Hasselback Potatoes: Crispy, Cozy, and Completely Shareable
Introduction — Hasselback Potatoes
The first time I made Hasselback Potatoes, the house smelled like autumn: butter melting, garlic crisping, and rosemary whispering from the baking sheet. The potatoes arrived at the table like little golden fans, each crisp edge catching the light and promising a soft, pillowy bite inside. Hasselback Potatoes are that rare homemade dish that looks like you spent all day and tastes like you loved every minute of it. They are the perfect simple dinner or an easy meal to bring to a potluck, and they sit somewhere between a comforting recipe and a festive cooking showstopper. If you’re the type who loves to pair textures and flavors, these will become a family favorite in no time. For a twist on potato-centered dinners, I sometimes pair them with a lighter stuffed option like broccoli cheese stuffed baked potatoes, which my kids adore on busy school nights.
Why Make This Recipe — Hasselback Potatoes
- Quick prep, big payoff: a few precise cuts and a brush of butter deliver restaurant-worthy texture without fuss.
- Crowd-pleaser and family favorite: everyone loves pulling apart those crispy layers and stealing the browned tips.
- Versatile and comforting recipe: play with herbs, cheeses, or toppings to suit weeknight dinners or festive cooking.
- One-pan magic: minimal dishes, maximum flavor—perfect for a simple dinner that feels special.
- Easily customizable: swap butter for olive oil for a lighter twist, or add bacon for extra indulgence.
Ingredients You’ll Need for Hasselback Potatoes
- 4 large Yukon Gold or russet potatoes — Yukon Golds are creamy while russets give the crispiest edges.
- 4 tablespoons unsalted butter, melted — substitute with olive oil for a lighter option.
- 2 tablespoons olive oil — helps with extra crisping and a lovely golden finish.
- 3 cloves garlic, minced — adds a warm, aromatic backbone; roasted garlic is a gentler substitute.
- 1 teaspoon sea salt and 1/2 teaspoon black pepper — adjust to taste.
- 1 teaspoon fresh rosemary or thyme, chopped — use dried if that’s what you have on hand.
- 1/4 cup grated Parmesan or cheddar — optional, for a savory, melty crown.
- 2 tablespoons sour cream or Greek yogurt — for topping; Greek yogurt is a lighter swap.
- Chives or parsley, chopped, for garnish.
If you want to make it vegetarian or dairy-free, swap butter for vegan butter or extra virgin olive oil and choose a dairy-free topping instead. For a brunch twist, sprinkle a little smoked paprika and top with a fried egg.
Prep and Cook Time for Hasselback Potatoes
- Prep time: 20 minutes
- Cook time: 50–60 minutes
- Total time: 70–80 minutes
Note: It’s not the fastest dish, but the slow roast and patient browning are absolutely worth it—this is one of those recipes where the waiting builds anticipation and aroma.
How to Make Hasselback Potatoes
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Wash and dry potatoes thoroughly. Place one chopstick or wooden spoon handle on either side of each potato to prevent cutting all the way through.
- Using a sharp knife, make thin slices about 1/8 to 1/4 inch apart, slicing down to the chopsticks. The slices should fan but remain joined at the base.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and chopped herbs.
- Place potatoes on the baking sheet and use a pastry brush or spoon to gently work some of the butter mixture between the slices and over the tops.
- Roast for 30 minutes, then remove and brush again with remaining butter mixture. Sprinkle with a little extra salt if desired.
- Continue roasting for another 20–30 minutes until the edges are golden and crisp and the centers are tender when pierced with a fork.
- In the final 5 minutes, sprinkle grated cheese over the tops if using, allowing it to melt into the crevices.
- Remove from oven, top with a dollop of sour cream or Greek yogurt, and scatter chives or parsley. Serve immediately and watch everyone reach for the crispy tips.
As the garlic sizzles and the butter browns, the kitchen fills with the kind of scent that makes people wander in from the next room.
Tips and Creative Variations for Hasselback Potatoes
- Herb and lemon: add lemon zest and fresh dill for a bright finish.
- Cheesy jalapeno: tuck thin slices of jalapeno and pepper jack in the slices for a spicy kick.
- Bacon and chive: crumble crispy bacon over the top with extra chives for hearty, smoky flair.
