Crispy edges, golden brown perfection, and melt-in-your-mouth creamy insides—Hasselback potatoes are an impressive side dish that’s deceptively simple to make. Whether you’re serving these with a ribeye steak or enjoying them as part of a holiday meal, this recipe is sure to become a new family favorite.
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Hasselback potatoes are not only delicious but they are a feast for the eyes as well as the taste buds, with thin slices of potato fanned out to create crispy edges and creamy potato centers. It’s a unique texture, paired with golden brown perfection, and it transforms regular baked potatoes into an impressive side dish fit for any occasion. Whether topped with garlic herb butter, melty cheese, or a sprinkle of fresh thyme, these sliced potatoes are guaranteed to steal the spotlight on your dinner table!
Ready to impress with more potato perfection? Check out my top picks: Duchess Potatoes, Crispy Smashed Potatoes, Twice Baked Potatoes, Syracuse Salt Potatoes, and Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter. Each one is a crowd-pleaser!
Why We Love This Recipe
- The crispy edges and creamy insides of these sliced potatoes create a wonderful and unique texture.
- Hasselback potatoes are incredibly versatile—you can use russet potatoes, Yukon gold, or even sweet potatoes, and dress them up with melty cheese, fresh herbs, or a drizzle of heavy cream.
- They’re not just delicious; they’re a showstopper on the table. With their golden brown slices and buttery garlic herb flavor, these potatoes are perfect for holiday meals, dinner parties, or impressing your guests with minimal effort.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Yukon Gold Potatoes – Creamy and starchy, these are the best potatoes for crispy edges and tender centers, but russet potatoes or red potatoes work too!
- Salted Butter – Melted butter gives these sliced potatoes their rich, buttery flavor and helps them crisp to golden brown perfection.
- Garlic Cloves – Minced garlic blends beautifully with the butter to infuse every cut side of the potato with savory goodness.
- Kosher Salt – Enhances the natural flavor of the potatoes, ensuring every bite is perfectly seasoned.
- Freshly Ground Black Pepper – Adds just a touch of heat and depth to balance the creamy potatoes.
- Fresh Rosemary – Chopped rosemary brings a fragrant, earthy note that pairs beautifully with garlic herb butter.
- Parmesan Cheese – The final flourish that melts into the crispy edges, creating a cheesy Hasselback potatoes masterpiece.
How to Make Hasselback Potatoes
- Prepare potatoes. Place each whole potato between two chopsticks, handles of wooden spoons, or skewers to guide your cuts. Slice the potato thinly—about ⅛ inch thick—making sure not to cut all the way through. These neat stacks of inch-thick slices are key to creating that unique texture!
- Mix garlic butter. In a small saucepan or bowl, combine melted butter, minced garlic, kosher salt, black pepper, and rosemary. This buttery mixture is what transforms these starchy potatoes into a flavorful masterpiece.
- Brush and bake. Brush half the butter mixture generously over the potatoes, making sure to get between those perfect slices of potato. Bake in a preheated oven at 425°F for 40 minutes until the edges start to crisp up.
- Add finishing touches. Brush the remaining butter mixture over the hot potatoes and bake for another 15-20 minutes, until golden brown and crispy. Sprinkle shredded Parmesan cheese on top during the last few minutes for a melty cheese finish. Serve your crispy, creamy potatoes straight from the baking dish or sheet pan.
Recipe FAQ’s
Absolutely! Sweet potatoes are a delicious variation, offering a slightly sweeter flavor and the same crispy edges and creamy texture.
Place chopsticks, wooden spoon handles, or even metal skewers on either side of the potato. They act as handy guides, stopping your knife from cutting all the way through the flat side.
It’s better to wait until the final minutes of baking to sprinkle on the cheese. This ensures it melts perfectly and avoids burning while the potatoes crisp up.
Store cooled potatoes in an airtight container in the refrigerator for up to five days. Reheat them in the oven or air fryer to bring back their crispy edges!
Yes, you can! Let them cool completely, then wrap each potato tightly in plastic wrap and place in a freezer-safe bag. When you’re ready to enjoy, thaw in the fridge overnight and reheat in the oven to bring back their crispy edges and creamy centers!
