Hasselback Potatoes

Hasselback Potatoes: Crispy, Tender, and Full of Comfort

Introduction

The first time I roasted Hasselback Potatoes, the kitchen filled with a warm, buttery perfume that felt like a long hug. The ridged slices fan out like little caramelized fans, edges crisped to golden perfection while the centers stay pillowy and tender — that contrast is everything. Hasselback Potatoes are one of those dishes that make a simple dinner feel special, a homemade dish that becomes an instant family favorite. If you love a comforting recipe that’s both beautiful and approachable, you are in the right place. For a fun twist on stuffed spuds, try this Broccoli Cheddar variation I adore: Broccoli Cheddar Stuffed Potatoes.

Why Make This Recipe

• It looks like you spent ages but comes together with quick prep.
• Crowd-pleaser: everyone reaches for seconds, making it perfect for festive cooking and weeknight joy.
• Versatile: serve as a side or star with toppings from butter and herbs to cheese and crispy bacon.
• Comforting and simple: a humble potato transformed into an easy meal that feels elevated.
• Great for meal prep: leftovers reheat beautifully and taste even better the next day.

Ingredients You’ll Need

• 6 medium Yukon Gold or Russet potatoes — Yukon Golds are creamy; Russets crisp beautifully.
• 3 tablespoons olive oil or melted butter — butter gives a richer, more indulgent flavor. Use ghee for a nutty touch.
• 2 cloves garlic, minced — or 1 teaspoon garlic powder if you want a milder aroma.
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper — season between the layers and on top.
• 1 tablespoon fresh thyme or rosemary, chopped — substitute 1 teaspoon dried herbs.
• 1/2 cup grated Parmesan or sharp cheddar — sprinkle during the last 10 minutes of roasting.
• Optional toppings: sour cream (or Greek yogurt for a lighter option), chopped chives, crispy pancetta, or a drizzle of truffle oil.

For another indulgent potato idea with caramelized flavors, consider this take: Caramelized Onion Gratin Potatoes.

Prep and Cook Time

• Prep time: 15 minutes
• Cook time: 50–60 minutes
• Total time: 1 hour 5–15 minutes

This is an easy meal that rewards patience — the longer roast yields crisped edges and soft, buttery interiors. It feels quick to prepare but worth savoring.

How to Make Hasselback Potatoes

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
2. Wash and dry the potatoes. Place a potato between two chopsticks or the handles of wooden spoons to act as guides. With a sharp knife, make 1/8-inch slices across the potato, stopping when the knife hits the chopsticks so the base stays intact. Repeat for each potato.
3. Place the sliced potatoes on the baking sheet. Brush generously with olive oil or melted butter, getting into the crevices. Sprinkle minced garlic, salt, pepper, and half the herbs over the tops and between slices.
4. Roast for 30 minutes, then baste again with oil or butter, letting it seep down between the slices. The edges will start to fan and crisp.
5. After another 15–20 minutes, the potatoes should be tender inside and nicely golden. During the last 10 minutes, sprinkle grated cheese over the tops and return to the oven until the cheese melts and bronzes.
6. Remove from the oven and let rest for 5 minutes. Finish with a dollop of sour cream or Greek yogurt, a sprinkle of chives, and a little more fresh herb. Serve warm and watch everyone fall in love.

As the garlic sizzles and the butter browns on the pan, you’ll smell the cozy, savory notes that make this dish unforgettable.

Tips and Creative Variations

• Make them sweet: use sweet potatoes and top with a touch of maple and toasted pecans for a delicious dessert-adjacent finish.
• Add a gratin twist: layer thin slices of onion between the potato slits for an oniony sweetness.
• Vegan swap: use olive oil and nutritional yeast instead of cheese for a flavorful coating.
• Herb butter: mix softened butter with parsley, lemon zest, and garlic, then tuck pats of herb butter between the slices before roasting.

Serving Ideas

Serve Hasselback Potatoes as a stunning side at holiday dinners with roast chicken or beef, or keep it casual with a crisp salad and roasted vegetables for a simple dinner. Pair with a full-bodied red wine or a bright, citrusy white. Picture the table: steam rising, golden ridges glinting, laughter around you — this is what comfort tastes like.

Storing and Reheating

• Refrigerate: Store cooled potatoes in an airtight container up to 3 days.
• Freezing: Freeze baked potatoes in a single layer on a tray; once solid, transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven until heated through and crisp.
• Reheating fresh: Re-crisp in a 400°F oven for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes. Microwave briefly, then finish in the oven for crisp edges.

