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Hasselback Potatoes have totally saved my dinner plans—more than once, let me tell you. Got plain old potatoes lying around but want something that looks — wow, I mean restaurant-fancy — without turning your kitchen upside down? I hear you. I used to scroll right past this recipe because, well, it looks complicated. But, y’know, it’s way easier than it lets on. If you love homemade comfort foods but don’t want the headache, you’re in the right spot.
What is Hasselback Potatoes?
So, let’s break it down. Hasselback potatoes are potatoes sliced (almost all the way through, but not quite), fanned out with thin cuts, and roasted till the edges go all crispy and golden. Think: somewhere between a baked spud and fries. Apparently, they started in Sweden at a restaurant called “Hasselbacken.” Who knew? Sometimes people call them “accordion potatoes”—which, okay, isn’t wrong. The cool part is, once the potato “fans” out, you get these delicious, crispy ridges and the inside stays fluffy. Even my picky little nephew eats these, which says a lot.
Why You’ll Love This Hasselback Potatoes:
I’ll be real—there’s so much to love about this recipe. First thing? The crunchy bits. Those crispy edges are something else, like — I’d fight my own sibling for the crispiest one! Plus, it’s way easier than folks expect and makes you look like you spent hours (your secret’s safe with me). The best part is, you can customize these however you want—herbs, cheese, garlic, you name it. Not to mention, they’re easy to make for a crowd or just for you and a movie on the couch. If you’re tired of regular baked potatoes, this will shake things up.
How to Make Hasselback Potatoes:
Let’s keep this simple. Slice the potatoes almost all the way through—BUT not fully, okay? We want fans, not craters! Drizzle with oil. Season. Bake. That’s the short version (and honestly, the hard part is just slicing straight). You don’t need any weird gadgets…seriously, a sharp knife does the trick. The cutting might look a little intimidating on YouTube, but just go slow.
Key Ingredients for Hasselback Potatoes :
Nothing fancy here. You’ll need:
- Potatoes (I like Yukon Gold or small russets but use what you’ve got)
- Olive oil or melted butter (for those golden edges)
- Salt + pepper (duh, but you can add garlic powder or paprika)
- Fresh herbs (not required, but SO tasty)
That’s honestly it. Some folks go wild and add cheese or bacon, which is awesome but not strictly needed for that classic taste.
Step-by-Step Instructions:
First—wash those potatoes well. You keep the skins on, so y’know, scrub ’em good. Grab two wooden spoons (yes, really), and put the potato between them. Now, slice thin layers across—when your knife hits the spoons, it’ll stop, so you don’t cut through. Pretty clever trick, right? Drizzle oil or butter all over and in between those slices; use your fingers, it’s faster (and more fun). Sprinkle salt, pepper, any herbs you like. Toss ’em in a hot oven (425°F is my magic number). Every 15 mins, baste them with the juicy stuff collecting in the pan. They’re done when the edges are crunchy and the middle is soft (usually about 45-50 minutes, give or take).
Want a visual breakdown? This step-by-step guide from The Kitchn walks you through it with great photos and tips—even for knife beginners.
What to Serve Hasselback Potatoes With:
These Hasselback potatoes pair beautifully with hearty mains like this crispy and flavorful Garlic Parmesan Chicken and Potatoes
- Roasted chicken, steak, or honestly any grilled meat you love.
- Hearty veggie mains, like roasted mushrooms or lentil loaf.
- A dollop of sour cream (call me basic, but it’s a must!).
- Leftovers? Smash one on a plate, top with a fried egg—breakfast magic.
Planning a holiday meal? These potatoes make a perfect side dish for Roast Turkey—they’re crispy on the outside, tender in the center, and elegant enough for a festive spread.
Top Tips for Perfecting Hasselback Potatoes:
Want crispier potatoes? Slice thinner—if your knife skills are like mine (iffy on Mondays), don’t stress, just do your best. Sometimes I add a little cheese or bread crumbs for extra oomph in the final 10 mins; crazy good. And don’t be shy about the oil, trust me. If the potatoes seem dry halfway through roasting, brush them again. Oh, and if you slice one potato right through by accident? Happens to the best of us. Nobody at my table ever noticed—just bake it anyway.
And if you’re after bold flavor combos, try serving them with our One Pan Coconut Lime Chicken—the tangy, creamy notes work wonders alongside those crispy golden ridges.
Storing and Reheating Tips:
Don’t let leftovers go to waste. Fridge ’em in an airtight container. When you want ‘em crispy again, put them under the broiler for a few minutes, or pop ’em back in the oven (don’t microwave unless you like ’em kinda rubbery—just saying). Sometimes I even chop up leftovers for hash the next morning. Works a treat.
If you’re curious to explore even more variations, Love & Lemons shares some fun twists with fresh herbs and unique toppings.
Hasselback Potatoes
Ingredients
- 4 medium Yukon Gold or russet potatoes
- 3 tablespoons olive oil or melted butter
- Salt and black pepper to taste
- Optional: garlic powder paprika, shredded cheese, breadcrumbs, or fresh herbs (like rosemary or thyme)
Instructions
- Preheat oven to 425°F (220°C). Line a baking tray with parchment or lightly grease it.
- Wash and dry potatoes thoroughly. Leave skins on for that signature crisp.
- Place each potato between two wooden spoons or chopsticks to prevent cutting all the way through. Slice thin cuts across the top, about ⅛-inch apart.
- Gently fan the slices without breaking the base. Drizzle olive oil or melted butter generously over the tops and into the slits.
- Season with salt, pepper, and optional garlic powder or paprika. Add herbs or toppings if desired.
- Roast in the oven for 45–50 minutes, basting every 15 minutes with pan drippings. They're done when edges are golden and crispy, and centers are soft.
- Serve hot with sour cream, chives, or pair them with your favorite protein.
Notes
Pros
- Visually impressive, restaurant-style look
- Crispy edges and fluffy center
- Customizable with herbs, cheese, or spices
- Uses basic pantry ingredients
- Great for holidays or everyday meals
Cons
- Requires careful slicing (can be tricky for beginners)
- Slightly longer baking time compared to standard sides
- Can stick to the pan if not properly greased
FAQ
Do I need to peel my potatoes?
Nope! Skins get super crispy. Just wash well.
What’s the best oil?
Olive oil or any neutral one works, though a mix of butter and oil? Next level.
Can I prep these ahead of time?
You can slice and soak ‘em in water (so they don’t brown), then dry, season, and bake when ready.
Why did my potatoes stick to the pan?
You can slice and soak ‘em in water (so they don’t brown), then dry, season, and bake when ready.
Why did my potatoes stick to the pan?
A little parchment paper or a greased pan helps a ton.
Can I freeze Hasselback potatoes?
They’re best fresh, but you can bake, cool, then freeze. Crisp them up again in a hot oven.
Give these guys a try next time you want something a little special, but not a huge hassle (honestly, see what I did there?). Tell me how yours turn out, or what you threw on top. I bet you’ll love this recipe more than you think.