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crispy hasselback potatoes

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Hasselback potatoes sound hard to make, but they’re actually just an easy and fancy baked potato. Originating at the Hasselbacken restaurant in Stockholm, Sweden, slices are partially cut into Russet or Yukon Gold potatoes. As the potatoes bake, the slices fan out and allow for melted butter and seasonings to seep inside. The potato skins are crisp, while the slices stay tender. A delicious potato side dish option for your holiday meal or a dinner party. Serve as is or with a dollop of sour cream or a sprinkle of Parmesan cheese.

★★★★★ 1
serves 4
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For crispy hasselback potatoes

  • 4
    Russet or Yukon Gold baking potatoes, washed
  • 1/2 c
  • 1/2 c
    olive oil
  • 1/2 tsp
    garlic powder
  • 1 tsp
    chopped rosemary, fresh
  • 1 tsp
    chopped thyme, fresh
  • 2 Tbsp
    chopped parsley, fresh
  • salt, for sprinkling
  • black pepper, for sprinkling

How To Make crispy hasselback potatoes

  • Cutting slices into the potatoes but not all the way through.
    Preheat the oven to 425 degrees. Slice potatoes in 1/4-inch slices being careful to slice them 3/4 of the way through (not all the way through). The potatoes need to stay together at the bottom (use a flat wooden spoon handle as a guide).
  • Brushing the potatoes with olive oil.
    Set the potatoes on a cookie sheet lined with parchment paper. Brush the potatoes with olive oil on the back uncut side.
  • Brushing the other side with olive oil.
    Roll them over and brush the oil on the sliced side.
  • Sprinkling with salt and pepper.
    Sprinkle with salt and pepper according (to taste).
  • Potatoes baking in the oven.
    Bake for 30 minutes.
  • Melted butter with garlic powder, rosemary, and thyme.
    While the potatoes are baking, melt the butter on the stove. Mix in the garlic powder, rosemary, and thyme.
  • Brushing partially baked potatoes with melted butter.
    After the potatoes bake for 30 minutes, brush them with the butter herb mixture. Bake them for another 30 minutes or until they are fork-tender in the middle. Large potatoes might have to cook 5 - 10 minutes longer.
  • Rubbing more melted butter over baked Hasselback potatoes.
    When done baking, brush the potatoes one more time with the butter herb mixture. Re-season with more salt and pepper according to taste.
  • Sprinkling chopped parsley over the Hasselback potatoes.
    Sprinkle with chopped fresh parsley.