Published September 23, 2022.This post may contain affiliate links. Please read my disclosure policy.
This easy-to-prepare Hasselback potatoes recipe is perfectly golden brown on top and tender throughout for the perfect side dish to any meal. You will love the flavors in these and how great they look once finished.
As a Midwesterner, I’m absolutely a steak and potatoes type of person. I believe a delicious potato side dish can make or break the meal. If you feel the same way, try my Potatoes Anna or my Lyonnaise Potatoes.
Hasselback Potatoes
Hasselback potatoes are thinly sliced potatoes where the slices go through 90% of the potato, but the potato itself is kept intact. This procedure, or preparation, has been around since the 1940s and was created by a chef in Stockholm. It recently became popularized in America in the last 20 years.
The premise for these potatoes is that they are browned on the outside and slightly down into each slice, while the slice itself is still very tender. In addition, its cosmetics of it are cool and are nice to serve to guests or family in contrast to a plain baked potato.
Ingredients and Substitutions
- Potatoes –You can use russet potatoes, large Yukon Gold potatoes, or red potatoes.
- Oil – I prefer olive oil, but feel free to use your favorite oil. Bacon fat would also work for this.
- Butter – You will add a pad of butter to the Hasselback potato at the end for some fat and flavor.
How to Make Hasselback Potatoes
After washing and drying the potatoes, Spread a kitchen towel onto a cutting board.
Next, place down two skewers about 2 inches apart and running parallel.
Put the potato right between to skewer and, starting at one end, slice down until your sharp knife hits the skewers and it doesn’t slice through the potato.
Make ¼” thick slices through the entire potato.
The potato should perfectly fan and be kept intact.
Transfer the potatoes to a baking sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
Season with salt and pepper, making sure to get the seasoning between the slices.
Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
Add 1 teaspoon of melted butter before serving.
Make-Ahead and Storage
Make-Ahead:These are meant to be eaten within an hour of making them.
How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed.Likewise, you can microwave it until warm.
How to Store:Cover and place in the refrigerator for up to 3 days.These do not freeze that well, so I advise against them.
Chef Notes + Tips
- If you have alot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.
- Feel free to load up each Hasselback potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato.
- If you do not have wooden skewers, metal ones will also work.
- The towel is there so that the potato and skewers don’t move as you slice them.
- You can also finish the potatoes with fresh herbs.
More Potato Recipes
- Baked Potato
- Twice Baked Potato
- Potatoes Aug Gratin
- Scalloped Potatoes
- Oven Roasted Potatoes
Save
Hasselback Potatoes Recipe
5 from 19 votes
This easy-to-prepare Hasselback potatoes recipe is perfectly golden brown on top and tender throughout for the perfect side dish to any meal.
Servings: 4
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Ingredients
- 4 rinsed and dried russet potatoes
- 8 tablespoons olive oil
- 4 teaspoons unsalted butter
- sea salt and pepper to taste
Instructions
Preheat the oven to 425°.
Spread a kitchen towel onto a cutting board.
Next, place down two wooden skewers about 2 inches apart and running parallel.
Put the potato right between to skewer, and starting at one end, slice down until your knife hits the skewers and it doesn’t slice through the potato.
Make ¼” thick slices through the entire potato.
The potato should perfectly fan and be kept intact. Repeat the process with the remaining 3 potatoes.
Transfer the potatoes to a sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
Season with salt and pepper, making sure to get the seasoning between the slices.
Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
Add 1 teaspoon of butter to the top of each potato before serving.
Notes
Make-Ahead:These are meant to be eaten within an hour of making them.
How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed.Likewise, you can microwave it until warm.
How to Store:Cover and place in the refrigerator for up to 3 days.These do not freeze that well, so I advise against them.
If you have alot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.
Feel free to load up each Hasselback potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato.
If you do not have wooden skewers, metal ones will also work.
The towel is there so that the potato and skewers don’t move as you slice them.
