Hasselback potatoes

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!

Here’s a side dish that impresses every time: Hasselback Potatoes! This popular way to prepare the ubiquitous spud tastes just as good as it looks. Slice a whole potato into thin strips, then torch until the slices separate and form crispy, roasted slices. It’s a whole new way to love a potato! It takes a little effort to prepare, but it’s veritably worth it for a stunning side dish. Here’s how to make this fun and tasty potato recipe!

Ingredients for Hasselback potatoes

Hasselback potatoes are baked potatoes cut into fans of thin strips, unfluctuating at the bottom. Once the potatoes bake, the slices wilt crispy and separate. Why are they tabbed Hasselback potatoes? The dish was popularized in the 1950’s by a restaurant in Stockholm, Sweden tabbed Hasselbacken. However, there are some older references to the dish (like in a 1929 cookbook) that indicate it may have originated elsewhere. Whatever the case, we owe this concept to the Swedes!

While it takes a bit of time to cut Hasselback potatoes, the ingredients are simple. Here’s what you’ll need for this recipe:

Medium russet potatoes (12 to 13-ounces each)
Olive oil
Salt
Butter
Garlic
Italian seasoning
Parsley or chives, for garnish

Types of potatoes

We chose russet potatoes for this Hasselback potatoes recipe. This variety is moreover tabbed a starchy potato, the type you’d use for a classic baked potato or mashed potatoes. We used potatoes that were 12 to 13 ounces each, which is medium large. However, you can use other varieties and sizes with this technique as well.

Yukon gold or red potatoes work too! These are tabbed waxy potatoes, and are often used for roasting, fries, and so forth. They hold their shape increasingly when baked or roasted. You may need to retread the roasting time if you use other varieties of potato: and expressly if they are smaller than those specified in the recipe!

How to cut Hasselback potatoes

Here’s the big question: how do you cut Hasselback potatoes? These lovely thin slices squint like they were made with a special wearing device: and there unquestionably is such a thing! If you make Hasselback potatoes often, you might want to invest in the special potato cutter. If not, all you need are a pair of chopsticks or a similar item: pencils, wooden spoons, etc. Here’s what to do:

Place two chopsticks along the sides of a potato. These will act as guides to prevent wearing all the way through.
Slice the potato into 1/8th-inch slices, stuff shielding not to go all the way through to the marrow using the guides.
Pay special sustentation to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato.

A few notes on torch time

This Hasselback potatoes recipe indicates to torch the potatoes for 1 hour and 15 minutes total, removing them from the oven once without 1 hour to skim with olive oil then and add salt. Here are a few notes on baking:

Adjust the torch time if you have smaller potatoes or use a variegated variety. The main thing you’re looking for is for the potato to be fully tender and cooked through, with crispy slices that have started to separate.
Add increasingly oil and salt once the slices are separated. The initial torch time of 1 hour should work for most 12 ounce potatoes. But if your potatoes are smaller, trammels them at 45 minutes or so.
Bake again, then skim with garlic butter. We found the weightier way to infuse savor into Hasselback potatoes is to end with garlic butter and flaky salt so they taste beautifully flavorful. It’s nonflexible to get into all the cracks and crevaces, so seasoning at the end is important.

Topping ideas

Want to add increasingly toppings to these Hasselback potatoes? They taste incredible as is with the garlic butter, making them platonic for dinner parties or for a Thanksgiving side dish. Or, you can add increasingly toppings as you like. Here are a few tasty ideas:

Grated Parmesan cheese (add in the last 10 minutes)
Sour cream
Sliced untried onions
Cheddar cheese (add in the last 10 to 15 minutes)
Bacon
Chimichurri sauce
Ranch dressing

What do you plan to top these potatoes with? Let us know in the comments below.

More potato recipes

Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some increasingly favorite potato recipes for your inspiration:

Go for Classic Roasted Potatoes
Try Parmesan Potato Wedges
Opt for Ultimate Baked French Fries or Easy Steak Fries
Grab a Classic Baked Potato
Cook up a pot of Loaded Potato Soup or a trencher of Classic Potato Salad

Classic Roasted Potatoes

Ultimate Baked French Fries

Loaded Potato Soup

Classic Baked Potato

This Hasselback potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6

Print Recipe

Description

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!

Ingredients

6 medium russet potatoes (12 to 13-ounces each)
2 tablespoons olive oil
¾ teaspoon kosher salt
3 tablespoons salted butter (or vegan butter)
1 garlic clove, grated
½ teaspoon Italian seasoning
Flaky sea salt, for garnishing
1 tablespoon finely chopped parsley or chives, for garnishing
Other toppings, as desired (sour cream, cheese, untried onions, bacon, etc)

Instructions

Preheat the oven to 450°F.
Wash and dry the potatoes.
Place two chopsticks* withal the sides of a potato: these will act as guides to prevent wearing all the way through. Slice a potato into 1/8th-inch slices, stuff shielding not to go all the way through to the marrow using the guides. Pay special sustentation to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato.
Place the potatoes on a parchment or aluminum-foil lined sultry sheet. Skim with 1 tablespoon of the olive oil.
Bake for 60 minutes, until the potato slices are starting to separate. Remove the tray from the oven and skim it with the remaining 1 tablespoon olive oil. Evenly sprinkle with the ¾ teaspoon kosher salt.
Return the potatoes to the oven and torch for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and hands pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.
When the potatoes are done, remove them from the oven and skim with the melted seasoned butter, making sure to evenly distribute the seasonings that sink to the bottom. Gently fan the potatoes with one hand while sprinkling a bit of flaky sea salt over the potatoes. Garnish with parsley or chives and serve immediately.