Give a classic starchy side dish a beautiful makeover with my Hasselback Potatoes recipe! Simple spuds are sliced thinly to create an accordion effect before baking, creating perfectly crisp edges, fluffy interiors, and plenty of nooks for herby garlic butter to seep in.
I originally published this recipe in 2018 and have since added new photos and a few more success tips.
When it comes to crowd-pleasing side dishes, it’s tough to beat the humble spud. In fact, this particular hasselback potato recipe is so popular that my YouTube video has amassed more than 3.5 million views and 48,000 likes! And while classic mashed potatoes are never a wrong move, these showstoppers give next-level gourmet vibes.
Despite their restaurant-worthy appearance, even kids love hasselback potatoes with garlic butter. They’re essentially single-sized servings of my crispy roasted potatoes recipe, but with individual leaves that fan out from the bottom, making them fun to eat. They’re also wonderfully versatile and customizable, so it’s easy to pair them with just about anything.
Ingredients & Substitutions
Potatoes – Look for potatoes that are roughly the same size and thickness so they’ll cook evenly.
Garlic – When mixed with butter and brushed on the potatoes before baking, it makes them taste like garlic bread.
Butter & Olive Oil – Adding oil to the garlic butter mixture raises the burn point and helps distribute the flavoring more easily.
Fresh Thyme – Leave the sprigs as whole branches to make life simpler. They’ll naturally get left behind as you brush the mixture on the potatoes.
Salt & Black Pepper – I recommend using kosher salt, which has bigger, less potent grains than sea salt. This makes it easier to season generously without overdoing it! Also, freshly cracked pepper will offer the best flavor.
Fresh Herbs – Sprinkling the tops of the potatoes with chopped fresh herbs before serving adds a bright pop of color and flavor. Feel free to mix and match—parsley, thyme, or dill are all great choices.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
The Best Potatoes For Hasselback Potatoes
The best potatoes for Hasselback potatoes are ones that hold their shape and crisp well, offering a contrast of tender centers and crunchy, fanned-out edges. Russet potatoes are the top choice if you love super crisp edges. Their high starch content means the slices fan out nicely, creating extra crunchy ridges while the centers stay soft and fluffy.
Yukon Gold potatoes are another excellent option. They’re naturally creamy with a medium starch level, so they hold their shape well and develop a beautiful golden color. Yukon Golds offer a slightly richer, buttery flavor and a more uniform texture throughout. (If you prefer an appetizer-sized option, go for baby Yukon Golds.) While you technically can use waxier varieties like red potatoes, I don’t recommend it. The lower starch content means they don’t crisp up as well, and the waxier flesh remains firm after baking. You’re better off reaching for classic baking potatoes or “all-purpose” potatoes like Yukons.
How to Make Hasselback Potatoes
Watch the full video recipe to learn how to make the BEST Hasselback Potatoes recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
Vegan/Dairy-Free – Swap in vegan butter or more olive oil to keep them purely plant-based.
Cheesy Hasselback Potatoes – Tuck thin slices of cheddar, mozzarella, gruyère, or parmesan between a few of the cuts for melty richness. You can also dust the top with finely grated cheese after baking. Just don’t add the cheese too early or it’ll burn. Save it for the last 10 minutes of baking.
Garlic herb butter is key!First brush
Expert Tips & Tricks
Use a sharp, thin knife. Thin, consistent cuts help the potato fan open and crisp properly. A dull knife can tear the slices and make the potato harder to open up. Dull knives are also more dangerous since they can slip!
Don’t cut all the way through. Place two wooden spoons or chopsticks on both wide sides of the potato to act as a cutting guide. This keeps the bottom intact so the slices stay connected.
Rinse after slicing. A quick rinse under cold water removes excess starch, helping the slices separate more easily and crisp up better.
Brush between the slices. The magic of hasselback potatoes is getting flavor into every nook and cranny. Use a pastry brush to work the butter mixture deep between the layers.
Baste twice. Brushing with melted butter or oil during baking keeps the potatoes moist and flavorful and encourages deeper browning.
Use uniform-sized potatoes. Evenly sized potatoes cook at the same rate, ensuring all your hasselbacks finish at the same time.
Let them rest a few minutes. This helps the layers firm up slightly so they fan open when served.
Baste twice for extra flavorFinal bake: bake until crispy.
How to Serve Hasselback Potatoes
Whether you’re keeping it simple or loading them up, Hasselback potatoes always make any meal look and taste a little more impressive. For a cozy comfort-food dinner, serve them with meatloaf, beef stew, or roast chicken to soak up all the delicious juices. They’re also great next to creamy tuscan chicken, salmon with lemon butter sauce, or even gravlax.
