These hasselback potatoes are a wonderful (and delicious!) side dish. Cut into a fan of thin slices, they are crispy on the edges and soft in the middle.
Hasselback potatoes! If you need a potato-y side dish for a special meal this season, I can’t recommend these fancy-looking spuds enough. They are cut into thin slices most of the way, but they are left whole at the bottom, so the slices form a kind of fan. As they cook in the oven, the slices become soft in the middle and wonderfully crisp around the edges, flowing into their potato chip interior. Very tasty!
The concept of the hasselback potato is not new–it was built in the 1950s, where potatoes were first served at the Hasselbacken Restaurant and Hotel in Stockholm–but this recipe has two touches that I think really make it special. First, I place sage leaves between the potato slices before grilling, infusing the potatoes with a warm, earthy flavor. Second, I serve homemade potatoes garlic butter, which is exactly what it sounds like: a mixture of garlic and butter. I don’t think I need to explain why this makes the hasselback potatoes so much better.
Hasselback Potatoes Recipe Ingredients
Here’s what you’ll need to make this hasselback potato recipe:
- Potatoes, of course! I like to use medium-sized Yukon Gold potatoes here, because I like their golden color and they’re a good size to serve as a side dish. Small russet potatoes are also great.
- Extra-virgin olive oil – This helps the potatoes soften and brown in the oven.
- Sage leaves – They infuse the potatoes with a wonderfully fresh, earthy flavor.
- Garlic butter – It gives the potato a rich, buttery flavor and a nice bite. Easy to make with just butter, garlic, herbs, and salt!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Hasselback Potatoes Recipe Tips
- Keep the slices thin. If they are too thick, they won’t be perfectly soft in the middle. Try to cut each one about 1/8 inch thick.
- Use chopsticks as a guide. Q: How do you cut hasselback potatoes without accidentally slicing the bottom? A: It’s easy! Use chopsticks, butter knives, or wooden spoon handles as a guide. Place them right next to the two long sides of each potato. As you cut down, your knife will hit the chopsticks, knife, or spoon, preventing you from cutting the potatoes underneath.
- Brush with garlic butter after 50 minutes. Roasting hasselback potatoes is a two-part process. First, you cook them with just sage, olive oil, salt, and pepper. When they start to soften, after about 50 minutes, you’ll slather them in garlicky melted butter to enhance their flavor and prevent them from drying out. Then bake for another 25 minutes, or until the potatoes are soft in the center and crisp on the edges. Note that this time is only an estimate; this may vary based on your oven and the size of your potatoes. Be sure to check the potatoes often, and feel free to bake them longer if you need to!
- Season to taste before serving. Seasoning between each potato slice is difficult when the potato is raw or only partially cooked, because you can’t really get rid of the slices without risking spoiling the potato. For that reason, it is very important that you season them after cooking, when the slices have fallen apart. Brush them with more garlic herb butter, and season with salt and pepper.
Hasselback Potatoes Shipping Suggestions
These hasselback potatoes are best hot from the oven, when they’re nice and crispy. I like to serve them topped with fresh herbs, like parsley or fresh thyme, and red pepper flakes. A sprinkle of Parmesan cheese would be great too!
Serve them with your favorite protein and grilled vegetables for a simple dinner, or feature them in a holiday meal. They pair perfectly with classic side dishes such as green bean casserole, balsamic Brussels sprouts, cranberry sauceand mac and cheese. Looking for more holiday menu ideas? Check out this post!
More Favorite Potato Recipes
If you love these hasselback potatoes, try one of these potato recipes next:
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and place a butter knife or chopstick on both long sides of it. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knife or chopstick so the potato remains intact underneath. Repeat with remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasoning between the potato slices. Slide a sage leaf into each crack between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are soft in the center and crisp around the edges. Season with salt and pepper to taste and top with parsley and red pepper flakes. Serve with garlic butter on the side.