Hasselback potatoes are the perfect mix of crispy and creamy. The thin slices allow the edges to crisp up beautifully while the inside stays soft and fluffy. They look impressive on the plate, yet they’re surprisingly simple to prepare.
This recipe is also incredibly versatile. You can keep it classic with butter and herbs or dress it up with cheese, garlic, or spices. Whether for a weeknight dinner or a special occasion, these potatoes always stand out.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Medium-sized potatoes (Yukon Gold or russet)
Butter
Olive oil
Garlic
Fresh thyme or rosemary
Salt
Black pepper
Parmesan cheese, optional
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the potatoes. Leave the skins on for extra texture.
Place each potato between two wooden spoons or chopsticks to prevent slicing all the way through.
Slice the potatoes into thin, even cuts, about 1/8 inch apart.
Melt the butter and mix it with olive oil, minced garlic, salt, and pepper.
Brush the mixture generously over each potato, making sure it gets between the slices.
Place the potatoes on the prepared baking sheet.
Bake for 30 minutes, then remove from the oven and brush again with the butter mixture.
Return to the oven and bake for another 25 to 35 minutes, until the edges are crispy and the centers are tender.
If using Parmesan, sprinkle it over the potatoes during the last 10 minutes of baking.
Garnish with fresh herbs before serving.
Servings and timing
This recipe makes about 4 servings.
Estimated timing:
Prep time: 15 minutes
Cook time: 55 to 65 minutes
Total time: about 1 hour 10 to 1 hour 20 minutes
Variations
There are many ways to customize Hasselback potatoes. For a cheesy version, add shredded cheddar or Gruyère between the slices during the last part of baking. For a more indulgent option, tuck small pieces of bacon into the cuts.
You can also experiment with flavors by adding paprika, garlic powder, or even a touch of chili flakes for heat. For a fresh twist, finish with sour cream and chives or a drizzle of garlic herb sauce.
Sweet potatoes can also be used for a slightly sweeter and more nutritious variation.
Storage/Reheating
Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in the oven at 375°F (190°C) for about 10 to 15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make them soft rather than crisp.
If needed, you can freeze them after baking, though their texture is best when fresh. Reheat from thawed in the oven for best results.
FAQs
What type of potatoes work best for Hasselback potatoes?
Yukon Gold and russet potatoes are both excellent choices due to their texture and flavor.
How do I avoid slicing all the way through the potato?
Place the potato between two wooden spoons or chopsticks to act as a guide while slicing.
How thin should the slices be?
About 1/8 inch thick works best for even cooking and crispy edges.
Do I need to peel the potatoes?
No, leaving the skin on adds texture and helps hold the shape.
Why aren’t my potatoes crispy?
They may need more time in the oven or more butter/oil brushed between the slices.
Can I make them ahead of time?
They are best fresh, but you can partially bake them and finish just before serving.
Can I add cheese?
Yes, adding cheese during the last part of baking creates a delicious crispy topping.
How do I get flavor between the slices?
Brush the butter mixture multiple times during baking to help it seep into the cuts.
Can I make them dairy-free?
Yes, simply replace butter with olive oil or a plant-based alternative.
Can I use sweet potatoes instead?
Yes, sweet potatoes work well and add a slightly sweet flavor.
Conclusion
Hasselback potatoes are a perfect combination of elegance and comfort. With their crispy edges, tender centers, and endless customization options, they are a standout side dish for any meal. Once you try them, they’re sure to become a favorite in your kitchen.
This Hasselback potatoes recipe creates crispy, golden edges with tender, fluffy centers. These beautifully sliced baked potatoes are easy to prepare, customizable with herbs, garlic, and cheese, and perfect as an impressive side dish for any meal.
Ingredients
Medium-sized potatoes (Yukon Gold or russet)
Butter
Olive oil
Garlic
Fresh thyme or rosemary
Salt
Black pepper
Parmesan cheese (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the potatoes, leaving the skins on.
Place each potato between wooden spoons or chopsticks to prevent cutting all the way through.
Slice into thin cuts about 1/8 inch apart.
Melt butter and mix with olive oil, garlic, salt, and pepper.
Brush the mixture over the potatoes, ensuring it seeps between the slices.
Place potatoes on the baking sheet.
Bake for 30 minutes, then remove and brush again with the butter mixture.
Return to oven and bake another 25–35 minutes until crispy outside and tender inside.
Sprinkle Parmesan cheese during the last 10 minutes if desired.
Garnish with fresh herbs and serve.
Notes
Use chopsticks or spoons to avoid slicing through the potato.Baste the potatoes multiple times for maximum flavor.Add cheese, or spices for variation.Sweet potatoes can be used for a different twist.For extra crispiness, bake a little longer at the end.
