Hasselback Potatoes Recipe
If you’re searching for a show-stopping but fuss-free side dish, look no further than Hasselback Potatoes. With their fan-like appearance and irresistible crispy edges, these golden beauties are what potato dreams are made of! Whether it’s family dinner or a special celebration, the combination of buttery layers and fragrant garlic makes this recipe an instant classic. There’s something genuinely satisfying about seeing a tray of Hasselback Potatoes hit the table—just watch how quickly they disappear!

Ingredients You’ll Need
The magic of Hasselback Potatoes lies in fresh, simple ingredients that transform into something truly spectacular. Each item is chosen to bring out the very best in the potatoes, from the burst of flavor in the garlic to the rich finish of sea salt flakes.
- 6 Medium Size Potatoes: Choose even-shaped potatoes for uniform slicing and perfect roasting.
- 2 – 3 Cloves Garlic, thinly sliced: These delicate garlic slices slip between potato layers, infusing every bite with savory aroma.
- 2 Tbsp Olive Oil: A drizzle on top adds a lovely golden crunch and helps the potatoes crisp up beautifully.
- 30 g Butter: Adds melt-in-your-mouth richness and extra crispness to every edge.
- Maldon Sea Salt: Large flaky crystals give a delightful pop and finish the dish with gourmet flair.
- Freshly Ground Black Pepper: Freshly ground is key; it brings a gentle heat and aromatic lift to the potatoes.
How to Make Hasselback Potatoes
Step 1: Prep the Potatoes
Start by preheating your oven to 220˚C (425˚F). Give your potatoes a gentle scrub and dry them thoroughly—this helps the skin crisp up in the oven. Place each potato, flat side down, on a chopping board. To create those signature Hasselback Potatoes slices, hold the potato firmly and slice almost all the way through at 3 to 4 mm intervals. (Tip: Place chopsticks or wooden spoons on either side of the potato to avoid cutting all the way through!)
Step 2: Add the Flavor Layers
Once your potatoes are sliced, arrange them on a baking tray. Gently fan open the slices, making room for flavor to sneak in. Slip thin slices of garlic into some of the slits—you don’t need to fill every gap, just enough to infuse the potatoes with that aromatic goodness. The aroma at this stage already hints at what’s to come!
Step 3: Drizzle and Season
Dot little bits of butter over the tops of each potato—don’t worry if it looks rustic, as it will melt perfectly as they bake. Follow with a generous drizzle of olive oil, making sure to coat the tops and get some in between the slices. Sprinkle each potato liberally with Maldon sea salt and freshly ground black pepper. The simple seasoning lets the natural flavors shine while ensuring every bite is perfectly balanced.
Step 4: Bake to Perfection
Slide the tray into your preheated oven and let the potatoes bake for about 40 minutes. You’ll know your Hasselback Potatoes are ready when they’re beautifully crisp and golden on the outside but tender and soft within. The magic is watching those slices fan out even more as they roast, creating crisp, delicate edges. Serve immediately while piping hot for the ultimate potato experience.
How to Serve Hasselback Potatoes

Garnishes
For a gorgeous finish, sprinkle your Hasselback Potatoes with a little more Maldon sea salt just before serving. A scattering of chopped fresh herbs, like parsley or chives, adds a burst of color and a fresh contrast to the rich buttery flavor. If you’re feeling extra, a dusting of parmesan cheese or a dollop of sour cream on the side can take things up a notch.
Side Dishes
These potatoes pair wonderfully with just about anything! Classic roast chicken, grilled steaks, or oven-baked salmon all make excellent mains. On the vegetarian side, try them alongside a crisp green salad, sautéed greens, or even a hearty lentil stew—their crispy edges offer a lovely contrast to softer dishes.
Creative Ways to Present
Embrace their striking appearance by arranging Hasselback Potatoes on a platter, fan-style, for a festive centerpiece. For a dinner party twist, serve each potato on individual plates with a swirl of herbed yogurt or aioli beneath. Mini Hasselback Potatoes made with baby potatoes are a fun finger-food option for gatherings, allowing your guests to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any Hasselback Potatoes left, let them cool to room temperature. Transfer to an airtight container and pop them in the fridge; they’ll keep well for up to 3 days. The layers may lose a bit of their initial crispness but will remain flavorful and satisfying.
Freezing
While Hasselback Potatoes are best enjoyed fresh, you can freeze them if needed. Arrange cooled potatoes in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months—perfect for prepping ahead for busy nights or holidays. To serve, reheat from frozen for best texture.
Reheating
To bring your leftover Hasselback Potatoes back to life, preheat your oven to 200˚C (400˚F). Arrange the potatoes on a baking tray and heat for 15-20 minutes, or until thoroughly warmed and crisp again. Avoid microwaving if you can, as it will soften their lovely edges.
FAQs
What kind of potatoes work best for Hasselback Potatoes?
Medium-size starchy or all-purpose potatoes like Yukon Gold or Russet really let those crisp layers shine, but you can use red or white potatoes as well. Just aim for potatoes that are roughly the same size for even cooking.
Can I add cheese or other fillings?
Absolutely! Inserting thin slices of cheese—such as cheddar or gruyere—or even prosciutto between the slits before baking is a popular twist. Customize your Hasselback Potatoes by adding fresh herbs, bacon bits, or a touch of chili for extra flavor.
How do I stop cutting all the way through the potatoes?
Rest a pair of chopsticks or wooden spoons on either side of each potato as you slice. Your knife will hit them before it can go all the way through, making perfectly fanned slices every time a breeze!
Can I make Hasselback Potatoes ahead of time?
Yes! You can slice and season the potatoes, then keep them covered in the fridge for up to a day before baking. This makes them a fantastic, low-stress make-ahead option for entertaining or meal prep.
Do I have to peel the potatoes?
Not at all. The skin is where the magic happens! Leaving the peel on helps the potatoes hold their shape and adds an irresistible layer of crunch once roasted. Just make sure to scrub them clean before slicing.
Final Thoughts
There’s just something undeniably special about whipping up a tray of Hasselback Potatoes—it’s a recipe that looks as delightful as it tastes. If you haven’t tried making them yet, I hope you’ll let this be your delicious excuse to start. Gather your favorite ingredients, fire up the oven, and treat yourself to the crispy, buttery perfection that is Hasselback Potatoes!
PrintHasselback Potatoes Recipe
These Hasselback Potatoes are a delightful twist on the classic baked potato. With crispy edges and a soft interior, these spuds are flavored with garlic, butter, and a sprinkle of salt and pepper. Perfect as a side dish or a standalone snack!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Potatoes:
- 6 Medium Size Potatoes
Seasonings:
- 2 – 3 Cloves Garlic, thinly sliced
- 2 Tbsp Olive Oil
- 30 g Butter
- Maldon Sea Salt
- Freshly Ground Black Pepper
Instructions
- Preheat the Oven: Preheat the oven to 220˚C (425˚F).
- Prepare Potatoes: Place each potato on a cutting board, flat side down. Make thin slices almost all the way through the potato, about 3 to 4 mm apart.
- Season Potatoes: Arrange the potatoes on a baking tray. Insert sliced garlic into the slits. Top each potato with butter, then drizzle olive oil over them. Sprinkle with sea salt and black pepper.
- Bake: Bake the potatoes for approximately 40 minutes until they are crispy on the outside and tender inside.
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Hasselback Potatoes, Baked Potatoes, Side Dish, Potato Recipes