Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 medium russet potatoes; 4 tbsp unsalted butter, melted; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 2 tbsp fresh rosemary, chopped; 1/4 cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 4

★★★★★

Be the First to Review!

Hasselback Potatoes are a fun and visually stunning twist on the classic baked potato. With their crispy edges and tender, flavorful insides, they make an excellent side dish for any meal.

Save Print Jump to Recipe

Ingredients for Hasselback Potatoes

Russet potatoes are your best bet for this recipe due to their sturdy structure and ability to crisp up nicely. Butter and olive oil create a rich, flavorful base that helps achieve that perfect golden texture. Adding garlic infuses the potatoes with a subtle, aromatic depth. The sea salt and black pepper bring out the natural flavors, while rosemary adds an earthy, fragrant note. Finally, Parmesan cheese delivers a savory, cheesy finish, and the parsley brightens up the dish with a fresh touch.

Tips & Tricks

Use a sharp knife to make precise cuts for the best presentation.
Chopsticks are a great hack to prevent slicing all the way through the potato.
Brush the butter mixture in stages for maximum flavor absorption.

Serving Suggestions

Hasselback Potatoes pair beautifully with roasted chicken, grilled steak, or a hearty vegetable stew. They also make a fantastic addition to a holiday spread or a cozy family dinner.

Frequently Asked Questions

Can I use a different type of potato?: Yes, you can try Yukon Golds or red potatoes, but russets will give you the crispiest results.
How do I store leftovers?: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp them up again.
Can I make these ahead of time?: You can prep the potatoes and butter mixture a few hours in advance, but bake them fresh for the best texture.

Hasselback Potatoes Recipe Walkthrough

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking. Next, wash and dry your potatoes thoroughly. You don't want any dirt lingering on them.

To get that signature Hasselback look, place each potato between two wooden spoons or chopsticks. This will help you cut slits into the potatoes without slicing all the way through. Aim for about 1/8 inch apart for each cut. It might take a little practice, but it’s worth it for that fantastic fan effect.

In a small bowl, mix together the melted butter, olive oil, minced garlic, sea salt, and freshly ground black pepper. This is your flavor-packed brushing liquid. Place the potatoes on your prepared baking sheet and brush them generously with the mixture, ensuring you get some in between each slit. It’s this attention to detail that makes these potatoes extra tasty.

Pop the baking sheet in the oven and bake for 45 minutes. Midway through, brush the potatoes again with the butter mixture. This helps them crisp up and stay moist. After 45 minutes, remove the potatoes and sprinkle with the Parmesan cheese and rosemary. Return them to the oven for another 15 minutes. This final bake melts the cheese and crisps the edges even more.

Once they’re golden and crispy, take them out and garnish with chopped parsley. Serve them hot for the best experience.

Why You'll Love This Recipe

Visually impressive with minimal effort.
Perfectly crispy outside and soft, buttery inside.
Simple ingredients that pack a punch of flavor.
Pairs well with almost any main dish.

Ingredients

4 medium russet potatoes

4 tbsp unsalted butter, melted

2 tbsp olive oil

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

2 tbsp fresh rosemary, chopped

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Wash and dry the potatoes. Cut slits into each potato about 1/8 inch apart, stopping just before you cut through to create a fan effect.

3. In a small bowl, mix melted butter, olive oil, garlic, sea salt, and black pepper.

4. Place the potatoes on the baking sheet and brush them generously with the butter mixture, making sure some gets into the slits.

5. Bake for 45 minutes, brushing with more butter mixture halfway through.

6. Remove from the oven, sprinkle with Parmesan cheese and rosemary, then return to the oven for another 15 minutes.

7. Once crispy and golden, remove from the oven, garnish with chopped parsley, and serve hot.

Save Print

Ratings and Comments

Thank you for your rating!