Crispy Hasselback Potatoes that Will Delight Your Taste Buds

Hasselback potatoes are a show-stopping side dish: crisp on the edges, tender inside, and bursting with flavor. Originally from Sweden, this technique involves slicing potatoes thinly without cutting all the way through, creating beautiful “fan” shapes that soak up garlic, butter, and seasonings.

Perfect for holiday dinners, family meals, or dinner parties, these potatoes combine visual appeal with unbeatable taste. Every slice gets crispy, golden edges while the interior remains soft and fluffy — a balance every potato lover dreams of.

With optional additions like cheese, herbs, or bacon, you can customize Hasselback potatoes for every occasion.

Ingredients

– 6 medium potatoes (Yukon Gold or Russet)
– 3 tablespoons olive oil
– 3 tablespoons butter, melted
– 3 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon fresh thyme or rosemary, chopped
– Optional: ¼ cup grated Parmesan cheese

Instructions

1. Preheat oven:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Prepare potatoes:
   Wash and scrub potatoes. Pat dry. Place each potato between two chopsticks or wooden spoons to avoid cutting all the way through.
3. Slice potatoes:
   Make thin slices about ¼ inch apart along the potato, stopping before the bottom. The chopsticks act as a guide.
4. Season and brush:
   In a small bowl, mix olive oil, melted butter, minced garlic, salt, pepper, and herbs. Brush generously over the potatoes, ensuring it seeps into the slices.
5. Bake:
   Place potatoes on the prepared baking sheet. Bake for 45–55 minutes, brushing every 15 minutes with remaining butter mixture.
6. Optional cheese topping:
   During the last 10 minutes of baking, sprinkle grated Parmesan between the slices and on top. Return to oven until cheese is melted and golden.
7. Serve:
   Remove from oven and let cool for 5 minutes. Serve as a side with roasted meats, grilled vegetables, or as a standalone snack.

Chef’s Tips

1. Cutting technique: Using chopsticks ensures even slices without cutting through the potato.
2. Crispy edges: Brushing with butter and oil during baking creates maximum crispiness.
3. Flavor boost: Add fresh herbs, garlic, or Parmesan for enhanced taste.
4. Uniform size: Choose medium, evenly-sized potatoes for even baking.
5. Storage: Leftovers can be reheated in the oven to retain crispiness.

Serving Suggestions

– Serve alongside roasted chicken or steak for a hearty meal.
– Pair with creamy dips like sour cream or aioli.
– Top with bacon bits and chives for brunch or party appetizers.
– Sprinkle extra cheese and herbs for festive occasions.

Story Behind the Recipe

The first time I tried Hasselback potatoes, I was captivated by how simple slicing could elevate a humble potato into something visually stunning and delicious. This recipe brings that Swedish classic to home kitchens, combining simplicity with gourmet presentation. The golden, crisped edges and tender interior make it a favorite at family gatherings and holiday tables.

Make-Ahead & Storage Tips

– Refrigerate: Store cooked potatoes in an airtight container for up to 3 days.
– Reheat: Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispiness.
– Prep ahead: Slice raw potatoes and keep submerged in water to prevent browning until ready to bake.

Nutrition (Per Potato, Medium)

Calories: 180
Protein: 3g
Carbohydrates: 35g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 150mg
Fiber: 3g
Sugar: 1g
Vitamin A: 2%
Vitamin C: 25%
Calcium: 4%
Iron: 6%

Crispy Hasselback Potatoes

Golden, crispy Hasselback potatoes baked with garlic butter, herbs, and optional Parmesan. Perfect as a side dish or party favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 potatoes

Course: Side Dish

Cuisine: American, Swedish

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Potatoes

• 6 medium potatoes Yukon Gold or Russet
• 3 tbsp olive oil
• 3 tbsp butter melted
• 3 cloves garlic minced
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp fresh thyme or rosemary chopped
• 0.25 cup Parmesan cheese optional

Equipment

• Baking sheet
• Knife
• Chopsticks or wooden spoons
• Small bowl

Method

 

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Wash and scrub potatoes. Pat dry. Use chopsticks as slicing guide.
3. Make thin slices along potato, stopping before the bottom.
4. Mix olive oil, melted butter, garlic, salt, pepper, and herbs. Brush over potatoes.
5. Bake 45–55 minutes, brushing with butter mixture every 15 minutes.
6. Optional: Add Parmesan cheese during last 10 minutes of baking.
7. Cool 5 minutes and serve.

Notes

For extra crispiness, use Yukon Gold potatoes and brush generously with butter.