Hasselback Potatoes

Hasselback Potatoes are an excellent (and delicious) side dish you can make for any meal. Potatoes are evenly cut across the top to create a fan of thin slices, then roasted until the edges are crispy and the inside is tender.

Can't get enough of potato side dishes? Try my roast potatoes next!

About This Recipe

I love hasselback potatoes because you get the best of both worlds in terms of textures. The tops of the potato slices are golden and crispy like a potato chip, while the inside is soft and creamy like a baked potato. If you're looking for a fancy side dish to wow your guests, I can't recommend these enough!

The first few times I made Hasselback potatoes, I'd drenched them in olive oil. But as I experimented with my recipe, I found that I actually preferred the taste of butter. It gives the potatoes a bit more richness and creaminess. Plus, butter goes great with garlic and salt.

To finish, I like to sprinkle the tops of the potatoes with parsley and parmesan. Both are not required, but they make the potatoes look nicer and add some extra flavor as well.

Key Ingredients

Potatoes: I used large Russet potatoes. The only other potatoes I would recommend are Yukon gold potatoes. Russet and Yukon gold potatoes have more starch content, which allows them to crisp up nicer than other potatoes.

Butter: Initially, I melted the butter on the stovetop and combined it with the seasonings before brushing it on the potatoes. However, I realized that the seasonings settled to the bottom, which made it hard to spread evenly. Now, I just brush on the melted butter by itself and sprinkle the seasonings after.

Seasonings: Salt, black pepper, and garlic powder.

Optional: Chopped parsley and parmesan for sprinkling.

Instructions

STEP 1: Place a potato between two chopsticks or wooden spoons. This will prevent your knife from cutting all the way through (at least in the middle section).

STEP 2: Cut ⅛-inch thick slits across the potatoes, making sure not to cut all the way through. It's okay if the slices are sticking to each other right now. After 30 minutes of baking, they will fan out a bit.

STEP 3: Brush on melted butter, and try to get some butter in between each slit. Sprinkle with salt, black pepper, and garlic powder.

STEP 4: Bake for 30 minutes. Brush on more butter, then continue baking for another 30 minutes until the edges are crisp. Sprinkle on more seasonings, and optionally add some chopped parsley and parmesan!

📋 Recipe

Hasselback Potatoes

Hasselback potatoes make an excellent side dish for any meal! With their thinly cut slices, they have a beautiful contrast of crispy edges and tender potato.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• ▢ 4 large russet potatoes (or Yukon gold)
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup melted butter

Instructions

 

• Preheat your oven to 425°F
• Wash the potatoes under cold water and pat them dry with paper towels.
• Place a potato between two chopsticks or wooden spoon. This prevents your knife from cutting all the way through.
• Cut vertical slits (about ⅛ inch apart) into the potatoes, making sure not to cut through the bottom.
• In a small bowl, combine the salt, garlic powder, and black pepper.
• Brush half the butter over the potatoes, letting it drip into the slits. Sprinkle with half of the salt mixture.
• Place on a baking sheet and bake for 30 minutes. Use a knife to gently pull the layers apart and brush on the rest of the butter.
• Bake for another 30 minutes. Sprinkle with the remaining salt mixture. Enjoy!

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!