Hasselback potatoes are both crispy and creamy, with golden edges and soft centers. They’re easy to make but look impressive, making them perfect for holidays or dinner parties. You can customize them with your favorite toppings—herbs, cheese, garlic, or breadcrumbs. They require minimal prep and ingredients, yet deliver big flavor and visual appeal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Medium-sized potatoes (Yukon Gold or Russet work best)
Olive oil or melted butter
Garlic (minced or sliced)
Salt
Black pepper
Fresh herbs (such as rosemary, thyme, or parsley)
Optional toppings:
Grated cheese
Sour cream
Green onions
Bread crumbs
Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Prep the potatoes: Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks and slice thin slits across the potato, stopping before cutting all the way through. The utensils will help keep the base intact.
Season: Place the potatoes on the baking sheet. Brush them generously with olive oil or melted butter, making sure it gets between the slices. Sprinkle with salt, pepper, and garlic.
Bake: Roast for 45–60 minutes, depending on the size of the potatoes, until the slices are fanned out and crispy on the edges, and the insides are tender.
Finish and garnish: In the last 10 minutes of baking, you can add cheese or breadcrumbs if desired. Remove from the oven and sprinkle with fresh herbs before serving.
Cheesy: Add shredded cheddar, mozzarella, or parmesan during the last 10 minutes of baking.
Garlic butter: Use garlic-infused butter instead of olive oil for rich flavor.
Herb roasted: Add thyme, rosemary, or sage for extra flavor.
Spicy: Add a sprinkle of chili flakes or smoked paprika for a kick.
Creamy topping: Serve with sour cream or Greek yogurt and chives.
Pesto drizzle: Finish with a spoonful of basil or sun-dried tomato pesto.
Sweet potato version: Swap in sweet potatoes for a sweeter, earthy flavor.
Vegan: Use plant-based butter or oil and dairy-free toppings.
Mini version: Use small potatoes for bite-sized individual servings.
Storage/Reheating
Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10–15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make them soggy. For freezing, it’s best to freeze them before baking; thaw in the refrigerator before roasting.
FAQs
What are Hasselback potatoes?
They are whole potatoes sliced thinly across the top, almost all the way through, and roasted to create crispy edges and a tender interior.
Why use chopsticks or spoons when slicing?
They help prevent slicing all the way through the potato, keeping the base intact for the signature look and texture.
Can I make them ahead of time?
You can prep and slice the potatoes in advance and keep them in cold water to prevent browning, then dry and bake when ready.
What type of potato is best?
Yukon Gold or Russet potatoes work well because they crisp up nicely and have a fluffy interior.
How thin should I slice the potatoes?
About 1/8 to 1/4 inch thick for best texture and even cooking.
Can I add toppings before baking?
Some toppings like garlic or herbs can go on before baking, but cheese or breadcrumbs are best added in the last 10 minutes to avoid burning.
Do I need to peel the potatoes?
No, the skin helps hold them together and crisps up nicely in the oven.
Why aren’t my potatoes fanning out?
Brushing oil or butter between the slices helps them separate while roasting. You can also gently pull the slices apart halfway through baking.
Can I use an air fryer?
Yes, small potatoes work well in the air fryer. Cook at 375°F for 25–35 minutes, checking for doneness.
How do I make them extra crispy?
Use a higher oven temp (around 425°F), don’t overcrowd the baking sheet, and baste them with oil or butter halfway through baking.
Conclusion
Hasselback potatoes are a simple yet striking side dish that combines crispy edges with soft, fluffy centers. Whether you’re serving them with a weeknight meal or a holiday roast, their texture, flavor, and visual appeal make them a standout. With endless ways to customize and easy prep, this recipe is one you’ll return to again and again.
Hasselback potatoes are thinly sliced whole potatoes roasted until crispy on the outside and tender on the inside. This visually stunning side dish delivers the perfect mix of textures and can be customized with various toppings like cheese, herbs, or garlic.
Author:Catherine
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:4 servings
Category:Side Dish
Method:Baked
Cuisine:Swedish
Diet:Vegetarian
Ingredients
4 medium Yukon Gold or Russet potatoes
3 tbsp olive oil or melted butter
2 cloves garlic, minced or sliced
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh herbs (rosemary, thyme, or parsley)
Optional: 1/2 cup grated cheese
Optional: Sour cream, green onions, or breadcrumbs for serving
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Wash and dry the potatoes. Place each potato between two chopsticks or wooden spoons and slice thin slits across the top, stopping just before cutting all the way through.
Place potatoes on the prepared baking sheet. Brush generously with olive oil or butter, ensuring some gets between the slices.
Sprinkle with salt, pepper, and garlic.
Bake for 45–60 minutes, or until the edges are golden and crisp and the centers are tender.
Optional: In the last 10 minutes of baking, sprinkle cheese or breadcrumbs over the top if using.
Remove from oven and garnish with fresh herbs and desired toppings. Serve hot.
Notes
Use chopsticks or wooden spoons to guide your cuts and prevent slicing through the potato.Gently pull slices apart mid-baking for better fanning and crispier edges.Customize with toppings , pesto, or sour cream.Leftovers can be reheated in the oven to restore crispiness.Prep potatoes ahead and store in water to prevent browning before baking.