Yes! Slice and prep the potatoes with the butter mixture, then refrigerate in a baking dish covered with foil. When you’re ready, just bake and enjoy fresh!
A Stockholm restaurant known as “Hasselbacken” is credited with introducing hasselback potatoes back in the 1950’s, hence the name “hasselback”.
Tips for Success
- Always use a sharp knife for slicing the potatoes. Thin cuts are key to achieving those crispy edges and creamy centers.
- Don’t skimp on the butter mixture! Getting it between every slice of the potato ensures maximum flavor in every bite.
- For even cooking, use potatoes of similar size. Smaller potatoes may need a little less time, while larger potatoes might need a few extra minutes to soften in the middle.
- Place your potatoes on a parchment-lined baking tray or sheet pan to prevent sticking and make cleanup a breeze.
- Sprinkle the Parmesan cheese during the last few minutes of baking to avoid burning and achieve that melty cheese finish.
What to Serve with Hasselback Potatoes
Hasselback potatoes pair beautifully with nearly anything!
Serve them alongside a juicy ribeye steak or a tender roast chicken for a hearty dinner.
They’re also an elegant addition to holiday meals, perfectly complementing turkey, ham, or even a vegetarian spread.
For a lighter option, pair these golden brown beauties with a fresh green salad and a dollop of sour cream or heavy cream drizzle.
Substitutions and Variations
- Use sweet potatoes for a sweeter, nutrient-packed twist.
- Swap rosemary for fresh thyme, parsley, or chives to change up the herbaceous flavor.
- Add melty cheese like Gruyère or cheddar for cheesy Hasselback potatoes that are extra indulgent.
- For a smoky kick, sprinkle a little smoked paprika or chili powder over the butter mixture.
More More Tasty Ways to Enjoy Potatoes
- Loaded Baked Potato Salad
- Easy Crispy Air Fryer Potatoes
- Garlic Brown Butter Mashed Potatoes
- Creamed Peas and Potatoes
- Cheesy Funeral Potatoes
- Irish Colcannon (Mashed Potatoes & Cabbage)
- Hot German Potato Salad
- Creamy Potluck Potatoes
Hasselback Potatoes
Ingredients
- 4 large Yukon gold potatoes
- ¼ cup salted butter melted
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon chopped fresh rosemary
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place a potato, one at a time, in between two skewers (alternatively you can use chopsticks or even the end of your butterknives). Carefully slice the potato thinly, starting at one end and slicing every ⅛ inch. The skewers on either side will help prevent you from slicing all the way through the potato. Place the potato into a baking dish. Repeat this step for each potato.4 large Yukon gold potatoes
- In a small bowl mix melted butter with garlic, kosher salt, black pepper, and rosemary.¼ cup salted butter, 4 cloves garlic, 1 ½ teaspoons kosher salt, ¼ teaspoon freshly ground black pepper, 1 Tablespoon chopped fresh rosemary
- Brush the potatoes with about half of the butter mixture. Generously coat each potato and try to get in between the slices as much as you can. Set aside the reserved butter mixture for later.
- Place potatoes into the preheated oven. Bake for 40 minutes.
- Brush the remaining butter mixture over the potatoes and bake for an additional 15-20 minutes, or until potatoes are golden brown, crispy on the outside, and softened in the middle.
- Remove from the oven and sprinkle with parmesan cheese.¼ cup shredded Parmesan cheese
Notes
- Storage: Once cooked and cooled, Hasselback potatoes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, bake at 350 degrees for 15-20 minutes. Alternatively, you can place it on a microwave-safe plate and cook for about one minute.
- Slicing the potatoes: This step seems complicated, but it’s not. Be sure to use two “guides” that will help you from slicing all the way through. I have used wooden skewers and the ends of butter knives before. Basically, you will line one up on each side and slice perpendicular to the guides. The knife will hit your guide before it slices through the potatoes. Make each slice thin, roughly ⅛ of an inch thick. Sometimes, you’ll find when slicing, a slice will pop out and become unattached. No problem, just stick it back into the potato like it was. It will still be delicious!
