These hasselback potatoes are an impressive (and delicious!) side dish. Cut into a fan of thin slices, they’re crisp on the edges and tender in the middle.
Hasselback potatoes! If you need a potato-y side dish for a special meal this season, I can’t recommend these fancy-looking spuds enough. They’re cut into thin slices most of the way through, but they’re left intact at the bottom, so the slices form a kind of fan. As they bake in the oven, the slices become tender in the middle and wonderfully crisp around the edges, channeling their inner potato chip. So delicious!
The concept of the hasselback potato is nothing new–it dates back to the 1950s, where the potatoes were first served at the Hasselbacken Restaurant and Hotel in Stockholm–but this recipe has two touches that I think really make it special. First, I tuck sage leaves in between the potato slices before roasting, infusing the potatoes with warm, earthy flavor. Second, I serve the potatoes with homemade garlic butter, which is exactly what it sounds like: a mixture of garlic and butter. I’m guessing I don’t need to explain why it makes these hasselback potatoes better.
Hasselback Potatoes Recipe Ingredients
Here’s what you’ll need to make this hasselback potatoes recipe:
- Potatoes, of course! I like to use medium-sized Yukon Gold potatoes here, because I love their golden color and they’re a nice size to serve as a side dish. Small russet potatoes work well too.
- Extra-virgin olive oil – It helps the potatoes soften and brown in the oven.
- Sage leaves – They infuse the potatoes with amazing fresh, earthy flavor.
- Garlic butter – It gives the potatoes rich, buttery flavor and a savory bite. It’s easy to make with just butter, garlic, herbs, and salt!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Hasselback Potatoes Recipe Tips
- Keep the slices thin. If they’re too thick, they won’t become fully tender in the middle. Try to cut each one about 1/8 inch thick.
- Use chopsticks as guides. Q: How do you cut hasselback potatoes without accidentally slicing through the bottom? A: It’s easy! Use chopsticks, butter knives, or the handles of wooden spoons as guides. Lay them right next to the two long sides of each potato. As you slice downward, your knife will hit the chopsticks, knives, or spoons, stopping you from severing the potatoes at the bottom.
- Brush with garlic butter after 50 minutes. Roasting these hasselback potatoes is a two-part process. First, you’ll cook them with just the sage, olive oil, salt, and pepper. Once they start to become tender, after about 50 minutes, you’ll slather on the garlicky melted butter to enhance their flavor and keep them from drying out. Then bake for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Remember that this timing is just an estimate; it may vary based on your oven and the size of your potatoes. Be sure to check the potatoes often, and don’t hesitate to bake them longer if you need to!
- Season to taste before serving. It’s tough to season between each and every potato slice when the potatoes are raw or only partially baked, as you can’t really pry the slices apart without risking breaking the potato. For that reason, it’s crucial that you season them after baking, when the slices have spread apart. Brush them with more garlic herb butter, and season them generously with salt and pepper.
Hasselback Potatoes Serving Suggestions
These hasselback potatoes are best hot from the oven, when they’re still nice and crisp. I like to serve them topped with fresh herbs, such as parsley or fresh thyme, and red pepper flakes. A sprinkle of Parmesan cheese would be great too!
Serve them with your favorite protein and roasted veggies for a simple dinner, or feature them at a holiday meal. They’d pair perfectly with classic side dishes like green bean casserole, balsamic Brussels sprouts, cranberry sauce, and mac and cheese. Looking for more holiday menu ideas? Check out this post!
More Favorite Potato Recipes
If you love these hasselback potatoes, try one of these potato recipes next:
- 6 medium Yukon Gold potatoes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Fresh sage leaves
- 1 recipe Garlic Butter, melted
- Fresh parsley, for serving
- Red pepper flakes, for serving
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.
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