Hasselback potatoes are buttery, crisp on the outside, and soft and velvety on the inside. I like how they transform a simple potato into something elegant and full of flavor. The thin slices absorb butter and seasonings beautifully, creating layers that are both flavorful and visually impressive. Despite their fancy look, they’re surprisingly easy to prepare and always make a stunning addition to any dinner or holiday table.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make yet looks like something from a restaurant. The slices crisp up perfectly while the centers stay tender and buttery. I also enjoy how easy it is to customize with different herbs or cheeses. Hasselback potatoes go with just about anything—roasted meats, grilled fish, or even vegetable dishes—so they always fit right in at any meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 medium russet potatoes
1/2 cup unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons chopped chives, for serving
Directions
I preheat my oven to 425°F (220°C).
I place each potato between two chopsticks or wooden spoons and slice thinly, about 1/8 inch apart, stopping before cutting all the way through.
I carefully separate the slices slightly and arrange the potatoes on a baking sheet or in a baking dish.
I brush about half of the melted butter over the potatoes, making sure to get some between the slices.
I season the potatoes with salt, black pepper, paprika, and garlic powder.
I bake them uncovered for 50–55 minutes, until the edges start to brown and crisp.
I take them out, brush with the remaining melted butter, and return them to the oven for another 10 minutes until golden and crispy.
I sprinkle chopped chives over the top just before serving.
Servings and Timing
This recipe makes 8 servings. The preparation takes about 15 minutes, and the total cooking time is approximately 1 hour and 15 minutes.
Variations
I like trying new flavors with this recipe:
I sometimes sprinkle grated cheddar or parmesan cheese on top during the last few minutes of baking for extra richness.
A touch of garlic-infused olive oil instead of butter gives a nice Mediterranean flavor.
Fresh herbs like rosemary, thyme, or parsley can also be added for more aroma and color.
For a slightly different taste, I occasionally use Yukon gold potatoes for a creamier texture.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F (190°C) oven for 10–15 minutes until hot and crisp again. I avoid microwaving because it softens the crispy edges.
FAQs
How do I prevent cutting the potatoes all the way through?
I place each potato between two chopsticks or wooden spoons when slicing. They stop the knife before it reaches the bottom.
Can I prepare them ahead of time?
Yes, I can slice and partially bake them earlier in the day. Then I reheat and finish baking with butter before serving.
What kind of potatoes should I use?
I prefer russet potatoes because they get beautifully crisp on the outside and fluffy on the inside. Yukon golds also work well if I want a creamier interior.
Can I add cheese to this recipe?
Yes, I often sprinkle shredded cheddar, mozzarella, or parmesan on top during the final minutes of baking for a delicious cheesy crust.
How do I make them vegan?
I use olive oil or plant-based butter instead of regular butter for a vegan-friendly version that’s just as flavorful.
Conclusion
I always enjoy making Hasselback potatoes because they’re a simple dish that looks impressive and tastes amazing. The crispy layers, buttery texture, and beautiful presentation make them perfect for both everyday dinners and special occasions. Once I tried them, they quickly became one of my favorite side dishes to serve whenever I want to make something a little extra special.
Hasselback potatoes are thinly sliced, baked to crispy perfection, and brushed with buttery seasoning. Crisp on the outside and tender on the inside, they’re an elegant, flavorful twist on classic roasted potatoes.
Ingredients
8 medium russet potatoes
1/2 cup unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons chopped chives, for serving
Instructions
Preheat oven to 425°F (220°C).
Place each potato between two chopsticks or wooden spoons and slice into thin sections, about 1/8 inch apart, without cutting all the way through.
Arrange sliced potatoes on a baking sheet or in a baking dish. Gently fan the slices slightly apart.
Brush half the melted butter over the potatoes, making sure it reaches between the slices.
Season with salt, pepper, paprika, and garlic powder.
Bake uncovered for 50–55 minutes, until the edges begin to crisp and brown.
Remove from oven, brush with remaining butter, and return to bake for another 10 minutes until golden and crispy.
Sprinkle with chopped chives before serving.
Notes
Use chopsticks to help avoid slicing through the potatoes completely.
Add shredded cheese during the last 5 minutes for a rich, cheesy top.
Use garlic-infused oil for a Mediterranean twist or vegan variation.
Try different potato types like Yukon gold for creamier interiors.
Reheat in the oven to maintain crispness—avoid microwaving.
