Experience the magic of Hasselback Potatoes! Each slice is a perfect mix of crispy and soft textures making them a show-stopping addition to any meal.
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 them appear spiral-cut and difficult to make. But really, this style of potato can’t get much easier! The texture and flavor that come from cutting and baking a potato like this are amazing! The crispy, salty, almost chip-like outer skin and the soft, buttery insides make this potato melt in your mouth!
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 goes on and on! But if you haven’t tried Hasselback Potatoes, you are really missing out!
Table of Contents
Reasons We Love These Potatoes
- The Hasselback Potatoes recipe has simple ingredients. It only requires basic pantry staples.
- It offers the best of both worlds with a crunchy exterior and a tender interior.
- Potatoes go with almost anything, and these will really impress you dinner guests!
Recipe Ingredients
- Russet Potatoes: Starchy and fluffy, and crisps beautifully on the outside while remaining soft inside.
- Coarse Kosher Sea Salt: Enhances the potato’s flavor.
- Butter: Melts into the slices, adding a rich, creamy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Bacon and Cheese Variation: Add bacon and cheddar cheese in between the wedges for the last 5 minutes of baking to infuse a savory, indulgent flavor.
- Garlic Variation: Sauté garlic in butter, then use this garlic herb butter mixture to brush the potatoes after pulling them from the oven for a rich, aromatic touch.
- Jalapeño Popper Variation: Mix diced jalapeños, cream cheese, and cheese. Add this mixture to the potatoes halfway through the cooking process for a spicy, creamy twist.
- Gratin Variation: Prepare with Gruyère cheese and Parmigiano-Reggiano cheese stuffed between the slices. Top with a heavy cream mixture before baking for a rich, decadent experience.
How to Make Hasselback Potatoes
Step 1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with aluminum foil, and set aside.
Step 2: Using skewers or dowels (if you have a steady hand and a careful eye, this is not necessary), place the potato over the top and cut thin, even slices across the potato.
Step 3: Brush with oil between each cut. Sprinkle the top with salt and pepper.
Step 4: Place in the oven and bake for 1 hour, or until the potatoes are fork-tender. Every 20 minutes, brush the potatoes (and inside the cuts) with the remaining oil.
Step 5: Once cooked, remove from the oven and brush with butter. Garnish with freshly chopped parsley or chives and serve.
Expert Tip
To perfect your Hasselback potato slicing, place the potato between two skewers while cutting. The skewers act as a guide, preventing you from slicing all the way through the potato. This simple trick ensures even, consistent cuts for the best results.
FAQs
The starchier the better! Russet or Yukon Gold potatoes are preferred because their skin crisps nicely, and the potato expands to soak in all the butter, herbs, and oil. You can use red potatoes, but they are waxier in consistency and don’t crisp or expand as well as russets.
To avoid slicing all the way through, use chopsticks, butter knives, or wooden spoon handles as guides. Place them alongside the potato. As you slice, your knife will hit these guides, preventing you from cutting through. This method helps achieve the perfect thickness of about ⅛ inch for each potato slices.
Storage Info
Store Hasselback potatoes in an airtight container in your refrigerator for up to 3-4 days. 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.
To reheat, place them in a preheated oven at 425 degrees Fahrenheit for about 10-15 minutes or until heated through. This method helps to retain their crispness better than microwaving.
Recipes that Pair Well with Hasselback Potatoes
Hasselback Potatoes Recipe
Ingredients
- 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
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with aluminum foil, and set aside.
- Using skewers or dowels (if you have a steady hand and a careful eye, this is not necessary), place the potato over the top and cut thin, even slices across the potato.
- Brush with oil between each cut. Sprinkle the top with salt and pepper.
- Place in the oven and bake for 1 hour, or until the potatoes are fork-tender. Every 20 minutes, brush the potatoes (and inside the cuts) with the remaining oil.
- Once cooked, remove from the oven and brush with butter. Garnish with freshly chopped parsley or chives and serve.
Great recipe! My guest loved it. I don’t like baking on foil anymore. I used glass, but I was afraid of the temperature. Would this work baked in a cast iron pan? (Parchment paper doesn’t seem like a good option, either.) Thanks.
Hi Beth, yes a cast iron pan would work just fine.
This is not only beautiful but super tasty too! Looks so fancy!
These not only taste amazing, but they look so impressive too! Easier to make than I thought.
Love the look of these! Thin & delicious! We added some cheese & bacon bits & a little sour cream & they were so good!!