There’s something utterly magical about the smell of potatoes roasting in the oven—the subtle sizzle of butter mingling with garlic and fresh herbs. It always takes me right back to those cozy family dinners where simple food felt like a celebration. Hasselback potatoes have been my go-to side dish whenever I want something a little extra special but totally fuss-free. Compared to your regular baked potato, these are like the fancy cousin who shows up dressed to impress but spends barely any time getting ready. The thin, crispy layers practically melt in your mouth while staying tender inside—and if you’ve never made them before, you’re in for a delightful surprise. Honestly, my kids ask for these way more than plain mashed or fries, and I can’t blame them. Grab your baking tray, because I’m about to share the recipe that’s quietly stolen the show at every family meal.
What is a hasselback potato?
Think of Hasselback potatoes as a clever twist on the classic baked potato. Originating in Sweden, this preparation involves slicing the potato thinly—but not all the way through—so it fans out like an accordion. When roasted, the exposed edges crisp up beautifully, creating a satisfyingly crunchy texture that’s still tender in the middle. It’s essentially a perfect marriage of crispy skin meets soft, fluffy potato. The name comes from the Hasselbacken restaurant in Stockholm, where the method was first served, and honestly, it’s genius. You get the rustic charm of a baked potato with the elegance of something you’d order at a fancy eatery. If you’ve ever struggled to get that perfect crispy skin on a baked potato or wanted to amp up your potato game for dinner, this is the way to go.
Why you’ll love this recipe?
What I love most about Hasselback potatoes is how versatile and forgiving they are. You don’t have to be a culinary wizard to nail this recipe—the steps are straightforward, but the results taste way more intricate and thoughtful than your average side dish. The flavor is incredible: all that buttery goodness seeps into the cracks, crisping up with a garlic and herb kick that’s downright addictive. And here’s a little secret—once you master this, you can dress them up however you like. Fancy a cheesy topping? Throw on some sharp cheddar or Parmesan near the end of baking. Want a smoky vibe? Sprinkle smoked paprika or chili flakes. Plus, these potatoes are downright budget-friendly. Potatoes are cheap and store well, making this a great weeknight staple or a star for holiday dinners. Last but not least, they’re family-friendly in the best sense—my kids gobble them up without even realizing they’re eating something with serious flavor and texture flair. If you like roasted veggies or even garlic bread, this is your new best friend because it hits those same cozy notes but with way more crunch and wow factor.
How do I make Hasselback Potatoes?
Quick Overview
If you’ve never made Hasselback potatoes, don’t worry—it’s way easier than it looks! The trick is slicing thin slits almost all the way through each potato—but leaving the base intact so it stays together. Then you brush them generously with butter, garlic, and herbs before roasting until the edges get golden and crisp. It’s a deeply satisfying process watching those slices fan open in the heat, absorbing flavors, and transforming into something totally addictive on your plate. In my experience, this method yields reliably crispy and tender potatoes with minimal effort, and no extra gadgets needed—just a sharp knife and a bit of patience.
Ingredients
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- 4 medium-size Yukon Gold or Russet potatoes (Yukon Golds hold their shape better, Russets are fluffier inside)
- 2-3 tablespoons good quality unsalted butter (the kind that browns nicely)
- 2 cloves garlic, finely minced (or garlic powder if you’re in a pinch, but fresh is best!)
- 1 teaspoon fresh rosemary or thyme leaves, chopped (you can substitute with dried, just use less)
- Salt and freshly cracked black pepper to taste
- Olive oil (optional, to mix with butter for extra crispness)
Optional Toppings:
- Grated Parmesan, cheddar, or mozzarella
- Chopped chives or parsley for garnish
- Sour cream or Greek yogurt for serving
- Crispy bacon bits or caramelized onions when you want to get fancy
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat to catch any drippings and make cleanup a breeze. Place a small wooden spoon or chopstick alongside each potato to help you slice evenly without cutting all the way through—this little hack changed my life!
Step 2: Slice the Potatoes
Place each potato on the baking sheet, then using a sharp knife, make thin slices about 1/8 inch apart across the potato, stopping once your knife hits the wooden spoon or chopstick. You want slices thin enough to fan out during baking but still keep the base intact, so the potato doesn’t fall apart.
Step 3: Prepare the Butter Mixture
Melt the butter gently in a small saucepan or microwave. Stir in the minced garlic, chopped herbs, and a pinch of salt and pepper. If you want extra crunch, add a teaspoon of olive oil to the mix. This is your flavor bomb—you’ll brush it generously all over the potatoes.
Step 4: Brush & Season
Using a brush or spoon, drip and spread the butter mixture between each slice and over the top of the potato. Don’t be shy here—more flavor that seeps between makes all the difference later. Sprinkle a little more salt and pepper over the top to taste.
Step 5: Roast & Butter Again
Pop the tray into the oven for 40-50 minutes. Every 15 minutes or so, pull the tray out and brush more butter into the gaps. This repetitive basting layers the buttery flavor and promotes that golden crispness I’m obsessed with. If you want to add cheese, do so in the last 10 minutes of baking so it melts perfectly without burning.
Step 6: Finish & Garnish
Once golden brown and crispy on the edges, take your potatoes out to cool for a couple of minutes. Sprinkle fresh herbs on top, and if you’re serving with sour cream or bacon bits, now’s the time to get generous and pile those on.
