Name: Hasselback Potatoes
Prep time: 10 min
Cook time: PT-490777H18M19S
Total time: 1 h 10 min
Cuisine: Swedish
Ingredients: 4 medium-sized potatoes (Yukon Gold or Russet); 3 tbsp olive oil or melted butter; 2 cloves garlic, minced (or 1/2 tsp garlic powder); Salt and pepper, to taste; 1 tbsp fresh herbs (rosemary, thyme, or parsley), chopped

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Hasselback Potatoes are a stunning side dish with thin, accordion-style slices that turn crispy on the outside while staying soft and fluffy on the inside. Brushed with butter or oil and seasoned just right, these potatoes are not only flavorful—they look beautiful on the plate. I love how simple ingredients turn into something that feels fancy enough for a holiday dinner, yet easy enough for a weeknight meal.

Why You’ll Love This Recipe

I love making Hasselback Potatoes because they hit the perfect balance of texture and taste. The thin slices fan out during baking, getting golden and crisp at the edges while the centers stay creamy. They absorb whatever flavors I add—garlic, herbs, cheese, or even bacon—so I can customize them depending on the occasion. Plus, they always impress guests, even though they’re surprisingly simple to make with just a few steps.

Ingredients

(Here’s a tip: Check out 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 powder)
Salt and pepper
Fresh herbs (like rosemary, thyme, or parsley)

Directions

I start by washing and drying the potatoes thoroughly, leaving the skins on for extra crispiness.
I place each potato between two wooden spoons or chopsticks, then slice thinly across the potato—about ⅛ inch apart—being careful not to cut all the way through.
I brush each potato generously with olive oil or melted butter, making sure to get in between the slices.
I season them with salt, pepper, and garlic.
I place the potatoes on a baking sheet and bake at 425°F (220°C) for about 45–60 minutes, brushing with more oil or butter halfway through to get them extra crispy.
If I’m adding cheese or toppings, I sprinkle them on during the last 10 minutes of baking so they melt perfectly.

Servings and timing

This recipe makes 4 servings (1 potato per person).
Prep time: 10 minutes
Bake time: 45–60 minutes
Total time: Around 1 hour 10 minutes

Variations

I sometimes stuff thin slices of garlic or cheese between the cuts for more flavor.
For a loaded version, I top the potatoes with sour cream, chives.
I’ve also made a parmesan-herb version by sprinkling grated parmesan and chopped herbs during the last few minutes.
For a dairy-free option, I use olive oil and skip the cheese—it’s still crispy and delicious.

Storage/Reheating

I store leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F (190°C) until warmed through and crispy again—about 10–15 minutes. I avoid microwaving, since it softens the crispy edges.
These also freeze well, though I prefer to freeze them before baking and cook them fresh for the best texture.

FAQs

How do I keep from slicing all the way through the potatoes?

I place each potato between two wooden spoons or chopsticks, which stops the knife before it hits the bottom. It’s an easy trick that works every time.

What type of potato is best for this recipe?

I usually go with Yukon Gold for a creamy center or Russet for a fluffier interior. Both crisp up beautifully.

Can I make them ahead of time?

Yes, I prep and slice them in advance, then brush with oil and store in the fridge. When I’m ready, I just pop them in the oven to bake.

How do I get the slices to fan out more?

Brushing with oil during baking helps the slices separate and crisp up. I sometimes gently fan them with a fork halfway through baking.

What sauces go well with Hasselback Potatoes?

I like serving them with sour cream, garlic aioli, ranch, or even melted cheese sauces—it depends on the flavor I’m going for.

Conclusion

Hasselback Potatoes are one of those dishes that look fancy but are incredibly easy to make. With their crispy edges, soft insides, and endless topping options, they’ve become one of my favorite ways to serve potatoes. Whether I’m dressing them up for a dinner party or keeping it simple for a cozy meal, they always come out golden, flavorful, and crowd-pleasing.