Crispy Hasselback Potatoes with Garlic Butter

Hasselback Potatoes: The Ultimate Potato Side Dish

If you’re seeking a truly impressive potato side dish for your dinner table or a special celebration, look no further than Hasselback potatoes. These visually striking spuds are sliced into thin fans, roasted until their edges crisp up like potato chips and their centers turn creamy and tender. Infused with earthy sage and finished with a rich garlic butter, Hasselback potatoes elevate humble ingredients into a savory masterpiece.

What Are Hasselback Potatoes?

Originating in the 1950s at the Hasselbacken Restaurant in Stockholm, Sweden, Hasselback potatoes are a classic culinary technique. Each potato is cut into thin, even slices—most of the way through but not entirely, so the bottom stays intact. As they roast, the slices fan out, allowing for maximum texture contrast and a beautiful presentation.

Why Make Hasselback Potatoes?

• Beautifully crisp edges and tender interiors—like the best combination of baked and chip-style potatoes.
• Infused with fresh herbs, especially sage or rosemary, which impart deep, earthy flavors.
• Customizable toppings—from garlic butter and cheeses to fresh chili flakes and parsley.
• Perfect for entertaining, holidays, or anytime you want to impress with minimal ingredients.

Ingredients and Substitutions

Step-by-Step: How to Make Hasselback Potatoes

• 1. Prep the potatoes: Wash and scrub 6 medium Yukon Gold potatoes. Pat them dry for good crisping.
• 2. Slice into fans: Lay each potato between two chopsticks or wooden spoon handles. Slice down every 1/8 inch, being careful not to cut all the way through—the guides will prevent you from severing the bottom.
• 3. Oil and season: Rub each potato with olive oil. Sprinkle generously with sea salt and black pepper.
• 4. Add herbs: Tuck whole, fresh sage leaves between several slices for deep herbal flavor.
• 5. Roast: Arrange potatoes on a baking dish in a single layer. Roast at 425°F (220°C) for about 50 minutes until starting to tenderize and edges become golden.
• 6. Brush with garlic butter: After 50 minutes, melt homemade garlic butter (see recipe below) and brush liberally over each potato, making sure to get between slices.
• 7. Final roast: Return to oven. Bake another 25-35 minutes, until potatoes are fully tender, edges are crisp, and slices fan apart beautifully.
• 8. Season and finish: Brush again with garlic butter, sprinkle with additional salt, black pepper, chopped parsley, red pepper flakes, and cheese if desired.

Homemade Garlic Butter Recipe

• 1/4 cup unsalted butter, melted
• 1-2 cloves garlic, minced
• 1 tbsp fresh herbs (sage, parsley, or thyme), finely chopped
• 1/4 tsp sea salt

Combine all ingredients in a small saucepan. Warm gently over low heat until aromatic, stirring occasionally. Use immediately or keep warm until potatoes are ready to brush.

Expert Tips for Hasselback Success

• Slice thinly. Slices about 1/8 inch thick yield the tastiest texture—crisp on the outside, creamy on the inside.
• Don’t skip the guides. Using chopsticks or wooden spoons as slicing guides helps avoid cutting through the bottom, keeping the potatoes fanned but intact.
• Season at the end. Once potatoes are fully roasted and slices fan open, brush with extra garlic butter and sprinkle generously with more salt and fresh herbs so the flavor reaches each slice.
• Customize with toppings. Try grated Parmesan, pecorino, chili flakes, or even a drizzle of truffle oil for extra flair.
• Check doneness. Timing may vary by oven and potato size, so poke occasionally with a fork—a fully cooked potato should be soft all the way through while slices hold their shape.

Serving Suggestions

• Holiday centerpiece: Place on a platter and sprinkle with red pepper flakes and fresh parsley for a festive appearance.
• With roasted meats: Hasselback potatoes pair beautifully with prime rib, roast chicken, or vegetarian mains.
• As an appetizer: Mini Hasselback potatoes (using baby potatoes) are great for cocktail parties—crispy, bite-sized crowd-pleasers.
• Try dairy-free: Swap out butter for olive oil and skip cheese to keep the recipe vegan and allergy-friendly.

Frequently Asked Questions (FAQs)

Q: Can I use different types of potatoes?

Yes, Yukon Gold potatoes are ideal for their creamy texture, but small russet or red potatoes also work well. Baby potatoes are perfect for mini Hasselbacks and can be arranged in a cast iron pan for a cute presentation.

Q: How do I slice Hasselback potatoes evenly without cutting all the way through?

Place a chopstick (or handle of a wooden spoon) on either side of each potato when slicing. This acts as a guide, preventing the knife from cutting through the bottom. Carefully slice down to the guides at roughly 1/8 inch intervals.

Q: Can I make Hasselback potatoes ahead of time?

Absolutely. You can prep and slice the potatoes a day or two in advance. Bake them halfway or fully, then cool and refrigerate in a covered container. Reheat or finish cooking in the oven just before serving for best crispiness.

Q: Do I eat the sage leaves or remove them after baking?

It’s entirely your preference. Roasted sage leaves soften and contribute flavor. Some people eat them with the potatoes; others prefer to remove them after roasting.

Q: What are the best garnishes and add-ons?

• Fresh chopped parsley or chives
• Grated Parmesan or Pecorino Romano cheese
• A sprinkle of red pepper flakes for gentle heat
• Drizzles of additional garlic butter or olive oil

Hasselback Potatoes: Pro Variations

• Mini Hasselback potatoes: Use baby red or white potatoes for bite-size versions. Roast in a cast iron skillet for a fun appetizer or side.
• Cheesy Hasselback potatoes: Add grated cheese between slices for a melty, golden finish.
• Herb swap: Try rosemary, thyme, or a mix of fresh garden herbs for different aroma profiles.
• Spicy twist: Add cayenne or smoked paprika with the salt and pepper for a hint of smoky heat.
• Fully loaded: Top cut and baked potatoes with sour cream, crisp bacon bits, scallions, and shredded cheddar.

Storage & Make-Ahead Tips

• Let roasted potatoes cool before storing in an airtight container in the fridge. They keep well for up to 3 days.
• To reheat, place in a single layer on a baking sheet and warm in a 350°F (175°C) oven until hot and edges recrisp.
• If prepping ahead for a party, slice and season the potatoes, store covered, and then roast and garnish fresh before serving.

Complete Hasselback Potatoes Recipe

• 6 medium Yukon Gold potatoes
• Extra-virgin olive oil, for brushing
• Sea salt & black pepper
• Fresh sage leaves
• Garlic butter (from recipe above)
• Fresh parsley, chopped
• Red pepper flakes (optional)
• Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Slice potatoes into fans using chopstick guides.
3. Brush with olive oil, sprinkle with salt and pepper, tuck sage between slices.
4. Bake 50 minutes. Brush with garlic butter; bake additional 25-35 minutes.
5. Finish with herbs, cheese, and season to taste. Serve hot.

Nutritional Information

Approximate per serving (with garlic butter, without cheese):

• Calories: 220
• Fat: 10g
• Carbs: 30g
• Fiber: 3g
• Protein: 3g

Values will vary based on potato type and toppings.

Hasselback Potatoes in Summary

With just a handful of ingredients and some simple slicing technique, you can turn ordinary potatoes into extraordinary culinary showpieces. Served with savory garlic butter and fresh herbs, Hasselback potatoes are the perfect combination of texture, flavor, and visual appeal—ideal for holidays, dinner parties, or anytime you want a memorable, delicious side.