Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    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 in a pan

    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 You’ll Need

    ingredients to make haselback potatoes
    • 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.

    adding a towel to a cutting board

    Next, place down two skewers about 2 inches apart and running parallel.

    placing skewers on a towl

    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.

    slicing potatoes on skweres

    Make ¼” thick slices through the entire potato.

    making hasselback potatoes

    The potato should perfectly fan and be kept intact.

    a hasselback potatoes that is fanned out

    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.

    adding oil to a hasselback potato

    Season with salt and pepper, making sure to get the seasoning between the slices.

    seasoning potatoes

    Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.

    roasting potatoes in the oven

    Add 1 teaspoon of melted butter before serving.

    roasted hasselback potatoes with butter

    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 Billy Parisi

    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

    Let's Cook - Chef Billy Parisi

    Hasselback Potatoes Recipe

    5 from 1 vote
    This easy-to-prepare Hasselback potatoes recipe is perfectly golden brown on top and tender throughout for the perfect side dish to any meal.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 1 hour

    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.

    Notes

    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.
    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.

    Nutrition

    Calories: 452kcalCarbohydrates: 38gProtein: 5gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 11mgSodium: 12mgPotassium: 890mgFiber: 3gSugar: 1gVitamin A: 127IUVitamin C: 12mgCalcium: 29mgIron: 2mg
    Course: Side Dish
    Cuisine: American