Step 7: Serve Warm
These beauties are best enjoyed piping hot from the oven. The play of crisp edges and fluffy insides is irresistible. Trust me, once you try these, they’ll become the side you’ll want at every meal.
What to Serve It With
For Breakfast: These potatoes are perfect alongside scrambled eggs or an omelette, especially with a strong cup of dark coffee or your favorite mug of chai. Their crispy edges pair wonderfully with runny yolks and savory bacon.
For Brunch: Serve with smoked salmon, crème fraîche, and a sprinkle of dill for an elegant spread that looks impressive but comes together easily. Pair with a mimosa or sparkling water with fresh lemon to brighten things up.
As Dinner Sides: Hasselbacks steal the show next to roast chicken, grilled steak, or even a hearty vegetarian lentil stew. I’ve found that a simple green salad or sautéed greens balance the richness perfectly—plus, they soak up any extra butter left on the plate!
For Cozy Snacks: Our family loves these warm as a late-night snack, topped with a dollop of sour cream and a handful of shredded cheese. The crispy, buttery aroma alone pulls everyone into the kitchen and they disappear in minutes.
Honestly, this recipe has woven itself into my family’s traditions so seamlessly because it complements almost anything you’re craving. Whether casual or fancy, it fits in like an old friend you can always count on.
Top Tips for Perfecting Your Hasselback Potatoes
Potato Selection: Yukon Golds hold up beautifully to cracking crispy edges without drying out, but Russets give the fluffiest interior. I usually mix it up depending on what I have on hand.
Slicing Technique: The wooden spoon trick is a game changer. It keeps your slices uniform and prevents cutting through the bottom. If you don’t have one, place chopsticks or even skewers next to the potato as a guide. No uneven slices means even crispiness, every time.
Mincing Garlic: Fresh garlic is worth the extra work, but if you’re in a rush, garlic powder sprinkled between the slices still adds depth—just don’t overdo it or you’ll get bitter notes.
Butter Basting: This is where the magic happens. Brushing more butter halfway through baking creates layers of flavor and helps every crisped edge develop that perfect golden color. I once skipped this step, and the potatoes came out dry and sad—lesson learned!
Herbs & Flavor Swaps: Rosemary and thyme are my favorites because they get aromatic and slightly toasted during baking, but sage or oregano work well too. You can even add a pinch of smoked paprika or chili flakes for a smoky heat twist.
Cheese Melting: Adding cheese is optional but highly recommended. Sprinkle it on 10 minutes before the potatoes are done so it melts nicely without turning rubbery or burnt. Parmesan gives a lovely nutty crust; cheddar melts gooey and creamy.
Oven Setup: If you have a convection setting, use it! The fan helps circulate air and crisps up the edges faster. If not, keep an eye on the baking time and rotate the tray halfway through so both sides brown evenly.
Gluten-Free & Vegan Options: Although the recipe is naturally gluten-free, you can swap butter for high-quality olive oil or vegan margarines just as easily. I’ve tried mixing olive oil with garlic and herbs as a butter alternative, and it produces a slightly different but still wonderfully rich flavor.
Storing and Reheating Tips
Room Temperature: If you’ve got leftovers (which I doubt), cover them loosely with foil or a kitchen towel and they’ll stay fresh for a few hours. Just expect some loss of crispness over time.
Refrigerator Storage: Place cooled potatoes in an airtight container and refrigerate for up to 3 days. When reheating, pop them in the oven at 375°F (190°C) for about 10-15 minutes to revive the crisp edges rather than microwaving, which tends to make them soggy.
Freezer Instructions: Freezing isn’t the best for texture because the crispy edges get softer, but if you need to, wrap each potato tightly in plastic wrap and then foil. Freeze for up to 2 months. To thaw, leave in the fridge overnight, then reheat in the oven as above for best results.
Glaze Timing Advice: If you’re planning to store them, wait to add any fresh herbs or cheese toppings until just before serving to avoid sogginess. Adding sour cream or other creamy toppings always works best fresh.
Frequently Asked Questions
Final Thoughts
If you’re looking to upgrade your potato game with a side that’s simple, crispy, and packed with flavor, these Hasselback potatoes are exactly what you need. They’ve become a family favorite because they’re effortless, versatile, and—honestly—a little bit fun to make. You get the satisfaction of a perfectly roasted potato with charming, crispy edges that pair with just about any meal. I’ve lost count of how many times I’ve whipped these up on busy weeknights or brought them to potlucks, and they’ve never once disappointed. If you enjoy this recipe, you might want to check out my garlic roasted vegetables or creamy mashed potato takes next. Can’t wait to hear how yours turns out—drop a comment, share your favorite toppings, or just tell me if your family asked for seconds like mine does. Happy roasting!
Hasselback potatoes
Ingredients
Main Ingredients
- 4 medium Russet potatoes
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C).
- Wash and dry the potatoes. Place each potato between two chopsticks and make thin slices about 1/8 inch apart, cutting almost to the bottom but not through.
- Mix melted butter with minced garlic, chopped thyme, salt, and pepper.
- Place potatoes on a baking sheet and brush the butter mixture generously over them, making sure to get some between the slices.
- Bake for 45-50 minutes, basting with remaining butter mixture every 15 minutes, until potatoes are crisp on the edges and tender inside.
- Remove from oven and serve warm as a delicious side dish.