- Vegan twist: use vegan butter and nutritional yeast for a cheesy, dairy-free finish.
- Sweet version: try maple syrup, cinnamon, and a sprinkle of brown sugar for a surprising, delicious dessert-style take.
Encourage readers to personalize the slices with their favorite flavors—this is your kitchen, your story.
Serving Ideas for Hasselback Potatoes
Pair these potatoes with a crisp green salad and roasted chicken for a cozy family meal, or serve them alongside a rich beef brisket for holiday gatherings. They shine with a chilled glass of white wine on a warm night or a mug of spiced apple cider during festive cooking sessions. For a playful weeknight spread, add roasted vegetables and a protein skewer—think of how easily they nestle on the plate next to a sausage, similar to flavors in cheesy ranch potatoes with smoked sausage.
Picture this: a long table, laughter, and the gentle crackle as someone reaches for a crisp potato fan—this is food that invites conversation.
Storing and Reheating Hasselback Potatoes
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness, or use an air fryer for 5–8 minutes.
- Freezing: You can freeze roasted potatoes for up to 2 months, but they lose some crisp texture. Reheat straight from frozen in the oven at 400°F (200°C) until heated through and re-crisped.
For best results, reheat gently to avoid drying out the inside while re-crisping the layers.
Pro Tips for Success — Hasselback Potatoes
- Use a sharp knife and slow, steady cuts for even slices; chopsticks on either side prevent cutting through.
- Brush between slices early and often—flavor gets deep into the folds that way.
- Choose Yukon Gold for creaminess; russets for the crispiest edges.
- Don’t overcrowd the pan—air circulation helps edges brown.
- Finish with a cool dollop (sour cream or yogurt) to balance the warm, buttery crunch.
FAQs — Hasselback Potatoes
Q: Can I make Hasselback Potatoes ahead of time?
A: Partially—slice and season, then refrigerate for up to 8 hours. Roast when you’re ready. Fully roasted potatoes reheat best in the oven to regain crispness.
Q: What is the best potato for Hasselback Potatoes?
A: Yukon Golds offer a creamy interior; russets give the crispiest edges. Both are excellent choices depending on texture preference.
Q: Can I freeze Hasselback Potatoes?
A: Yes, for up to 2 months. Expect some loss of crispness; re-crisp in a hot oven or air fryer.
Q: How thin should the slices be?
A: About 1/8 to 1/4 inch. Thin slices create more crunchy edges but require a gentle hand to avoid slicing through.
Q: What can I use instead of butter?
A: Olive oil or vegan spreads work well—olive oil gives bright flavor while vegan butter keeps that buttery richness.
Conclusion — Hasselback Potatoes
There’s something quietly joyful about turning simple potatoes into a celebratory homemade dish: the ritual of slicing, the scent of herbs and butter, the delight when everyone leans in to share. Hasselback Potatoes are an easy meal that feels special, a comforting recipe that can be dressed up for festive cooking or pared down for a cozy weeknight. If you’d like to compare other takes or see different step-by-step approaches, these two guides were favorites when I was learning variations: Hasselback Potatoes Recipe – Love and Lemons and Hasselback Potatoes Recipe (So Buttery and Crispy!) | The Kitchn. Try this recipe, invite someone over, and let the simple magic of crispy edges and soft centers make an ordinary night feel like a celebration.
Hasselback Potatoes
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Wash and dry the potatoes thoroughly. Place one chopstick or wooden spoon handle on either side of each potato to prevent cutting all the way through.
- Using a sharp knife, make thin slices about 1/8 to 1/4 inch apart, slicing down to the chopsticks. The slices should fan but remain joined at the base.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and chopped herbs.
- Place the potatoes on the baking sheet and use a pastry brush or spoon to gently work some of the butter mixture between the slices and over the tops.
- Roast for 30 minutes, then remove and brush again with remaining butter mixture. Sprinkle with a little extra salt if desired.
- Continue roasting for another 20–30 minutes until the edges are golden and crisp and the centers are tender when pierced with a fork.
- In the final 5 minutes, sprinkle grated cheese over the tops if using, allowing it to melt into the crevices.
- Remove from oven, top with a dollop of sour cream or Greek yogurt, and scatter chives or parsley. Serve immediately.