Name: Hasselback Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Swedish
Ingredients: 4 medium Yukon Gold or Russet potatoes; 4 tablespoons unsalted butter (melted); 2 tablespoons olive oil; 2 garlic cloves (minced); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); Salt and black pepper to taste; 1/4 cup grated Parmesan cheese; Chopped fresh parsley for garnish

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Hasselback Potatoes are pure comfort food magic: crispy on the outside, creamy in the center, and carved into elegant, fan-like slices that catch every bit of buttery flavor. As soon as I first tried these stunning potatoes, I was hooked—not just by their irresistibly crisp edges but by the way they turn a simple spud into a show-stopping side dish. Whether you’re serving a holiday feast or a weeknight meal, Hasselback Potatoes have a way of stealing the spotlight with their rustic elegance and unforgettable taste.

Hasselback Potatoes Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Hasselback Potatoes is that you don’t need fancy ingredients—just a handful of kitchen staples that work together to create something greater than the sum of their parts. Each ingredient here has a starring role to play in texture, flavor, or a pop of color at the finish.

Yukon Gold or Russet Potatoes: Their size and starch content make for crisp edges and a fluffy interior, perfect for this method.
Unsalted Butter (melted): Adds richness and that irresistible golden color as the potatoes bake.
Olive Oil: Blends with butter for perfect browning and keeps those potato slices tender inside and crisp outside.
Garlic Cloves (minced): Infuses every slit with savory, aromatic flavor.
Fresh Thyme Leaves (or dried): Offers a subtle, herby fragrance that enhances the potatoes without overpowering them.
Salt and Black Pepper: Absolute essentials to bring out all the other flavors—don’t skip or skimp!
Grated Parmesan Cheese (optional): Melts into a nutty, salty crust for extra decadence.
Chopped Fresh Parsley: Sprinkled on at the end for a burst of fresh color and that final flourish.

How to Make Hasselback Potatoes

Step 1: Prep the Potatoes

Start by preheating your oven to 425°F (220°C). Scrub your potatoes well and dry them—clean skins bake up deliciously crisp. Hasselback Potatoes look best when the slices are thin and even, so lay each potato between two wooden spoons or chopsticks to guide your knife. Carefully cut straight down, creating slits about 1/8-inch apart without slicing through; the spoons keep you from accidentally cutting all the way. Take your time—this step makes all the difference in the final fan shape!

Step 2: Make the Flavored Butter

In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, salt, and black pepper. This dreamy mixture is what transforms ordinary potatoes into Hasselback Potatoes, seeping into every crevice and infusing the dish with flavor from top to bottom. Give it a good stir to make sure the garlic and thyme are evenly distributed throughout the buttery blend.

Step 3: Arrange and Brush

Line a baking sheet with parchment paper for easy cleanup. Nestle your potatoes on the sheet and use a pastry brush to lavish each potato with your butter mixture. The key is getting that herby, garlicky goodness down into each slit, so don’t be shy—lift the slices gently to brush in between if needed. This ensures every bite is packed with flavor and helps those signature crispy edges form in the oven.

Step 4: Bake to Perfection

Bake the potatoes for 45-55 minutes, depending on their size. About halfway through, baste them with more of the butter mixture or pan drippings to keep them moist and flavorful. You’ll know they’re done when the edges are golden and crisp, and a knife slides easily into the centers. For the last 10 minutes, sprinkle Parmesan cheese over the top if you’d like that extra cheesy crust!

Step 5: Garnish and Serve

Once your Hasselback Potatoes are crisped to perfection, remove them from the oven and immediately shower them with chopped fresh parsley. The vibrant green against the golden potatoes looks beautiful and adds a hint of freshness. Serve them hot and prepare for applause!

How to Serve Hasselback Potatoes

Garnishes

Hasselback Potatoes practically beg for playful toppings. Classic chopped parsley adds freshness and color, but you can also try chives, scallions, or even a dollop of sour cream for a creamy, cool contrast. If you’re feeling indulgent, sprinkle on some crispy bacon bits, extra Parmesan, or a drizzle of truffle oil.

Side Dishes

These beauties make a spectacular side for roasted meats, grilled chicken, or fish, and shine just as brightly alongside a big salad for a vegetarian main. Their crispness pairs well with creamy sauces and gravies, transforming any meal into something a little fancier and infinitely more satisfying.

Creative Ways to Present

Serve Hasselback Potatoes right in their crispy fan form for wow-factor, or finish them sliced into wedges for a finger-food vibe at parties. Mini Hasselback potatoes make adorable appetizers, perfect for holiday spreads or as a playful snack—just adjust the baking time for smaller spuds!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Hasselback Potatoes after dinner, let them cool, then store in an airtight container in the refrigerator for up to three days. Their texture will soften in the fridge, but they’ll retain much of their flavor with proper reheating.

Freezing

Freely freeze fully baked and cooled Hasselback Potatoes by wrapping them individually in foil and placing them in a freezer-safe bag. They’re best eaten within a month for optimal taste and texture. Just thaw them overnight in the fridge before reheating.

Reheating

To bring back the crispiness, reheat Hasselback Potatoes in a hot oven (400°F/200°C) for about 10-15 minutes until heated through and the edges perk up. Avoid microwaving unless you don’t mind a softer texture.

FAQs

Can I make Hasselback Potatoes ahead of time?

Absolutely! Slice and par-cook the potatoes a few hours ahead, then finish baking and add any toppings right before serving for the best texture and taste.

What’s the best potato variety to use?

Yukon Golds bring a creamy, golden interior and Russets get beautifully crisp edges; either works well for Hasselback Potatoes, so choose what you prefer or what you have on hand!

Do I have to peel the potatoes?

Not at all. Keeping the skin on adds both texture and crucial nutrients, plus it helps the potato slices hold their elegant shape during baking.

Can I add other herbs or spices?

Yes—rosemary, sage, smoked paprika, or even a little chili powder can all work marvelously in the butter mixture to create different flavor profiles.

What if I don’t have Parmesan?

No problem! These potatoes are delicious with or without cheese, but you can substitute another hard cheese like Pecorino or simply enjoy them with classic butter and herbs.

Final Thoughts

If you’re ready to fall in love with a potato all over again, Hasselback Potatoes will win you over with their crispy layers and mouthwatering flavor. Don’t be surprised if they become your most-requested side—give them a try and see just how special a humble potato can be!

Hasselback Potatoes Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Hasselback Potatoes – crispy on the outside, tender on the inside, and packed with flavor. These sliced and seasoned baked potatoes are a perfect side dish for any meal.

Ingredients

Scale

Potatoes:

4 medium Yukon Gold or Russet potatoes

Seasoning:

4 tablespoons unsalted butter (melted)
2 tablespoons olive oil
2 garlic cloves (minced)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and black pepper to taste

Optional Toppings:

1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C).
Prepare Potatoes: Wash and dry the potatoes. Slice thin slits across the top of each potato, being careful not to cut all the way through.
Make Seasoning: In a bowl, mix melted butter, olive oil, garlic, thyme, salt, and pepper.
Coat Potatoes: Place potatoes on a baking sheet and brush with the butter mixture, ensuring it gets into the slits.
Bake: Bake for 45-55 minutes, basting occasionally, until golden and tender.
Optional: Add Parmesan in the last 10 minutes. Garnish with parsley before serving.