Hasselback Potatoes are potato perfection! This potato has a crispy outer crust, soft and flavorful inside and its fancy appearance will impress everyone at your kitchen table!
Potatoes are a go-to side dish for practically every meal! You can cook them in so many different ways, whipped potatoes, twice baked potatoes, au gratin potatoes, and the list could go on and on! But if you haven’t tried Hasselback Potatoes, you are really missing out!
What are Hasselback Potatoes?
Hasselback Potatoes are named after the tavern, Hasselbacken, in Sweden where they were first created! Of course, this way of baking potatoes has spread all over the world and many variations and toppings have emerged!
Hasselback Potatoes have major aesthetic appeal compared to the traditional baked potato! The thin slices make it appear spiral cut, and difficult to make, but really this style of potato can’t get much easier!
And the texture and flavor that comes from cutting and baking a potato-like this are amazing! The crispy, salty almost chip-like outer skin and then the soft, buttery insides make this potato melt in your mouth!
Prepping the Potatoes
So what type of potato is best for Hasselback Potatoes? The starchier the better! I prefer russet or golden yukon potatoes because the skin crisps nicely and the potato expands to soak in all the butter, herbs and oil.
You can use red potatoes, but since they are waxier in their consistency they don’t crisp or expands as well as the russet!
Prep: to begin, wash and dry each potato. You can choose to peel or not peel your potatoes. I typically skip peeling! Then you will cut the potatoes in about ⅛ to ¼ inch slices, making sure to not cut all the way through. I try to leave about ¼ inch base.
*A pro tip to help you master the slicing is to place your potato between two skewers. The skewers will prevent you from cutting all the way through!
How to Make Hasselback Potatoes + Variations
After you have prepped your potatoes you will brush them with oil, I use canola or avocado oil and then sprinkle salt and pepper on them.
Pop them in a preheated 425-degree oven and baked for one hour. **Every 20 minutes brush the potatoes again with the remaining oil.
When they are fork-tender take them out, brush with butter and top with your favorite toppings like chives or parsley.
- Bacon and Cheese: add bacon and cheese in between the wedges for the last 5 minutes of baking!
- Garlic: saute garlic in butter and then use that to brush the potatoes after you pull them from the oven
- Jalapeno Popper: mix diced jalapenos, cream cheese and cheese and add to the potatoes halfway through the cooking process.
- Gratin: prepare with Gruyère cheese, Parmigiano-Reggiano cheese stuffed between the slice and top with the heavy cream mixture before baking
Storing & Reheating Tips
Hasselback potatoes store and reheat very well. You can even make these potatoes ahead of time, store them in an air-tight container and then pop them in the oven for about 10 minutes before serving!
If you have leftovers, freeze them for up to 3 months. Then when you want to have them again, just reheat in an oven at 425-degrees for 20-25 minutes.
Hasselback Potatoes are the perfect side to so many dishes and is sure to become a personal/family favorite!
Check out more recipes that pair well with Hasselback Potatoes:
- Grilled Flank Steak
- Oven Roasted Turkey
- Maple Dijon Roasted Chicken
- Brown Sugar and Dijon Glazed Pork Tenderloin
- 4 medium russet potatoes, scrubbed and dried
- 2 tbsp. canola or avocado oil - do NOT use olive oil
- 1/2 tsp. coarse kosher sea salt
- 1/4 tsp. ground black pepper
- 1 tbsp. butter, melted
- 1/2 tsp. freshly chopped parsley or chives
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, set aside.
- Using skewers or dowels (if you have a steady and and a careful eye this is not necessary), place the potato over top and cut thin, even slices across the potato.
- Brush with oil, between each cut. Sprinkle top with salt and pepper.
- Place in oven and bake for 1 hour, or until potatoes are fork tender. Every 20 minutes, brush the potatoes (and inside the cuts) with remaining oil.
- Once cooked, remove from the oven and brush with butter. Garnish with freshly chopped parsley or chives and serve.