Name: Hasselback Potatoes
Prep time: 10 min
Cook time: PT-490530H29M13S
Total time: 1 h 10 min
Cuisine: Swedish
Ingredients: 4 medium-sized russet or Yukon Gold potatoes; 3 tablespoons olive oil or melted butter (or a mix of both); 2 cloves garlic, minced or thinly sliced (optional); 1 tablespoon fresh thyme, rosemary, or parsley (plus extra for garnish); Salt, to taste; Black pepper, to taste; 1/4 cup grated Parmesan or cheddar cheese (optional)

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Hasselback Potatoes are a crispy, buttery, and visually stunning side dish that never fails to impress. Thinly sliced but left whole, these potatoes fan out beautifully as they bake, turning golden and crisp on the edges while staying soft and fluffy inside. Whether I serve them on a weeknight or at a dinner party, they always steal the show.

Why I Love This Recipe

I love this recipe because it takes a humble potato and turns it into something elegant and irresistible with just a few simple ingredients. The thin slices soak up all the butter, oil, and seasoning, giving me maximum flavor and crunch in every bite. I also love how easy it is to customize with herbs, cheese, or garlic depending on what I’m in the mood for. Hasselback Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium-sized russet or Yukon Gold potatoes
Olive oil or melted butter (or a mix of both)
Garlic, minced or sliced (optional)
Fresh thyme, rosemary, or parsley
Salt
Black pepper
Grated Parmesan or cheddar (optional, for topping)

Directions

I preheat the oven to 425°F (220°C).
I wash and dry the potatoes, then place one on a cutting board between two wooden spoons or chopsticks. I slice thin cuts about ⅛ inch apart, stopping just before cutting all the way through—this helps keep the base intact while the slices fan out.
I brush the potatoes with olive oil or butter, making sure it gets between the slices. I season generously with salt, pepper, and herbs.
I place the potatoes on a baking sheet lined with parchment or foil.
I bake for 45–60 minutes, basting occasionally with more butter or oil. The slices should be crisp on the outside and tender inside.
If I’m adding cheese, I sprinkle it on during the last 10 minutes of baking for a golden, melty finish.
I garnish with fresh herbs before serving.

Servings and Timing

This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes

Variations

Sometimes I tuck thin slices of garlic between the cuts before baking for extra flavor. I’ve also used smoked paprika, lemon zest, or chili flakes for a twist. When I want something richer, I drizzle a little cream or sprinkle bacon bits and cheese for loaded Hasselback potatoes. Sweet potatoes also work beautifully with this method and pair well with maple butter or cinnamon sugar.

Storage/Reheating

Leftover Hasselback potatoes can be stored in the fridge for up to 3 days. I reheat them in a 375°F (190°C) oven for 10–15 minutes to bring back the crisp edges. Microwaving works, but I lose some of that crunch. These aren’t freezer-friendly due to their texture.

FAQs

How do I keep from slicing all the way through the potato?

I place wooden spoons or chopsticks on either side of the potato while slicing. They stop the knife before it hits the cutting board, so the base stays intact.

What type of potato works best?

I like using russet potatoes for a crisp finish or Yukon Gold for a creamier interior. Both work great with this method.

Can I prep them ahead of time?

Yes, I slice and soak the potatoes in water to prevent browning, then dry and season just before baking. I don’t recommend baking them ahead, though—they’re best fresh.

Do I have to peel the potatoes?

Not at all. I leave the skin on—it gets beautifully crisp in the oven and adds texture and flavor.

Can I make these in the air fryer?

Yes, if they fit! I air fry them at 375°F (190°C) for about 30–40 minutes, depending on the size, checking for crispness and tenderness as they cook.

Conclusion

Hasselback Potatoes are one of those side dishes that look fancy but are surprisingly easy to make. I love how they combine the best of both worlds—crispy like fries, soft like baked potatoes, and endlessly customizable. Whether I’m serving them with steak, roast chicken, or just on their own with a salad, they never disappoint.