Go Back
–+ servings
A plate of Hasselback potatoes garnished with chopped herbs, the thinly sliced potatoes are golden brown and seasoned, served on a white dish against a wooden background.
Print Recipe
5 from 2 votes

Best Hasselback Potatoes with Crispy Edges

Crispy Hasselback potatoes baked with garlic butter and fresh herbs. An easy, impressive side dish perfect for weeknights or holidays.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: World
Keyword: potatoes
Servings: 6
Calories: 241kcal

Ingredients

  • 6 medium Potatoes (Yukon Gold or Russet work best)
  • 4 cloves garlic lightly crushed
  • ½ stick Butter unsalted
  • 3 tablespoons Olive oil
  • 2-3 sprigs Fresh thyme
  • Salt to taste
  • Pepper to taste
  • Fresh herbs for serving parsley, thyme, chives

Instructions

  • 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

Calories: 241kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 136mg | Potassium: 911mg | Fiber: 5g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 2mg