Ohhh yes 😌🥔 Hasselback Potatoes—crispy on the edges, tender in the center, and beautifully fanned out. They look fancy but are actually very easy to make!
🥔 Hasselback Potatoes
Ingredients (serves 4)
- 4 medium potatoes (russet or Yukon Gold work best)
- 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. 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 slicing through the bottom.
- Season
- Brush potatoes generously with olive oil or melted butter.
- Sprinkle with salt and pepper.
- Optional: tuck thin slices of garlic between some of the cuts.
- Bake
- Bake 45–60 minutes, brushing with more oil or butter halfway through.
- Potatoes are done when edges are crispy and centers are tender.
- Optional toppings
- 10 minutes before finishing, sprinkle shredded cheese over the top to melt.
- Garnish with fresh herbs or bacon bits.
- Serve
- Serve immediately with sour cream or as a side to meat or chicken.
🔥 Pro Tips
- Crispier edges: Brush with butter every 15–20 minutes.
- Uniform slices: Chopsticks or wooden spoons prevent cutting through the bottom.
- Flavor variations: Add paprika, Parmesan, or herbs for extra flair.
- Make ahead: Slice potatoes ahead of time and refrigerate; bake when ready.
Optional variations:
- Cheesy Hasselbacks: Layer cheese between slices.
- Garlic-herb: Mix butter with garlic and herbs, brushing every 20 minutes.
- Loaded style: Top with bacon, sour cream, and chives after baking.
This is fancy-looking but easy, perfect for holidays or weeknight dinners.
Do you want them classic buttery crisp or loaded cheesy indulgent?
