Hasselback potatoes are fanned into beautiful accordion shapes, stuffed with garlic and smothered in herbed butter and parmesan until the edges are crisp and the centers are oh-so tender. Your potato dreams are about to come true!
It’s a side dish that always steals the show. It’s as delicious as it is stunning. It’s this Hasselback potatoes recipe. These Thanksgiving Side Dishes better watch out because Hasselback potatoes are in town. They’re crispy like my Smashed Potatoes Recipe but even more pretty, with their beautiful fanned layers that get all golden brown in the oven, sprinkled with a flurry of parmesan cheese. Making a whole sheet pan of these for the holidays would be the talk of the party!
Speaking of a party, make a “help yourself” toppings bar, with sour cream, Bacon Jam, Beer Cheese, and more to let your guests customize their potato!
Prefer stovetop buttery potatoes? Lyonnaise Potatoes are mixed with Caramelized Onions and fresh herbs for a French masterpiece that pairs well with all kinds of mains!
Why You’ll Love It
- Make Hasselback potatoes in small or large batches.
- Customize them with toppings of choice for any meal.
- Who doesn’t love crispy, buttery potatoes?
Hasselback Potatoes Recipe Ingredients
You really only need potatoes, butter, and olive oil to make Hasselback potatoes, but I love making them with fresh garlic, herbs, and parmesan cheese. Want other toppings instead? Some of my favorite ideas are listed in the FAQ section below!
- Russet potatoes – your standard russet potatoes work really well for Hasselback potatoes since they crisp up better than other kinds like Yukon gold potatoes.
- Garlic – slice fresh garlic cloves into slivers and stuff them in between the layers of your Hasselback potatoes for pops of garlicky flavor!
- Unsalted butter – butter adds richness while helping the edges crisp up.
- Extra virgin olive oil – olive oil also adds rich flavor while helping the edges crisp up. The mix of butter and olive oil I found is the best combination, but you can use one or the other if preferred.
- Fresh thyme – thyme and potatoes are such a great match. You can also use dried thyme, rosemary, or another herb of choice!
- Parmigiano-Reggiano cheese, or parmesan cheese – isn’t everything a little better with parmesan cheese?
My Pro Tip
Hasselback Potatoes Recipe Tips
Choose russet potatoes. They make the crispiest Hasselback potatoes.
Use chopsticks or wooden spoons to slice. They act as guides to make sure you don’t slice all the way through the potatoes!
Slice thinly. Thicker slices won’t crisp up as well and the potato itself may not cook through.
Season generously. Potatoes alone are bland, so season it up!
Brush between slices. This keeps the inside of the slices moist, tender and flavorful.
Watch potatoes carefully while broiling. No one wants burnt potatoes!
How to Make Hasselback Potatoes
Here’s an outline of how to make Hasselback potatoes. For the full recipe instructions, see the recipe card below!
Step 1: Preheat the oven to 425°F and place chopsticks or wooden spoon handles on either side of the potato as cutting guides.
Step 2: Slice the potatoes thinly (about 1/8” thick) without cutting all the way through, using the guides to stop the knife. Be extra cautious near the curved ends.
Step 3: Lightly grease a 9×5” baking dish and place the sliced potatoes inside.
Step 4: Combine 2 tablespoons of butter, 1 tablespoon of olive oil, salt, and pepper, then brush the mixture over the tops and between the slices. Gently fan the slices apart to coat thoroughly.
Step 5: Cover the baking dish tightly with foil and roast the potatoes for 30 minutes.
Step 6: Uncover the dish and insert garlic slivers between every few slices once the potatoes have cooled enough to touch them.
Step 7: Mix 2 tablespoons of butter, 1 tablespoon of olive oil, salt, pepper, and thyme, and brush it generously over the tops and between the slices.
Step 8: Roast the potatoes uncovered for another 45 minutes.
Step 9: Broil the potatoes for a few minutes until the tops are crispy, watching closely to avoid burning.
Step 10: Sprinkle parmesan over the hot Hasselback potatoes, add more salt, pepper, or other toppings, and serve immediately!
Watch How to Make It
Frequently Asked Questions
Hasselback potatoes are made by thinly slicing a whole potato into fanned-out layers, resembling an accordion. The slices are left attached at the bottom, allowing the potato to stay intact while roasting. Typically brushed with butter, olive oil, and seasonings, Hasselback potatoes are roasted until they are golden and crispy on the outside and tender on the inside. They originate from the Hasselbacken restaurant in Stockholm, Sweden where they’re called Potato à la Hasselbacken.