You can also finish the potatoes with fresh herbs.
Nutrition
Calories: 452kcalCarbohydrates: 38gProtein: 5gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 11mgSodium: 12mgPotassium: 890mgFiber: 3gSugar: 1gVitamin A: 127IUVitamin C: 12mgCalcium: 29mgIron: 2mg
Course: Side Dish
Cuisine: American
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
37 comments
- Donna R
This was delicious, and I made it as a side dish to your Chicken Piccata (*chef’s kiss*). However I didn’t oil the bottom of the baking pan and the potatoes stuck to it and fell apart. So my advice is lay down some well-oiled parchment paper before roasting
See AlsoParmesan Basil Steak with Lemon Butter Asparagus Recipe - Home Chef20 Keto Air Fryer RecipesEasy Swedish Meatball Recipe | The Modern ProperSteak Au Poivre and Garlic Butter with Bacon Goat Cheese Potatoes Recipe - Home Chef- Reply
- Kathleen Vernacchio
I love everything that you make Mr. Parisi. I love the videos and the step by step explanations. I made these Hasselback potatoes. They were delicious, and he was right, they were easy to reheat.
- Reply
- Bruce
These are awesome! Made these for our small family Thanksgiving and they were a hit! Everyone loved the crispy skin and tender inside. We had a couple left over that were used at breakfast the next day. These potatoes seem very versatile and could pair with a variety of mains.
- Reply
so good!!
- Reply
- sue 😁
Thank you fabulous recipe tasty taters 😋😁👋
- Reply
so good!!
- Reply
- sue 👋
Thank you Chefyes😋👋🤩😁
- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Robert Noble
I’d heard of this way of preparing potatoes, but never tried it. But, it looks so good, I had to break down and try it. WHERE. HAVE. YOU. BEEN. ALL. MY LIFE? easy peasy prep and delicious in any situation you’d serve a baked potato! This just rose to the top of my baked potato recipies.
- Reply
- Chef Billy Parisi
My pleasure, thank you for trying this!
- Reply
- Chef Spenser
Excellent-skipped the butter. So easy-thanks chef!
- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Linda Peo
An impressive, easy side dish.
- Reply
- WillSpyrison
Awesome Recipe
What’s for Dinner BBQ Ribeye Steak Topped With Garlic Butter White Truffle Oil Roasted Hasselback Potato Delicious Sautéed Mushrooms. 2011 Morello Cabernet Sauvignon Lone Dove Vineyard California. So Deliciously Yummers. Bon Appetite 😜
- Reply
many thanks!
- Reply
- Tawana James
They were awesome.
- Reply
great!
- Reply
- JoAnne
Oh my gosh! Potato perfection!
- Reply
so good!!
- Reply
- Rebecca Jones
My husband loves these potatoes and asks for them all the time. I have got the slicing down now.
- Reply
Perfect!
- Reply
- Collette
Awesome way to cook potatoes . It’s simple and as always, your notes and tips are so useful, the recipe is foolproof
- Reply
so good!!
- Reply
- Delmy
Awesome side dish. I made it today yummy!
- Reply
fantastic
- Reply
- heidi
My kids new favorite potato
- Reply
awesome
- Reply
- KellyM
Great recipe. I cut the potatoes in half before slicing to speed up cooking process and a touch more EVOO once brought out of oven.
- Reply
Nice!
- Reply
- Armid
All your recipes are fantastic and what i like about your is that you explain very well the process thank you.
- Reply
Thank you!
- Reply
- Rich Yurchak
Always a solid recipe from parisi., Thanks
- Reply
Amazing. Thank you!
- Reply
- Trent Mull
These potatoes durned out great! Thanks for all you do Chef!
- Reply
Amazing. Thanks for trying them!
- Reply
- Dave Gaspar
Rather than skewers, an alternative is to place each potato between 2 plastic cutting boards. I’ve found this setup extremely stable when slicing the whole potatoes.
- Reply
