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.

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!

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, ~1/8-1/4 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.
• 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.

Like this recipe? Sign up for my e-mail list so you get new recipe notifications straight to your inbox as well as occasional ‘bonus’ content not found on the blog! Click Here!

Print