Pro Tips for Success

1. Use a sharp knife and guides (chopsticks) to keep even slices — even spacing helps for uniform cooking and beautiful presentation.
2. Don’t skimp on basting: brushing with oil or butter partway through develops crisp layers.
3. Choose the right potato: Yukon Golds are forgiving and creamy; Russets give the crispiest edges.
4. Finish with fresh herbs and acid (lemon zest or a splash of vinegar) to brighten the rich, buttery flavors.
5. Make ahead: par-roast the potatoes, cool, then finish with a final roast and cheese before serving.

FAQs

Q: Can I freeze Hasselback Potatoes?
A: Yes. Freeze fully baked potatoes after cooling on a tray, then transfer to freezer bags. Reheat from frozen in the oven until crisp.

Q: What potatoes are best for Hasselback Potatoes?
A: Yukon Golds for creamy texture and Russets for crispiness are both excellent choices.

Q: Can I make them ahead for a party?
A: Par-roast the potatoes until nearly cooked, cool, and store in the fridge. Finish roasting and add toppings just before serving.

Q: What’s a good dairy-free cheese substitute?
A: Nutritional yeast or a plant-based grated cheese works well when mixed with a bit of olive oil.

Q: How do I keep slices from falling apart?
A: Leave a bit of the base intact by using guides when slicing and making shallower cuts.

Conclusion

Hasselback Potatoes transform plain spuds into a photo-ready, heartwarming dish that’s both simple and luxurious — a true family favorite for weeknights, festive cooking, or anytime you want a little culinary magic. Try different toppings to make it your own and savor the way the crisp edges and buttery insides come together. For more inspiration and technique-focused guides, check this lovely variation from Hasselback Potatoes Recipe – Love and Lemons and a detailed step-by-step here: Hasselback Potatoes Recipe (So Buttery and Crispy!) | The Kitchn.

If you try this recipe, tell me how you topped yours — I love hearing which spin becomes your new go-to.

Contents

• 1 Hasselback Potatoes
  • 1.1 Ingredients  
    • 1.1.1 Main Ingredients
    • 1.1.2 Optional Toppings
  • 1.2 Instructions 
    • 1.2.1 Preparation
    • 1.2.2 Cooking
  • 1.3 Notes

Hasselback Potatoes

Hasselback Potatoes are beautifully fanned, crisped on the edges, and pillowy in the center, making them a comforting and elegant side dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 6 medium Yukon Gold or Russet potatoes Yukon Golds are creamy; Russets crisp beautifully.
• 3 tablespoons olive oil or melted butter Butter gives a richer flavor; use ghee for a nutty touch.
• 2 cloves garlic, minced Or 1 teaspoon garlic powder for a milder aroma.
• 1 teaspoon kosher salt Season between the layers and on top.
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme or rosemary, chopped Substitute 1 teaspoon dried herbs.
• 1/2 cup grated Parmesan or sharp cheddar Sprinkle during the last 10 minutes of roasting.

Optional Toppings

• sour cream or Greek yogurt For a lighter option.
• chopped chives
• crispy pancetta
• drizzle of truffle oil

Instructions

 

Preparation

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
• Wash and dry the potatoes. Place a potato between two chopsticks or the handles of wooden spoons to act as guides. With a sharp knife, make 1/8-inch slices across the potato, stopping when the knife hits the chopsticks so the base stays intact. Repeat for each potato.
• Place the sliced potatoes on the baking sheet. Brush generously with olive oil or melted butter, getting into the crevices. Sprinkle minced garlic, salt, pepper, and half the herbs over the tops and between slices.

Cooking

• Roast for 30 minutes, then baste again with oil or butter, letting it seep down between the slices. The edges will start to fan and crisp.
• After another 15-20 minutes, the potatoes should be tender inside and nicely golden. During the last 10 minutes, sprinkle grated cheese over the tops and return to the oven until the cheese melts and bronzes.
• Remove from the oven and let rest for 5 minutes. Finish with a dollop of sour cream or Greek yogurt, a sprinkle of chives, and a little more fresh herb. Serve warm.

Notes

Consider using sweet potatoes with maple and toasted pecans for a dessert twist. Experiment with layers of thin onion slices for an additional layer of flavor. Make this vegan with nutritional yeast in place of cheese.

Keyword Comfort Food, Crispy Potatoes, Hasselback Potatoes, Potato Recipes, Vegetarian

Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.

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