This Hasselback Potatoes Recipe is easy to make yet a beautiful presentation! Thinly sliced potatoes smothered in melted butter and herbs before being roasted to golden brown, tender, and with crispy skins.
Hasselback potatoes baked in the oven are an impressive side dish for a holiday meal like Thanksgiving or dinner party, yet easy enough to make any night!
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How to Make Hasselback Potatoes
Hasselback potatoes are surprisingly easy to make but have an impressive presentation! Just thinly slice your whole potatoes, not slicing through all the way so they stay intact. I like to use two chopsticks or skewers as guards to keep me from accidentally slicing all the way.
Ingredients You'll Need:
- Russet Potatoes - You can swap in other potatoes
- Butter and Olive Oil - I love the flavor combination of using both
- Salt and Pepper
- Fresh Rosemary
What is the hasselback technique?
Hasselback Potatoes got their name from a Swedish restaurant called Hasselbacken that served these potatoes. Potatoes are thinly sliced while kept intact before roasting until they are tender on the inside, crispy and crunchy on the outside.
How do you cut hasselback potatoes?
Start with medium potatoes that are even in size. Lay down two chopsticks or wooden skewers next to the potato to serve as a guide. Use a sharp knife to cut the potato in thin, ~⅛-1/4 inch slices, using the chopsticks to keep your knife from cutting all the way through. You want the potato slices to stay connected.
How do you reheat hasselback potatoes?
Hasselback potatoes can be reheated in a 400 degrees F oven for about 20 minutes until warmed.
Variations
- Other Herbs - You can use other fresh herbs in addition to or instead of the rosemary. Thyme is another great choice when roasting. For more delicate herbs, like parsley, you can sprinkle on after roasting.
- Drizzled with A Sauce - I love to pair these with this Lemon Tahini Dressing.
- Cheese - In the last 5 minutes or so of roasting, you can top the potatoes with shredded cheese or even stick little, thin slices of cheese in between the potato slices.
- Garlic - I love swapping in garlic salt or adding some garlic powder to the butter/olive oil mixture to make garlic hasselback potatoes.
- Different Potatoes - I used russet potatoes in this recipe but you could use another medium-large potato such as sweet potatoes.
- Loaded Hasselback Potatoes - After roasting, serve with toppings like sour cream, crumbled bacon, and sliced green onions.
Other Potato Recipes
- Instant Pot Mashed Potatoes - Creamy and so easy to make. Much faster than making on the stove.
- Crispy Roasted Baby Potatoes - Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.
- Buffalo Smashed Potatoes - Crispy on the outside, tender and fluffy on the inside, and drizzled in buffalo sauce. Serve with your favorite ranch or blue cheese dressing
- Air Fryer Crispy Parmesan Potatoes - Take a fraction of the time as oven roasted potatoes and are so much crispier and crunchier. Toss potatoes in parmesan and some staple spices then let the air fryer do the work!
Recipe Notes and Tips
- Use Chopsticks or Skewers as a Guide - They can help keep your knife from slicing all the way through your potatoes
- Hot Oven - Make sure your oven is fully preheated for the best results when roasting.
- Don't crowd your pan - If you make extra potatoes, make sure you leave room between each potato so that they roast vs steaming.
Leftovers, Storage, and Reheating
Leftovers and Storage: Leftover hasselback potatoes can be stored in the fridge, covered, for up to 4 days.
Reheating: I recommend reheating potatoes in the oven at 400 degrees F until warmed.
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PrintRecipe
Hasselback Potatoes
This Hasselback Potatoes Recipe is easy to make yet a beautiful presentation! Thinly sliced potatoes smothered in melted butter and herbs before being roasted to golden brown, tender, and with crispy skins.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds russet potatoes, about 6-7 medium
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh rosemary
- Kosher Salt
- Ground Black Pepper
- Flaky Sea Salt, optional
Instructions
- Prep - Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray or rub with oil and set aside. Rinse and scrub the potatoes clean then dry.
- Slice the Potatoes - Lay down two chopsticks or wooden skewers on the sides of a potato. Use share knife and carefully, thinly slice the potatoes into ⅛-1/4 inch slices. Be careful not to slice all the way through - using the skewers as a guide. Add the potatoes to the baking sheet with space in between.
- Mix up Butter and Oil - In a small bowl, mix together the olive oil and melted butter. Brush about half of this mixture over the potatoes and in between the slices. Sprinkle the potatoes with a good pinch of kosher salt and black pepper.
- Roast - Roast the potatoes for 40 minutes.
- Brush again and add herbs - Remove the potatoes from the oven, brush with the remaining butter/oil mixture and sprinkle with the fresh rosemary.
- Roast again - Roast the potatoes for another 20 minutes, or until the potatoes are fork tender and browned.
- Serve - Transfer to a serving platter and serve immediately. Enjoy!
Nutrition
- Serving Size: 1 Potato
- Calories: 283
- Sugar: 1.3 g
- Sodium: 142 mg
- Fat: 13.1 g
- Carbohydrates: 39.3 g
- Fiber: 3.3 g
- Protein: 4.7 g
- Cholesterol: 15.3 mg
Keywords: Hasselback Potatoes Recipe, Recipe for Hasselback Potatoes
Katie says
These are such a cool presentation!
★★★★★