Hasselback Potatoes
Hasselback Potatoes are the ultimate upgrade to your usual spuds—thinly sliced, fanned out, and roasted until crisp on the outside and buttery soft inside. Simple to make, stunning on the table, and endlessly customizable, they’re perfect for holidays, special dinners, or comfort food cravings.
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