Hasselback Potatoes

Hasselback Potatoes: Crispy, Buttery, Soul-Warming Slices

Introduction

There’s a moment every time I pull a tray of Hasselback Potatoes from the oven when the whole kitchen hushes — friends lean in, the butter crackles, and the scent of roasted potato and garlic wraps around everyone like a warm blanket. Hasselback Potatoes are one of those comforting recipes that turn a simple potato into a show-stopping homemade dish, perfect for a cozy weeknight or festive cooking when you want something beautiful and forgiving. If you love a simple dinner that feels celebratory, this easy meal will be your new family favorite. For another potato twist I adore, try this cheesy ranch potatoes and smoked sausage, which pairs beautifully on the table.

Why Make This Recipe

• Quick prep and big payoff — a little slicing, a lot of wow.
• Crowd-pleaser — crispy edges make everyone happy, even picky eaters.
• Versatile — dress them up with herbs and cheese or keep them simple.
• Cozy and nostalgic — the aroma alone feels like home.
• Perfect for festive cooking and also as a humble, satisfying weeknight side.

Ingredients You’ll Need

• 6 medium Yukon Gold or Russet potatoes — Yukon Golds are creamy and forgiving; Russets get extra crispy.
• 3 tablespoons olive oil or melted butter — butter for richness, olive oil for a lighter touch.
• 3 cloves garlic, thinly sliced or finely minced — swaps: 1/2 teaspoon garlic powder if you’re in a pinch.
• 1 teaspoon flaky sea salt plus more to taste — kosher salt works too.
• 1/2 teaspoon freshly cracked black pepper — adds warmth.
• 2 tablespoons chopped fresh parsley or chives — bright herb finish; dried parsley is okay in a pinch.
• 1/2 cup grated Parmesan or cheddar, optional — for a cheesy crust; use nutritional yeast for a dairy-free version.
• 1 tablespoon Dijon mustard, optional — for a tangy glaze.
• Lemon zest, optional — for a bright finish.

Substitution notes: Use Greek yogurt instead of sour cream for a lighter topping if you plan to serve with a dollop. For vegan options, swap butter for vegan butter and cheese for plant-based shreds.

Prep and Cook Time

• Prep time: 15 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 10–20 minutes

Note: This is an easy meal that benefits from patience — the slow roast gives you those crisp, lacy edges and tender centers worth waiting for.

How to Make Hasselback Potatoes

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry the potatoes. Place a chopstick or rolled towel on either side of each potato to act as a guard so you don’t slice all the way through.
3. Thinly slice the potatoes crosswise into 1/8 to 1/4-inch slices, stopping against the chopsticks so the base stays intact. The slices should fan but stay connected at the bottom.
4. Place potatoes on the baking sheet. In a small bowl, mix olive oil or melted butter, garlic, salt, pepper, and Dijon if using. Brush the mixture generously over and into the slices, letting it drip into the crevices.
5. Roast for 35–45 minutes, basting with any pan juices halfway through. As they roast, the edges will curl and crisp while the centers steam and soften — you’ll smell a golden, toasty aroma filling the kitchen.
6. If using cheese, sprinkle it over the potatoes in the last 5–7 minutes of roasting so it melts and browns without burning.
7. Remove from oven and let rest 5 minutes. Finish with chopped parsley or chives and a little lemon zest for brightness. Serve warm and watch faces light up.

Tips and Creative Variations

• Herb butter: Mix softened butter with rosemary, thyme, and minced garlic and tuck a little between slices for an aromatic twist.
• Spicy paprika and smoked salt: Sprinkle smoked paprika before roasting for a smoky edge that’s festive and bold.
• Loaded Hasselbacks: After roasting, top with sour cream, bacon bits, scallions, and cheddar for a decadent, comforting recipe that doubles as a main for casual nights.
• Vegan and dairy-free: Use olive oil, miso paste for umami, and a sprinkle of nutritional yeast for cheesy flavor.
• Mini Hasselbacks: Use baby potatoes for adorable bite-sized sides that are party-perfect.

For another hearty, flavor-packed potato dish that makes dinner easy and satisfying, check out this savory cheesy ranch potatoes and smoked sausage.

Serving Ideas

Serve Hasselback Potatoes alongside a crisp green salad and roasted chicken for a Sunday supper, or make them the star with an entree of pan-seared salmon and lemony greens. They pair beautifully with a glass of medium-bodied red wine or an herbal iced tea on a warm evening. Picture a long table, laughing voices, the clink of cutlery, and those fanned, golden potatoes stealing the spotlight — a simple dinner that feels like a holiday.