They’re also fantastic on any holiday table as a fun alternative to mashed or scalloped potatoes. And don’t forget to dress them up! Add toppings to match the meal: drizzle with garlic butter, dollop with pesto, sprinkle with Parmesan, crumble over bacon, or finish with a spoonful of sour cream and chives.
Storage & Reheating
Refrigerate: Store leftover Hasselback potatoes in an airtight container in the fridge for up to 3-4 days.
Oven: Warm in a 400°F oven for 10-12 minutes to revive their crispiness.
Air Fryer: Reheat at 375°F for 4-6 minutes until hot and crispy again.
Avoid Microwaving: It softens the potato and loses the crispy edges.
Freezing: You can freeze fully cooked Hasselbacks for up to 2 months. Reheat straight from frozen in a 400°F oven until heated through and crisp.
Preheat the oven: Heat to 200°C / 390°F. Wash and thoroughly dry the potatoes.
Slice the potatoes: Place each potato between two chopsticks or wooden spoons and slice into thin, even slices, stopping about ¼ inch from the bottom so the potato stays intact.
Prepare the baking tray: Arrange the potatoes on a parchment-lined baking tray.
Make the garlic-thyme butter: In a small saucepan over low heat, melt the butter with olive oil, crushed garlic cloves, and thyme. Cook for 3–5 minutes, until the butter is melted and the garlic turns golden and begins to soften. Do not burn or overcook.
Strain the butter mixture: Remove from heat and strain the butter through a fine sieve to remove the garlic and herb pieces. (This prevents burning during baking and keeps the potatoes looking clean and golden.)
First bake: Brush the potatoes generously with half of the butter mixture, making sure it drips into the slices. Season well with salt and pepper. Bake for 30 minutes.
Second bake: Remove the tray from the oven. Brush the potatoes with the remaining butter mixture, sprinkle with more thyme or herbs, and return to the oven.
Bake for an additional 25–30 minutes, or until the potatoes are tender inside and crispy around the edges.
Serve: Sprinkle with fresh herbs and serve hot.
Video
Notes
Best Potatoes:
Yukon Gold for creamy centers; Russet for extra crispiness.
Choose evenly sized potatoes so they cook at the same rate.
Drying the potatoes well ensures crispier edges
Garlic: Lightly crush the garlic instead of mincing, this prevents burning while still infusing flavor. If you want stronger garlic flavor, brush some of the softened garlic onto the potatoes during the second bake.
Butter & Oil: A combo of butter + oil prevents burning and gives both flavor and crispiness. For dairy-free: replace butter with more olive oil or vegan butter.
Add-Ins & Variations:
Cheesy Hasselbacks: Add grated Parmesan or cheddar during the last 10 minutes.
Spicy version: Add chili flakes, smoked paprika, or cayenne.
Herbs: Rosemary, thyme, parsley, chives, or dill all work great.
Loaded style: Top with sour cream, green onion, crispy bacon, or feta after baking.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C / 350°F for 10–15 minutes to restore crispiness.
Avoid microwaving — it softens the edges.
Make-Ahead: You can slice the potatoes several hours ahead. Store submerged in cold water in the fridge to prevent browning (dry well before baking).
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword potatoes
FAQs
How to cut hasselback potatoes?
To cut hasselback potatoes, place each potato horizontally between two chopsticks or wooden spoons to act as a guide, then slice thin cuts across the top about ⅛ – ¼ inch apart, stopping just before the knife reaches the bottom.
Why are they called hasselback potatoes?
The name “Hasselback” is a nod to the place they were invented. The dish’s distinctive slicing technique and preparation originated at Restaurant Hasselbacken in Stockholm, Sweden, where it was first introduced in the 1950s.
What are some common toppings for hasselback potatoes?
Pretty much anything that is delicious on a baked potato works beautifully here. Try garlic butter, parmesan, cheddar cheese, sour cream, bacon, chives, fresh herbs, or seasoned breadcrumbs. They’re incredibly versatile, so you can also top them with pesto, ranch seasoning, melted Gruyère, caramelized onions, or even chili!
Love the ideas of infused butter, tastes great as a side dish.
I really love this recipe, I have eaten plenty of Hasselback potatoes and this is by far the best one.
Thank you! 🙂
Looks good. What potatoes work best: russet or yellow? Also, do you peel them?
Both potatoes would work.
I don’t peel them, but wash them well before using.