These crispy, golden Hasselback potatoes are buttery, garlicky, and ridiculously tender inside. The thin accordion slices get crispy edges while staying soft at the center, and honestly, they look like they came straight from a fancy restaurant. I first made these for a holiday dinner a few years ago, and they've been my go-to impressive side dish ever since. They're surprisingly easy to make with just a few simple ingredients, and the presentation always gets compliments.
If you're looking for more comforting sides to round out your meal, try this Easy Chicken Potato Soup Recipe, this Easy Broccoli Cheddar Soup Recipe, or this Easy Creamy Garlic Chicken Gnocchi Recipe.
Why You'll Love This Hasselback potatoes Recipe
These oven-baked potatoes are absolutely stunning but surprisingly simple to make. The sliced potato technique creates dozens of crispy edges while the inside stays tender and fluffy. Garlic butter gets brushed on twice during baking, so every bite is rich and flavorful. You only need a handful of ingredients, and the chopstick trick makes slicing beginner-friendly. They're fancy enough for holidays but easy enough for weeknights. Whether you serve them alongside roasted chicken or grilled steak, they're always the star of the plate.
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Hasselback potatoes Ingredients
Here's everything you need to make these buttery roasted potatoes.
See Recipe Card Below This Post For Ingredient Quantities
- Russet or yellow potatoes: These starchy varieties bake up crispy on the outside and creamy inside. Choose medium-sized potatoes that are roughly the same size so they cook evenly.
- Unsalted butter: Adds richness and helps the slices turn golden and crispy. Using room-temperature butter makes it easier to mix with the garlic.
- Garlic: Fresh garlic gives the butter a savory, aromatic flavor that soaks into every slice.
- Fine salt: Mixed into the garlic butter to season the potatoes from the inside out.
- Flaky sea salt or kosher salt: Sprinkled on top at the end for a little crunch and a burst of flavor.
- Optional toppings: Sour cream and chives add a cool, tangy contrast to the warm, buttery potatoes.
how to make Hasselback potatoes
Follow these steps to make perfect crispy Hasselback potatoes slices every time.
- Prep butter and oven: Let your butter soften at room temperature so it's easy to mix. Preheat your oven to 450°F (232°C) and position a rack in the middle. Line a large, rimmed baking sheet with parchment paper.
- Prep potatoes: Scrub the potatoes under running water using a vegetable brush to remove any dirt. Slice a thin piece off the bottom of each potato to create a stable, flat base so they don't roll around.
- Slice potatoes Hasselback style: Place a potato on the cutting board with chopsticks along the long sides to prevent cutting all the way through. Starting about ¾ inch from one side, make thin slices about ⅛ inch thick across the potato, stopping ¾ inch from the tip. The chopsticks act as a barrier so your knife stops before cutting through. Adjust chopsticks as needed. If a slice detaches, just tuck it back in place.
- Bake initial: Arrange the sliced potatoes on the prepared pan and bake for 1 hour. The potatoes will start to fan out and soften as they bake.
- Prepare garlic butter: In a small bowl, mash the softened butter with the pressed or minced garlic and ¼ teaspoon salt until evenly combined. Divide the mixture into two equal portions.
- Apply first layer of butter: Remove the potatoes from the oven. Spread one portion of the butter mixture generously over each potato, using a pastry brush to work it between the slices. The butter will melt and seep into all the crevices.
- Bake again: Return the potatoes to the oven and bake for 10 more minutes. The edges will start to crisp up and turn golden brown.
- Add second layer of butter: Remove the potatoes from the oven. Spread the remaining butter mixture down the center of each potato, letting it melt slowly and soak in.
- Finish and serve: Sprinkle with flaky sea salt and add optional toppings like sour cream and chives. Serve immediately while they're hot and crispy.
Substitutions & Variations
Make it dairy-free or vegan: Use a plant-based butter like Miyoko's Creamery instead of regular butter. The texture and flavor will be just as rich.
Add cheese: Sprinkle shredded cheddar, parmesan, or gruyere over the potatoes during the last 10 minutes of baking for cheesy Hasselback potatoes.
Try sweet potatoes: Swap regular potatoes for sweet potatoes and reduce the baking time slightly since they cook faster.
