Name: Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 4 medium russet or Yukon Gold potatoes; 3 tablespoons olive oil or melted butter; 2 garlic cloves, minced; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika (optional); 1 tablespoon chopped fresh rosemary or thyme; Grated Parmesan cheese or shredded cheddar (optional); Chopped parsley for garnish (optional)

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If you’ve ever wanted to impress your dinner guests without breaking a sweat, Hasselback Potatoes are your kitchen secret weapon. These gorgeous spuds are sliced into eye-catching, accordion-like fans, brushed with garlicky olive oil or butter, and roasted until golden, crisp, and irresistibly tender. Their show-stopping appearance is matched only by their flavor — every bite delivers a perfect contrast of crispy edges and creamy centers. Whether you make them for a cozy family meal or a festive holiday spread, this recipe transforms humble potatoes into pure table magic with minimal effort and maximum reward.

Hasselback Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s something truly magical about how a handful of everyday ingredients can create something this delicious. Each component brings its own special touch, from crunch to fragrance, so don’t skip a thing if you want your Hasselback Potatoes to really shine.

4 medium russet or Yukon Gold potatoes: These varieties hold their shape and crisp up beautifully, making them perfect for fanning apart.
3 tablespoons olive oil or melted butter: For decadent flavor and a golden, crisp finish, oil or butter is your best friend here.
2 garlic cloves, minced: Garlic infuses the potatoes with savory warmth and fragrance in every slit.
1 teaspoon sea salt: Essential for bringing out the natural flavors and ensuring every slice is seasoned.
1/2 teaspoon black pepper: Adds a gentle kick of heat and depth to every bite.
1/2 teaspoon paprika (optional): A smoky, colorful touch if you want to add a subtle hint of spice and vibrant hue.
1 tablespoon chopped fresh rosemary or thyme: Herbs add freshness and an aromatic pop, making each bite feel truly gourmet.
Grated Parmesan cheese or shredded cheddar (optional): For those who love a cheesy crust, sprinkle this on during the final minutes of baking.
Chopped parsley for garnish (optional): Fresh parsley brightens things up and adds the finishing flourish.

How to Make Hasselback Potatoes

Step 1: Prep and Preheat

Turn your oven on to 425°F (220°C) so it’s good and hot when your potatoes are ready. Meanwhile, give the potatoes a thorough wash and dry them off well. Since the skin stays on and gets crispy, you want them squeaky clean with no lingering dirt.

Step 2: The Hasselback Slicing Technique

Set each potato between two wooden spoons or chopsticks. This little trick keeps you from cutting all the way through. With a sharp knife, slice thin slits—about 1/8-inch apart—across each potato. Take your time: those beautiful fans are what give Hasselback Potatoes their signature look and unique texture.

Step 3: Make the Flavored Oil or Butter

In a small bowl, stir together the olive oil (or melted butter), minced garlic, sea salt, black pepper, and paprika if you like a smoky kick. This garlicky goodness will seep into every groove and draw out incredible flavor as the potatoes bake.

Step 4: Brush and Bake

Place the sliced potatoes on a parchment-lined baking sheet. Be generous as you brush the oil or butter mixture all over and into every slit—get right in there. Slide them into the oven and roast for 45 to 60 minutes. About halfway through, brush a little more oil over the tops. They’ll start to fan out, crisp up at the edges, and turn gloriously golden while remaining creamy in the center.

Step 5: The Final Touch

If you’re adding cheese, sprinkle it over the potatoes during the last 10 minutes of baking. Let it melt and bubble for an irresistible finish. Once baked, shower your Hasselback Potatoes with chopped fresh herbs or parsley for a bright, fresh lift just before serving.

How to Serve Hasselback Potatoes

Garnishes

Take your Hasselback Potatoes from show-stopper to masterpiece by finishing them with a flourish of freshly chopped parsley or extra herbs. A last-minute sprinkle of cheese (or even a dollop of sour cream) can transform them from simply delicious to dinner-party elite.

Side Dishes

While Hasselback Potatoes are certainly the star, they play well with others. Serve alongside juicy steak, perfectly roasted chicken, or a comforting vegetarian main. They’re also right at home next to hearty salads or steamed greens for balance.

Creative Ways to Present

For a party platter, try making mini Hasselback Potatoes using baby potatoes. Or, get playful by tucking thin slices of garlic, bacon, or vegetables between the cuts before baking—they look beautiful and add bursts of flavor in every bite.

Make Ahead and Storage

Storing Leftovers

Let leftover Hasselback Potatoes cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them a tasty option for easy lunches or next-day dinners.

Freezing

While these potatoes are best enjoyed fresh, you can freeze them if needed. Let them cool, wrap individually in plastic wrap, then pop them in a freezer bag or container. Reheat directly from frozen for a quick, crispy side—though the texture will be a bit softer than baked fresh.

Reheating

To restore crispiness, reheat Hasselback Potatoes in a hot oven (400°F/200°C) for 10 to 15 minutes until heated through and the edges sizzle again. The microwave works in a pinch for speed, but the oven keeps that magical texture you love.

FAQs

Can I use other types of potatoes for Hasselback Potatoes?

Absolutely! While russet and Yukon Gold are classics, feel free to experiment with red potatoes or even sweet potatoes. Just remember, smaller potatoes will cook a bit faster, so keep an eye on them.

How do I keep from slicing all the way through?

Placing the potato between two wooden spoons or chopsticks is a foolproof way to stop your knife in its tracks. This lets you slice confidently and create that signature Hasselback fan effect without worrying about any accidental cut-throughs.

Can I prep Hasselback Potatoes in advance?

Yes! You can slice the potatoes, brush them with oil or butter, and refrigerate for a few hours before baking. For best results, bake them just before serving so they’re at their crispy, golden peak.

What are some ways to customize the flavors?

The options are endless! Try slipping slivers of garlic or cheese into the cuts, dusting with different spices, or finishing with crispy fried onions, crumbled bacon, or even a drizzle of pesto or hot sauce after baking.

Do I have to peel the potatoes?

No peeling required! The skin becomes crispy and delicious in the oven, adding extra texture and flavor. Just make sure to scrub them well before slicing.

Final Thoughts

There’s something truly magical about pulling a tray of Hasselback Potatoes out of the oven—golden, aromatic, and just begging to be shared. I hope you give this recipe a try and find yourself coming back to it time and again. Grab your favorite potato, slice away, and let these crispy fans steal the show at your next meal!

Hasselback Potatoes Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Hasselback Potatoes are a delightful twist on the classic baked potato. Sliced thinly and brushed with a flavorful mixture, they bake up crispy on the edges and tender in the middle. Perfect for a cozy dinner side or a holiday feast.

Ingredients

Scale

Potatoes:

4 medium russet or Yukon Gold potatoes

Seasoning Mixture:

3 tablespoons olive oil or melted butter
2 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon chopped fresh rosemary or thyme

Toppings:

Grated Parmesan cheese or shredded cheddar (optional)
Chopped parsley for garnish (optional)

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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 in each, almost cutting through but not all the way.
Make Seasoning: Mix olive oil or butter with garlic, salt, pepper, and paprika. Brush mixture over and into slits.
Bake Potatoes: Place on a baking sheet, bake for 45-60 minutes until crispy outside and tender inside. Add cheese in the last 10 minutes if desired.
Garnish and Serve: Garnish with parsley before serving.