perfect Crispiness: Let’s be honest, the crispy edges are everyone’s favorite part of a potato dish. With Hasselback potatoes, you get maximum crispiness without the hassle of deep frying.
Showstopper Presentation: These potatoes are a feast for the eyes as well as the palate. The unique accordion-like cuts make for a visually stunning side dish that elevates any meal.
Budget-Friendly: Potatoes are generally inexpensive, making Hasselback potatoes a cost-effective way to add some pizazz to your meal without breaking the bank.
Gluten-Free: Hasselback potatoes are naturally gluten-free, making them an excellent choice for those with dietary restrictions.
Fun to Make: Last but not least, slicing and seasoning Hasselback potatoes can be a fun culinary adventure. It’s a straightforward process that even cooking novices can master, yet it offers room for creativity for more experienced cooks.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

We show you just how easy it is to make perfect Hasselback potatoes everytime!

How To Make Hasselback Potatoes With Step-By-Step Instructions

Making our Hasselback potatoes recipe is easy if you follow our simple instructions.

A full printable recipe, along with the measurements in both US customary and metric, is available in the recipe card below.

Preheat your oven to 425°F/220°F.

How to cut Hasselback potatoes

Place a potato on a cutting board between two chopsticks or the handles of two wooden spoons.

Slice thin slices approximately ¼ inch thick but be careful not to cut any lower than 1/3 of an inch from the base of the potato, or it won’t hold together.

Repeat this process with the remaining potatoes.

Now, place the sliced potatoes on a prepared baking sheet and brush olive oil in between the potato slices.

Then, place the sliced potatoes in the oven and bake until they are tender and falling open, approximately 50 – 60 minutes.

Toward the end of baking the potatoes, make the butter topping,

Melt the butter and mix olive oil, minced garlic (or you can use garlic powder), rosemary, thyme, salt, and pepper.

Remove the potatoes from the oven and drizzle the melted butter mixture and sprinkle vegetarian Parmesan cheese over them and return them to the oven for a further 15 – 20 minutes.

Remove the cooked potatoes from the oven, brush them with any surplus butter mixture from the baking sheet, and garnish with fresh parsley or fresh herbs.

Serve immediately and enjoy!

We hope you enjoy making and eating your Hasselback potatoes and would love to hear how you got on with making them.

Please leave a comment below, and feel free to ask any questions you may have.

Recipe Notes and Expert Tips

Choose the Right Potato: Opt for medium-sized, starchy potatoes like Russets for the best results. They hold their shape well and offer a fluffy interior.
Slice Evenly: Use a sharp knife and aim for uniform slices about 1/8 to 1/4 inch apart. Consistent slicing ensures even cooking and crisping.
Use a Slicing Guide: To prevent cutting all the way through the potato, place it between two wooden spoon handles or chopsticks while slicing.
Preheat the Oven: Always preheat your oven to ensure that the potatoes cook evenly and achieve that coveted crispiness.
Season Well: Don’t be shy with the salt and other seasonings. Make sure to get the flavor into every nook and cranny for a tastier end result.
Test for Doneness: A fork should easily pierce the potato when it’s done. If the potatoes are browning too quickly, you can cover them with foil for the remaining cooking time.

What To Serve With Hasselback Potatoes

Hasselback potatoes are perfect when served with nut roast, lentil loaf, air fryer vegan ham, or a delicious mushroom wellington.

You can also eat them as a snack with added extras; try adding caramelized onions, shredded cheese slices, cayenne pepper, or your favorite fresh herbs.

Add what YOU love to make the most delicious Hasselback potatoes for you!

How To Cook Hasselback Potatoes in an Air Fryer

Air fryer Hasselback potatoes are easy to make; follow the preparation instructions, preheat your air fryer to 350°F/175°C, cook them for 15 minutes, then brush them with the butter mixture and cook for a further 15 minutes.

Voila! You have the perfect air fryer Hasselback potatoes!

How To Store Leftover Hasselback Potatoes

Hasselback potatoes keep well when stored in the fridge in an airtight container for up to 3 days.

You can reheat Hasselback potatoes in the oven, microwave, or air fryer.

What Are Hasselback Potatoes?

Hasselback potatoes are a type of potato dish that is usually roasted or baked.

They are named after the Hasselbacken hotel in Stockholm, Sweden, where they were first created.
A Hasselback potato is made by slicing the potato thinly but not all the way through so that it resembles an accordion.

