If you want a fun and impressive side dish, make the Hasselback potatoes. They are a fun twist on classic roasted potatoes, with thin slices that fan out during baking.
I keep the seasoning simple and roast them until the outside is crisp and golden while the center remains tender. They are an easy way to make an everyday potato feel a little more special.
Table of Contents
Hasselback Potatoes Recipe
Key Ingredients
Russet potatoes are firm enough to hold together while you make all those thin slices. They also get nice and crispy in the oven while staying fluffy inside.
Butter and olive oil give you the rich flavor of butter with the browning power of olive oil. I brush the potatoes more than once so the butter and oil get down into the slices instead of staying just on top.
Parmesan gives the potatoes a light, salty crust around the crispy edges. It’s optional, but I rarely skip it because it adds so much flavor with hardly any extra work.
Tips & Tricks
Season the potatoes as you go: With all those little slices, you want the seasoning to reach more than just the top. I add a little extra salt right when they come out of the oven while the potatoes are still hot.
Let the potatoes cool for a few minutes before serving: They firm up a little as they cool, which makes them easier to handle and separate. They’re much easier to serve after a few minutes rather than straight from the oven.
Try my easy Hasselback Potatoes recipe here:
Hasselback Potatoes
Crispy-edged russet potatoes sliced accordion-style and roasted with butter until golden, an easy way to make baked potatoes feel special.
Ingredients
- 4medium russet potatoes
- 4 tbspbutter (melted)
- 2 tbspolive oil
- 2 clovesgarlic (minced)
- 1/2 tspsalt
- 1/4 tspblack pepper
- 1/4 cupgrated Parmesan (optional)
- 1 tbspfresh parsley (chopped, optional for garnish)
Instructions
- 1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2Place a potato between two wooden spoons or chopsticks to stop the knife from cutting all the way through. Slice the potato crosswise into thin, 1/8-inch slices, stopping before you cut through the bottom. Repeat with the remaining potatoes.
- 3Whisk together the melted butter, olive oil, garlic, salt, and pepper. Brush the mixture generously over and between the slices of each potato, letting it drip down into the cuts.
- 4Place the potatoes on the prepared baking sheet and roast for 20–22 minutes. Remove from the oven and brush with the remaining butter mixture.
- 5Return to the oven and bake for another 20–23 minutes, or until the potatoes are tender and the edges are crispy.
- 6Sprinkle with Parmesan on top and garnish with parsley and serve warm.
Nutrition per serving
📌 Notes
- Russet potatoes work best here since their oval shape makes for even, sturdy slices.
- Brushing the butter mixture between the slices partway through roasting helps it reach every layer as the potato fans out.
- Choose potatoes that are similar in size so they all finish roasting at the same time.
How to Pair
Hasselback potatoes have crisp edges, fluffy centers, and a rich garlic-butter flavor. Hearty meats, lighter seafood, and fresh vegetables are the perfect choice to go with this potato side. You can enjoy them with:
- Roast chicken, grilled steak, or tender pork chops for a satisfying dinner.
- Baked salmon, grilled shrimp, or lemon herb cod for a lighter meal.
- Roasted asparagus, green beans, or a crisp garden salad to balance the buttery potatoes.
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