Ohhh yes 😌🥔 Hasselback Potatoes—crispy on the outside, tender on the inside, and perfect for soaking up butter, garlic, or cheese. They look fancy but are surprisingly easy!
🥔 Hasselback Potatoes
Ingredients (serves 4)
- 4 medium russet or Yukon gold potatoes
- 3–4 tbsp olive oil or melted butter
- Salt & black pepper
- 2–3 cloves garlic, thinly sliced (optional)
- Optional toppings: shredded cheese, fresh herbs (parsley, rosemary, thyme), bacon bits, sour cream
Instructions
- Preheat oven
- 425°F / 220°C. Line a baking sheet with foil or parchment.
- Prep the potatoes
- Wash and dry potatoes.
- Place a potato on a cutting board and put chopsticks or wooden spoons on either side as a guide.
- Slice thinly (~⅛–¼ inch) without cutting all the way through. The chopsticks prevent cutting through the bottom.
- Season
- Brush potatoes with olive oil or melted butter.
- Sprinkle generously with salt and pepper.
- Tuck thin slices of garlic between some of the cuts if using.
- Bake
- Bake 45–60 minutes, brushing with more butter or oil halfway through.
- Potatoes are done when the edges are crispy and the center is tender.
- Optional toppings
- 10 minutes before finishing, sprinkle cheese over the top to melt.
- Garnish with fresh herbs or bacon bits.
- Serve
- Serve immediately as a side dish or with sour cream for extra indulgence.
🔥 Pro Tips
- Crispier edges: Brush with butter every 15–20 minutes while baking.
- Uniform slices: Use chopsticks or a wooden spoon on each side as a cutting guide.
- Flavor variations: Add paprika, Parmesan, or rosemary for extra flair.
- Make ahead: Slice ahead of time and refrigerate, then bake when ready.
Optional variations:
- Cheesy Hasselbacks: Layer cheese between slices before baking.
- Garlic-herb version: Mix butter with garlic and herbs, brush every 20 minutes.
- Loaded style: Top with bacon, sour cream, and chives after baking.
This is fancy-looking but easy, perfect for a holiday or weeknight upgrade.
Do you want them classic buttery crisp or loaded cheesy indulgent?