Russet potatoes are the best option. They’re drier than other types of potatoes like Yukon Golds, so they crisp up really well!
Use a sharp chef’s knife and chopsticks or the handles of thin wooden spoons laying perpendicularly on either side of the potato to protect from slicing through the bottom of the potato. For full instructions, see the recipe card below or my recipe video!
Experiment with different herbs like chives, bacon, other cheeses like cheddar, blue cheese, or Gruyère, sour cream, crème fraîche, pesto or spicy jalapeños.
Hasselback potatoes are best enjoyed fresh (similarly to French fries). Over time, they become less crispy. If you do have leftovers, store them in an airtight container once cooled completely, for 3-4 days in the fridge. To reheat, place in a 375°F oven for about 10 minutes or until hot and crispy.
I don’t recommend freezing Hasselback potatoes, since the texture is hard to restore!
Hasselback Potatoes Serving Suggestions
Hasselback potatoes are a great side dish with really anything you’d typically serve with mashed potatoes!
They’re great with other holiday favorites like Stuffed Acorn Squash, or other mains from pork to chicken to fish. Some ideas include Baked Pork Chops, Pork Milanese, Lemon Pepper Chicken, or Baked Cod along with a veggie side dish like Maple Glazed Carrots or Roasted Mushrooms.
More Favorite Potato Recipes
Snacks & Side Dishes
Warm German Potato Salad
Snacks & Side Dishes
Colcannon Potatoes (Delicious Irish Mashed Potatoes)
Snacks & Side Dishes
Roasted Garlic Mashed Potatoes
If you’ve tried this Hasselback Potatoes Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Crispy Hasselback Potatoes
Equipment
- Set of chopsticks (or 2 thin wooden spoons)
- Basting brush
Ingredients
- 4 medium russet potatoes, scrubbed and dried
- 4 large garlic cloves, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- ¼ cup finely grated Parmigiano-Reggiano cheese, or parmesan cheese
- Salt and pepper, to taste
- Other toppings of choice, like sour cream, crumbled bacon, or other ideas in post
Instructions
- Preheat oven to 425℉. On a cutting board, lay a chopstick (or the handle of a thin wooden spoon) on either side of a potato, lengthwise, to act as cutting guides.
- Use a sharp chef’s knife to cut thin, even slices (as close to ⅛” thick as possible) across the potato. The chopsticks or wooden spoon handles will stop your knife from cutting all the way through, leaving the bottom intact. As you get toward the ends of the potato where the ends curve up slightly, be especially careful not to cut all the way through! Repeat for other potatoes.
- Lightly grease a 9×5” baking dish and place potatoes in the baking dish.
- Use a basting brush to combine 2 tablespoons of butter with 1 tablespoon of olive oil and a generous amount of salt and pepper. Brush the tops and in between each slice of the potatoes with the butter mixture. Use your fingers to gently separate the layers as best as possible to slightly fan out the slices, letting that butter mixture get into every crevice.
- Tightly cover the dish with foil and roast for 30 minutes.
- Carefully uncover the dish. Once the potatoes have cooled enough to touch (a few minutes), stuff every few slices with a garlic sliver.
- Then mix together another 2 tablespoons of butter with 1 tablespoon of olive oil, salt and pepper, and the fresh thyme. Baste the tops and between every slice with the mixture.
- Roast for another 45 minutes, uncovered.
- Finally, broil for just a few minutes, watching carefully, until the tops are as crispy as you’d like them.
- Sprinkle with parmesan right out of the oven so it melts slightly. Sprinkle with more salt and pepper, any additional toppings, and serve right away.
Video
Notes
- You don’t need a 9×5” baking dish as long as you have a baking dish that’s big enough to fit your potatoes without them touching, and you can easily seal the dish shut with foil for the first part of roasting.
- Russet potatoes create the crispiest result.
- Watch potatoes carefully while broiling! They can go from lightly crispy to burnt quickly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for something other than mashed potatoes to make for Thanksgiving and came across these Hasselback potatoes. WOW! Beautiful and delicious all in one dish. Truly a crowd pleaser.
Woohoo!! Thanks for your review 🙂
Grace
This recipe is like the best cheesy garlic bread but with potatoes – genius! Will definitely make again and again.
Love that comparison! Thanks for letting me know it turned out well!
Grace
This recipe was sooo much easier to make than I expected and they turned out amazing! Crispy edges, soft insides, and the perfect excuse to pile on all the toppings lol. I added some salt and vinegar seasoning on top too omg it was 1000000
Love the salt and vinegar addition!! 😉
Grace