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.
This was delicious, and I made it as a side dish to your Chicken Piccata (*chef’s kiss*). However I didn’t oil the bottom of the baking pan and the potatoes stuck to it and fell apart. So my advice is lay down some well-oiled parchment paper before roasting
I love everything that you make Mr. Parisi. I love the videos and the step by step explanations. I made these Hasselback potatoes. They were delicious, and he was right, they were easy to reheat.
These are awesome! Made these for our small family Thanksgiving and they were a hit! Everyone loved the crispy skin and tender inside. We had a couple left over that were used at breakfast the next day. These potatoes seem very versatile and could pair with a variety of mains.
so good!!
Thank you fabulous recipe tasty taters 😋😁👋
so good!!
Thank you Chefyes😋👋🤩😁
Thanks!
I’d heard of this way of preparing potatoes, but never tried it. But, it looks so good, I had to break down and try it. WHERE. HAVE. YOU. BEEN. ALL. MY LIFE? easy peasy prep and delicious in any situation you’d serve a baked potato! This just rose to the top of my baked potato recipies.
My pleasure, thank you for trying this!
Excellent-skipped the butter. So easy-thanks chef!
Thanks!
An impressive, easy side dish.
excellent!
Awesome Recipe
What’s for Dinner BBQ Ribeye Steak Topped With Garlic Butter White Truffle Oil Roasted Hasselback Potato Delicious Sautéed Mushrooms. 2011 Morello Cabernet Sauvignon Lone Dove Vineyard California. So Deliciously Yummers. Bon Appetite 😜
many thanks!
They were awesome.
great!