Storing and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days. The edges soften, but the flavor remains wonderful.
• Reheat: Warm in a 375°F (190°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving if you want that crunchy texture.
• Freezer: You can freeze roasted, unfilled Hasselbacks for up to 1 month. Thaw in the fridge overnight and re-crisp in a hot oven before serving.

Pro Tips for Success

1. Use a chopstick or spoon handle as a slicing guide to prevent cutting through the potato.
2. Room-temperature potatoes slice more cleanly than cold ones straight from the fridge.
3. Baste once or twice during roasting to maximize crispy, buttery layers between slices.
4. Reserve a touch of finishing oil or butter to brush on just before serving for extra sheen and flavor.
5. If you want ultra-crispy edges, broil for 1–2 minutes at the end — watch closely to avoid burning.

FAQs

Q: Can I make Hasselback Potatoes ahead of time?
A: Yes — roast them partly, cool, and finish crisping in the oven before serving. This saves time and keeps them fresh.

Q: What’s the best potato for Hasselbacks?
A: Yukon Golds for creaminess and Russets for crispiness. Both work well; pick based on texture preference.

Q: Can I freeze Hasselback Potatoes?
A: You can freeze roasted potatoes for up to a month, but textures change. Reheat in the oven to revive crisp edges.

Q: How thin should I slice the potatoes?
A: Aim for 1/8 to 1/4-inch slices. Too thin and they might fall apart; too thick and they will not fan nicely.

Q: Is there a dairy-free option?
A: Absolutely. Use olive oil or vegan butter and nutritional yeast for a savory, dairy-free finish.

Conclusion

There’s something quietly magical about turning a humble potato into an elegant, crispy, and tender centerpiece — Hasselback Potatoes bring that magic to any table. Whether you’re after a family favorite for weeknight comfort, a festive cooking idea for holiday gatherings, or a simple dinner that still feels special, this recipe answers the call with warmth and ease. If you’d like to explore more inspiration or alternate techniques from trusted cooks, I love the clear tutorial at Hasselback Potatoes Recipe – Love and Lemons and the step-by-step guidance here at Hasselback Potatoes Recipe (So Buttery and Crispy!) | The Kitchn. Make a batch, invite someone you love, and let those golden slices bring everyone a little closer.

Contents

• 1 Hasselback Potatoes
  • 1.1 Ingredients  
    • 1.1.1 Potatoes
    • 1.1.2 Cooking fats and flavorings
    • 1.1.3 Herbs
  • 1.2 Instructions 
    • 1.2.1 Preparation
    • 1.2.2 Cooking
  • 1.3 Notes

Hasselback Potatoes

Crispy, buttery, and soul-warming Hasselback Potatoes that turn a simple potato into an impressive dish, perfect for cozy gatherings or festive meals.

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, Vegetable

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

Potatoes

• 6 medium medium Yukon Gold or Russet potatoes Yukon Golds are creamy; Russets get extra crispy.

Cooking fats and flavorings

• 3 tablespoons olive oil or melted butter Butter for richness, olive oil for a lighter touch.
• 3 cloves garlic, thinly sliced or finely minced 1/2 teaspoon garlic powder is a substitute.
• 1 teaspoon flaky sea salt Kosher salt works as well.
• 1/2 teaspoon freshly cracked black pepper Adds warmth.
• 1/2 cup grated Parmesan or cheddar, optional Use nutritional yeast for a dairy-free version.
• 1 tablespoon Dijon mustard, optional For a tangy glaze.
• Lemon zest to taste optional For a bright finish.

Herbs

• 2 tablespoons chopped fresh parsley or chives Dried parsley can be used as a substitute.

Instructions

 

Preparation

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
• Wash and dry the potatoes. Place a chopstick or rolled towel on either side of each potato to act as a guard so you don’t slice all the way through.
• Thinly slice the potatoes crosswise into 1/8 to 1/4-inch slices, stopping against the chopsticks so the base stays intact.

Cooking

• Place potatoes on the baking sheet. In a small bowl, mix olive oil or melted butter, garlic, salt, pepper, and Dijon if using.
• Brush the mixture generously over and into the slices, letting it drip into the crevices.
• Roast for 35–45 minutes, basting with any pan juices halfway through.
• If using cheese, sprinkle it over the potatoes in the last 5–7 minutes of roasting so it melts and browns without burning.
• Remove from oven and let rest for 5 minutes. Finish with chopped parsley or chives and a little lemon zest.
• Serve warm.

Notes

For a lighter topping, use Greek yogurt instead of sour cream. For vegan options, swap butter for vegan butter and cheese for plant-based shreds. Store leftovers in an airtight container for up to 3 days.

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

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest