Hasselback Potatoes

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Take your baked potatoes up a notch with this hasselback potatoes recipe. Originally created in Sweden at Hasselbacken restaurant, these potatoes are sliced thinly but left joined at the bottom, leaving you with crispy and flavorful, visually beautiful-looking potatoes.

They are so easy to make and thanks to all the exposed surface area from the slices that soaked up the butter, oil, and garlic as they bake, these potatoes are super flavorful. The sliced parts crisp up to almost like a chip while baking, making them so irresistible.

While these potatoes look super fancy, they’re really not that much harder to make than a regular baked potato. You don’t need any special tools to prepare the potatoes. They’re so mouthwatering crispy, fluffy, and buttery, making for the perfect side for not just an everyday dinner but for entertaining and holidays as well. If you want another easy potato side dish, then try my potato pancakes, smashed potatoes, or potato salad recipe!

What You Need to Make This Recipe

Ingredients needed to make hasselback potatoes.

Potatoes — I am using russet potatoes as I feel those are the best potatoes for this recipe, but you can also use Yukon gold potatoes, red potatoes, Idaho potatoes, or even sweet potatoes.

Butter — I recommend using unsalted butter so you can salt the potatoes to taste. If you only have salted butter, then make sure to hold off on adding too much salt to balance it out.

Oil — olive oil mixed with butter will help the potatoes get crispy edges without the butter burning in the oven.

Garlic — fresh garlic pairs wonderfully with butter to create a delicious potato smothered in garlic butter.

Fresh herbs — fresh herbs such as parsley and chives add a pop of color and adds a bit of flavor to the potatoes.

Sharpe knife — This is essential in order to create the thin cuts needed for the potato slices.

How to Make Hasselback Potatoes

Set of two photos showing potatoes cut and oil added to a bowl of butter.

1. Place a potato on a cutting board with chopsticks on either side. Make ¼-inch-thick slices down the potato. The chopsticks will act as a guide keeping the knife from cutting all the way through the potatoes.

2. In a small bowl, stir together the melted butter, oil, and garlic. Reserve two tablespoons of this butter mixture.

Set of two photos showing oil mixture brushed onto the cut potatoes and baked.

3. Place the sliced potatoes on the baking sheet. Brush the mixture over the potatoes, making sure to get it between the slices. Drizzle any remaining mixture over the potatoes. Sprinkle generously with salt and pepper.

4. Bake for 1 hour, brushing a few times during baking with the reserved butter, or until the potatoes are tender and the tops of the slices have separated a bit and gotten crispy. Sprinkle with chopped herbs and serve immediately.

A platter with five hasselback potatoes with another on a plate in the background.

Pro Tips for Making This Recipe

Try to select potatoes that are similar in size to ensure the potatoes cook uniformly. If your potatoes aren’t the same size, you may have to pull the smaller ones out of the oven and allow the larger ones to bake for longer.
Scrub, wash, and dry the potatoes well before slicing. Any leftover water on the potato will make it difficult for the butter-oil mixture to cling to the potatoes.
If you don’t have a pair of chopsticks or a metal skewer, then the handles of two wooden spoons or something similar will work.
Try to slice the potatoes as uniformly as possible for even cooking. It’s ok if you can’t cut the potatoes exactly ¼-inch-thick as long as they’re uniform!
Use whatever your favorite toppings are. Green onions are a popular choice.

A white plate with a hasselback potato with a glass of wine and bowl of sour cream in the back.

Frequently Asked Questions

What if I cut through the potatoes?

It’s alright if you cut through the potatoes! Just push them back together, or you can place the slice back into the potatoes. They’ll simply look more rustic.

How do I store leftovers?

Place any leftover hasselback potatoes into an airtight container in the fridge for up to 5 days. I don’t recommend freezing baked potatoes, as the texture might change when you reheat them.

How do I reheat leftovers?

You can quickly reheat potatoes in the microwave, but if you want to bring back their delightful crispy exterior, place them on a baking sheet and bake at 350°F for 10 minutes or until hot throughout.

What else can I add to these potatoes?

The best part about a baked hasselback potato is how versatile it is! Add some parmesan cheese in the last few minutes of baking so you get a layer of melted cheese on top, sprinkle some additional herbs on top, or serve with crispy bacon and sour cream.

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If you’ve tried this Hasselback Potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!