Hasselback Potatoes Recipe
Published September 23, 2022. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-prepare Hasselback potatoes recipe is perfectly golden brown on top and tender throughout for the perfect side dish to any meal. You will love the flavors in these and how great they look once finished.
As a Midwesterner, I’m absolutely a steak and potatoes type of person. I believe a delicious potato side dish can make or break the meal. If you feel the same way, try my Potatoes Anna or my Lyonnaise Potatoes.
Hasselback Potatoes
Hasselback potatoes are thinly sliced potatoes where the slices go through 90% of the potato, but the potato itself is kept intact. This procedure, or preparation, has been around since the 1940s and was created by a chef in Stockholm. It recently became popularized in America in the last 20 years.
The premise for these potatoes is that they are browned on the outside and slightly down into each slice, while the slice itself is still very tender. In addition, its cosmetics of it are cool and are nice to serve to guests or family in contrast to a plain baked potato.
Ingredients and Substitutions
- Potatoes –You can use russet potatoes, large Yukon Gold potatoes, or red potatoes.
- Oil – I prefer olive oil, but feel free to use your favorite oil. Bacon fat would also work for this.
- Butter – You will add a pad of butter to the Hasselback potato at the end for some fat and flavor.
How to Make Hasselback Potatoes
After washing and drying the potatoes, Spread a kitchen towel onto a cutting board.
Next, place down two skewers about 2 inches apart and running parallel.
Put the potato right between to skewer and, starting at one end, slice down until your sharp knife hits the skewers and it doesn’t slice through the potato.
Make ¼” thick slices through the entire potato.
The potato should perfectly fan and be kept intact.
Transfer the potatoes to a baking sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
Season with salt and pepper, making sure to get the seasoning between the slices.
Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
Add 1 teaspoon of melted butter before serving.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within an hour of making them.
How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed. Likewise, you can microwave it until warm.
How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against them.
Chef Notes + Tips
- If you have a lot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.
- Feel free to load up each Hasselback potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato.
- If you do not have wooden skewers, metal ones will also work.
- The towel is there so that the potato and skewers don’t move as you slice them.
- You can also finish the potatoes with fresh herbs.
More Potato Recipes
- Baked Potato
- Twice Baked Potato
- Potatoes Aug Gratin
- Scalloped Potatoes
- Oven Roasted Potatoes
- Patatas Bravas
Hasselback Potatoes Recipe
Ingredients
- 4 rinsed and dried russet potatoes
- 8 tablespoons olive oil
- 4 teaspoons unsalted butter
- sea salt and pepper to taste
Instructions
- Preheat the oven to 425°.
- Spread a kitchen towel onto a cutting board.
- Next, place down two wooden skewers about 2 inches apart and running parallel.
- Put the potato right between to skewer, and starting at one end, slice down until your knife hits the skewers and it doesn’t slice through the potato.
- Make ¼” thick slices through the entire potato.
- The potato should perfectly fan and be kept intact. Repeat the process with the remaining 3 potatoes.
- Transfer the potatoes to a sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
- Season with salt and pepper, making sure to get the seasoning between the slices.
- Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
- Add 1 teaspoon of butter to the top of each potato before serving.
I also do this with tomatoes using Roma’s, Parmesan cheese and various herbs, i.e. oregano, little parsley
I did make these. My husband had never seen or heard of them (as had I never heard of them) and he was pleasantly surprised. I did add a few things though. After looking at other recipes for these I got a few ideas on how to make mine. I brushed them very well with an olive oil and butter mix. I added salt, pepper, garlic, chopped chives, a pinch of sweet basil and I chopped up some Italian parsley that also went into the mix.I also prepped 4 slices of bacon. I cut them into half inch pieces, laid them out on parchment paper and then put another sheet of parchment paper on top and put them in the freezer. About every 15 minutes I gave the potatoes a quick brush of oil/butter mix. When the potatoes were about 20-30 minutes from being done I pulled them out of the oven, spread them out a bit and inserted a piece of frozen bacon in between the slices and then brushed them again with the oil/butter mix I made. I considered adding cheese with the bacon but decided against it since this was my very first attempt to make these.
We both loved them. Crispy on the outside and tender yumminess inside-)
So glad you enjoyed them!
I was making dinner tonight. I had some thick cut boneless pork chops. I was going to grill them and put a Balsamic glaze on them. Could not think of what I wanted to serve with them. I had seen Billly’s Hasselback Potatoes recipe and thought I would give it a try. Very easy recipe and was perfect. At one point, some of the Balsamic glaze got on the potato and “POW”, flavor went up exponentially. Mind started planning the next time. Maybe a sprinkle of Rosemary, Thyme or even Oregano. Always fun to experiment.
Thanks Billy.
Easy to prepare