This increases surface area exposure to the heat, resulting in a crispier potato.

There are many ways to season Hasselback potatoes, but some popular options include herbs, garlic, and cheese.

Which potatoes are best to use for Hasselback potatoes?

u003cpu003eIf you’re looking for the perfect potato for your Hasselback potatoes dish, you’ll want to use Yukon gold potatoes. They’re a perfect size and have just the right amount of starch to make them with crispy edges on the outside and fluffy on the inside.u003c/pu003e u003cpu003eRusset potatoes or red potatoes are also a good choice for Hasselback potatoes. They’ll get nice and crispy in the oven, and their larger size means you can stuff them with more toppings.u003c/pu003e u003cpu003eWhatever potato you choose, make sure it’s nice and firm. You don’t want any mushy bits in your Hasselback potatoes!u003c/pu003e

More Easy Potato Recipes for You To Try at Home

If you love cooking with potatoes, then you should try these delicious recipes.

Potatoes dauphinoise
Roasted potatoes
Mashed potatoes
Sweet baked potato
Sweet mashed potato

Easy Homemade Dauphinoise Potatoes Recipe

Oven-roasted potatoes

Mashed potato recipe

Perfect Baked Sweet Potato Recipe

Sweet mashed potato

Print Pin Recipe

5 from 52 votes

Easy Hasselback Potatoes Recipe

Get ready for the best potatoes of your life! This Hasselback potatoes recipe is easy to follow the thin slices of potato skin crisp up beautifully in the oven, and the inside is nice and fluffy. Perfect for a side dish or even as a main course, these potatoes will have everyone at the table coming back for more. So what are you waiting for? Give this recipe a try today!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings6

Calories458

Course: Side Dish

Cuisine: American, swedish

Author: Mandy Applegate | Splash of Taste

Ingredients

Cooking spray
6 Potatoes Russet or Yukon Gold, scrubbed and cleaned
5 tbsp Olive oil split
8 tbsp Unsalted butter melted
3 cloves Garlic
1 tbsp Fresh rosemary chopped
2 tbsp Fresh chives chopped
1 tbsp Fresh thyme chopped
1 tsp Kosher salt
½ tsp Black pepper
¾ cup Vegetarian Parmesan cheese finely grated
2 tbsp Fresh parsley

US Customary – Metric

Instructions

Preheat oven to 425°F/220°C degrees
Line a baking sheet with foil and spray it with cooking oil
Cooking spray
Place a potato on a cutting board in between two chopsticks or the handles of two wooden spoons. Slice thin slices approximately ¼ thick but be careful not to cut any lower than 1/3 inch from the base of the potato, to ensure the potato stays intact. Repeat until you have sliced all the potatoes
6 Potatoes
Place the potatoes on the prepared baking sheet. Brush 2 tablespoons of olive oil in between the slices and all over the potatoes. Now, place them in the oven and bake until tender and falling open, approximately 50 -60 minutes
5 tbsp Olive oil
Towards the end of baking the potatoes, make the butter topping. Melt the butter and mix olive oil, garlic, rosemary, thyme, salt, and pepper
8 tbsp Unsalted butter, 3 cloves Garlic, 1 tbsp Fresh rosemary, 2 tbsp Fresh chives, 1 tbsp Fresh thyme, 1 tsp Kosher salt, ½ tsp Black pepper
Remove the potatoes from the oven and drizzle the butter mixture over them, sprinkle with vegetarian Parmesan cheese, and return them to the oven for 15 – 20 minutes
Remove the potatoes from the oven, brush them with any surplus butter from the baking sheet and garnish with parsley. Serve immediately and enjoy!
¾ cup Vegetarian Parmesan cheese, 2 tbsp Fresh parsley

Notes

The knife matters
You need thinly sliced potatoes, so use a very sharp knife to cut Hasselback potatoes!

Measuring
It’s vital that you don’t slice too close to the potato base, place chopsticks, wooden spoons, or butter knives on each side to prevent you from cutting too low

Oil
We used olive oil, but you could easily use vegetable oil or avocado oil

Make them vegan
The only ingredient that isn’t vegan is the butter, so simply replace it with plant based butter

Go small
Use small firm potatoes and serve them as appetizers!

Storage
You can make Hasselback potatoes ahead and store them in an airtight container in the fridge for up to 3 days

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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