Hasselback potatoes are the show-stopping side dish that looks like it took hours but is surprisingly easy. Each potato is sliced thin almost all the way through, then brushed with garlic butter so the slices fan out into crispy, golden edges while the center stays soft and fluffy.
This easy garlic butter hasselback potatoes recipe uses just a handful of ingredients and a simple chopstick trick to keep from cutting through. They are perfect for Sunday dinner, holiday tables, and any night you want a potato side that gets noticed.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Category: Side Dish
Why You’ll Love These Hasselback Potatoes
- Crispy fanned edges with a fluffy, tender center
- An impressive side dish with simple ingredients
- Garlic butter seeps between every slice
- Easy chopstick trick for perfect cuts
- Great for holidays and weeknights alike
Ingredients You’ll Need for Hasselback Potatoes
- 4 medium Yukon gold or russet potatoes, scrubbed
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup grated parmesan cheese
- Chopped fresh parsley, for garnish
How to Make Hasselback Potatoes in the Oven
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place a potato between two chopsticks or wooden spoon handles to act as a cutting guide.
- Slice across the potato at 1/8-inch intervals, stopping when the knife hits the chopsticks so the slices stay connected at the bottom. Repeat with the remaining potatoes.
- Whisk the melted butter, garlic, olive oil, thyme, salt, and pepper together.
- Place the potatoes on the baking sheet and brush the garlic butter over the tops, working it between the slices.
- Bake for 40 minutes, then remove and brush with more garlic butter.
- Sprinkle with parmesan and bake for another 15 minutes, until the edges are crispy and golden.
- Garnish with parsley and serve hot.
Tips for the Crispiest Hasselback Potatoes
- Use chopsticks as a guide so you never slice all the way through.
- Rinse the sliced potatoes under cold water to remove excess starch for better fanning.
- Brush with butter again halfway through so the slices crisp instead of drying out.
- Choose uniformly sized potatoes so they cook at the same rate.
Variations to Try
- Tuck thin slices of cheddar or mozzarella between the potato slices
- Add smoked paprika and cayenne for a spicy version
- Use sweet potatoes for a sweeter hasselback
- Top with sour cream, chives, and crumbled bacon like a loaded baked potato
How to Store It
Store leftover hasselback potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or air fryer for 10 minutes to re-crisp.
They are best fresh from the oven, since the slices soften as they sit.
Frequently Asked Questions
How do you slice hasselback potatoes without cutting through?
Rest the potato between two chopsticks or wooden spoon handles, which stop the knife before it reaches the bottom.
What potatoes are best for hasselback potatoes?
Yukon gold potatoes are creamy and hold their shape, while russets get fluffier and crispier. Both work well.
Why aren’t my hasselback potatoes fanning out?
The slices may be too thick or the potatoes under-baked. Slice thinner and bake until the slices open as the potato softens.
Can I make hasselback potatoes ahead of time?
Slice them and keep them submerged in cold water in the fridge for up to 24 hours, then dry well and bake.
Garlic Butter Hasselback Potatoes
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet.
- Place each potato between two chopsticks and slice thinly across without cutting through.
- Tip: The chopsticks stop the knife so the slices stay connected.
- Whisk the butter, garlic, oil, thyme, salt, and pepper.
- Brush the garlic butter over the potatoes and between the slices.
- Bake 40 minutes, then brush with more butter.
- Sprinkle with parmesan and bake 15 minutes more until crispy.
- Garnish with parsley and serve.
Notes
Choose potatoes of equal size so they bake evenly.