Hasselback potatoes are one of those side dishes that look much more complicated than they really are. The potatoes are sliced into thin, even cuts without going all the way through, so they open slightly as they roast. The result is a beautiful fan-like potato with crisp, golden edges and a soft, fluffy center. A little olive oil, garlic butter, fresh herbs, salt, and pepper are all you need to turn ordinary potatoes into something that feels special enough for a holiday dinner but is still easy enough for a weeknight meal.
What Are Hasselback Potatoes?
Hasselback potatoes are whole potatoes that are sliced almost all the way through into thin pieces while keeping the bottom intact. During baking, the slices spread apart and create plenty of edges that become wonderfully crisp. The name is associated with Hasselbacken in Stockholm, where this style of potato became popular in the 1950s. Today, there are countless variations, but the basic idea remains the same: a tender baked potato with lots of crispy edges.
Ingredients
| Ingredient | Amount |
|---|---|
| Medium Yukon Gold potatoes | 6 |
| Extra-virgin olive oil | 2 tablespoons |
| Unsalted butter, melted | 4 tablespoons |
| Garlic, finely minced | 3 cloves |
| Fresh sage leaves | 12–18 leaves |
| Fresh parsley, chopped | 2 tablespoons |
| Sea salt | 1 teaspoon, or to taste |
| Freshly ground black pepper | ½ teaspoon |
| Red pepper flakes | ¼ teaspoon, optional |
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How to Make Hasselback Potatoes
1. Prepare the Oven and Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and scrub the potatoes well, then dry them completely. There is no need to peel them; the skin becomes pleasantly crisp during roasting.
2. Slice the Potatoes Carefully
Place one potato on a cutting board and position two chopsticks, wooden spoon handles, or butter knives along its long sides. Use a sharp knife to make thin cuts across the potato, keeping the slices about â…› inch thick. The guides will stop the knife before it reaches the bottom, allowing the potato to remain in one piece. Repeat with the remaining potatoes.
3. Add the First Layer of Seasoning
Arrange the potatoes cut-side up on the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper. Gently work some of the oil into the cuts without forcing the slices apart. Tuck a few fresh sage leaves into the openings of each potato. The sage will release its earthy aroma as the potatoes roast.
4. Start Roasting
Place the potatoes in the preheated oven and roast for about 45 to 50 minutes. The exact time depends on the size of your potatoes. At this stage, the potatoes should be starting to soften and the slices should begin opening up.
5. Add the Garlic Butter
While the potatoes roast, combine the melted butter and minced garlic in a small bowl. After the first roasting stage, carefully remove the tray from the oven and brush the garlic butter over the potatoes. Try to let a little of the butter reach the spaces between the slices, but do not force them open.
6. Finish Baking Until Crisp
Return the potatoes to the oven and bake for another 20 to 25 minutes, or until the centers are completely tender and the exposed edges are deeply golden and crisp. If your potatoes are particularly large, they may need a little additional time.
7. Finish and Serve
Remove the potatoes from the oven and season with a little more salt and black pepper if needed. Sprinkle with fresh parsley and a small pinch of red pepper flakes for color and gentle heat. Serve immediately while the edges are still crisp and the centers are hot and fluffy.
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What You Can Do Better
The most important part of making good Hasselback potatoes is the slicing. Thin, consistent cuts give you more crispy edges and help the potatoes cook evenly. Using chopsticks or wooden spoon handles as a cutting guide makes the job much easier and greatly reduces the chance of cutting through the potato.
Do not rush the roasting process. Potatoes that are removed too early may look golden on the outside but remain firm in the center. It is also better to add the garlic butter partway through cooking rather than putting all of it on at the beginning. This gives the potatoes time to develop color before the butter and garlic are exposed to the heat for a longer period.
For the best texture, choose potatoes that are similar in size. If one potato is much larger than the others, it will naturally need more time in the oven. Yukon Gold potatoes work particularly well because they have a naturally creamy interior, but small Russet potatoes can also be used.
Tips for Making Perfect Hasselback Potatoes
- Keep the slices thin and as even as possible.
- Use chopsticks, wooden spoon handles, or butter knives to prevent cutting through the bottom.
- Dry the potatoes well before adding oil so they roast rather than steam.
- Do not force the slices apart while the potatoes are still raw because they can break.
- Brush on the garlic butter during the second half of cooking for better flavor and browning.
- Check the center with a thin knife or skewer before removing the potatoes from the oven.
- Serve immediately for the best contrast between crisp edges and soft centers.
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What to Serve With Hasselback Potatoes
These potatoes make an excellent side dish for roasted chicken, grilled vegetables, steak, baked fish, or a simple green salad. They also fit naturally on a holiday table alongside other roasted vegetables and hearty main dishes. For a richer finish, you can add grated Parmesan, while chopped chives or thyme can be used in place of parsley.
Can You Make Hasselback Potatoes Ahead of Time?
Yes, you can prepare the potatoes ahead of time and reheat them before serving. For the best texture, finish them in a hot oven rather than reheating them in the microwave. A short blast in an air fryer can also help bring back some of the crispness if you have leftovers.
Nutritional Information
The following values are approximate and are based on one serving when the recipe is divided into six servings. Actual nutrition will vary depending on the size of the potatoes, the amount of butter and oil used, and how much salt is added.
| Nutrient | Approx. Per Serving |
|---|---|
| Calories | 255 kcal |
| Carbohydrates | 35 g |
| Protein | 5 g |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Dietary Fiber | 4 g |
| Sodium | Approximately 350 mg |
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Frequently Asked Questions
Why are my Hasselback potatoes not crispy?
They may need more cooking time, or there may be too much moisture on the potatoes. Make sure the potatoes are dry before roasting and give them enough time for the exposed edges to brown and crisp.
Can I use Russet potatoes?
Yes. Small to medium Russet potatoes work well and can become particularly crisp on the outside. Yukon Gold potatoes have a creamier center, so the final texture will be slightly different.
How do I stop myself from cutting through the potato?
Place chopsticks, wooden spoon handles, or butter knives along both sides of the potato. They act as a barrier and prevent the knife from reaching the cutting board.
Can I leave out the sage?
Absolutely. Sage gives the potatoes an earthy flavor, but the recipe still works without it. Fresh thyme, rosemary, chives, or parsley can be used for a different flavor.
Can I add cheese?
Yes. A little finely grated Parmesan added during the final minutes of roasting gives the potatoes a savory, crisp topping. You can also finish them with cheddar or another cheese you enjoy.