Use an air fryer: You can make air fryer Hasselback potatoes by cooking them at 375°F for about 40 to 50 minutes, brushing with butter halfway through.
Add bacon: Crumble cooked bacon over the top before serving for extra flavor.
Herb butter: Mix fresh rosemary, thyme, or parsley into the garlic butter for an herby twist.
EQUIPMENT for Hasselback potatoes
You'll need a few basic tools to make this Hasselback potatoes recipe.
Large rimmed baking sheet: Holds the potatoes while they roast and catches any butter that drips.
Parchment paper: Prevents sticking and makes cleanup easier.
Vegetable brush: Scrubs dirt off the potato skins without peeling away the nutrients.
Sharp chef's knife: Makes clean, even slices through the potato.
Two chopsticks or wooden spoons: Acts as a guide to prevent cutting all the way through the potato.
Pastry brush: Helps spread the garlic butter evenly between the slices.
Small bowl: For mixing the garlic butter.
Fork: Useful for mashing the butter and garlic together.
Storage & Reheating
Storage: Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F oven for 10 to 15 minutes until warmed through and crispy again. You can also reheat them in an air fryer at 350°F for about 5 to 7 minutes. Avoid the microwave if you want to keep the crispy texture.
Freezing: These Hasselback potatoes are best enjoyed fresh. Freezing can make them mushy when thawed.
Expert Tips
Choose similar-sized potatoes: This ensures they all cook at the same rate and finish at the same time.
Don't skip the chopsticks: They're the secret to making uniform slices without cutting all the way through. You can also use wooden spoon handles if you don't have chopsticks.
Use room-temperature butter: It mixes more easily with the garlic and spreads more smoothly over the potatoes.
Fan out the slices gently: After the first hour of baking, the potatoes will be soft enough to gently fan out the slices a bit more before adding the butter.
Brush butter generously: Don't be shy with the garlic butter. It's what makes these potatoes so flavorful and crispy.
Watch the edges: If the tips start to brown too much, tent them loosely with foil during the last 10 minutes.
FAQ
How to make the perfect Hasselback potatoes?
The key is using the chopstick trick to guide your knife and prevent cutting through. Brush the garlic butter generously between the slices and bake at a high temperature to get crispy edges. My family always makes sure to use room-temperature butter so it spreads easily.
What are common mistakes making Hasselback?
Cutting all the way through the potato is the biggest mistake. Use chopsticks as a barrier. Another common error is not using enough butter or skipping the second butter layer. Also, slicing the potatoes too thick will prevent them from fanning out and getting crispy.
Why is it called Hasselback potatoes?
The dish was created at the Hasselbacken Hotel in Stockholm, Sweden, in the 1700s. The name comes from the hotel where this European potato recipe was first served. It's been a classic ever since.
Do I have to use fresh garlic, or can I use garlic powder?
Fresh garlic gives the best flavor, but you can use garlic powder in a pinch. Use about ½ teaspoon of garlic powder mixed into the butter. The fresh garlic adds a more aromatic, savory taste that really shines through.
Related
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Pairing
These are my favorite dishes to serve with Hasselback potatoes:
Golden Crispy Hasselback Potatoes
Ingredients
Method
- Let the butter sit at room temperature until soft. Preheat the oven to 450°F and place a rack in the center. Line a large rimmed baking sheet with parchment paper.
- Scrub the potatoes thoroughly under running water. Slice a thin piece off the bottom to help them stand flat.
- Place two chopsticks on either side of a potato. Slice the potato into very thin sections about ⅛-inch thick, stopping ¾ inch from the top. Adjust chopsticks as needed to avoid cutting through completely.
- Arrange the sliced potatoes on the prepared baking sheet.
- In a small bowl, mash the softened butter with minced garlic and ½ teaspoon salt until fully combined. Divide the mixture into two portions.
- Remove potatoes from the oven. Spread half of the garlic butter evenly over the top, working it gently between the slices with a pastry brush.
- Return the potatoes to the oven and bake for an additional 10 minutes.
- Remove potatoes and spread the remaining butter down the center of each potato, allowing it to melt into the layers. Sprinkle with flaky sea salt and add any optional toppings.
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