Hasselback Potatoes
Hasselback potatoes turn ordinary gold potatoes into crispy-edged, tender-centered showstoppers with accordion-like slices that create maximum surface area for seasoning.
The combination of olive oil, garlic butter, and Parmesan cheese transforms these sliced potatoes into something that tastes like a cross between a baked potato and crispy potato chips.
My family requests these every time we have company because they look impressive but honestly couldn’t be easier to make. The chopstick trick keeps you from cutting all the way through, so even first-timers nail it every time.
Hasselback Potatoes Recipe Highlights
- Simple chopstick technique prevents overcutting
- Crispy edges with fluffy centers from the slicing method
- Garlic butter finish adds restaurant-quality flavor
- Six servings perfect for family dinners or entertaining
- No special equipment needed beyond basic kitchen tools
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – Medium-large gold potatoes work best because their waxy texture holds together during the long baking time while developing crispy edges. The natural sugars caramelize beautifully, and the size gives you enough surface area for dramatic slicing. Avoid russets here since they can fall apart, and skip small potatoes that don’t have enough real estate for proper fanning.
OLIVE OIL – Extra virgin olive oil creates the initial crispy coating and helps the salt stick to every surface. The oil seeps between the slices during baking, essentially frying each layer from the inside out. Don’t skimp on this step since it’s what transforms the texture from plain baked potato to something special.
COARSE SALT – The larger crystals stick better to the oiled surfaces and don’t dissolve completely during the long baking time. This gives you pockets of salty crunch that contrast with the tender potato flesh. Table salt works in a pinch, but you’ll need less since it’s more concentrated.
BUTTER AND GARLIC – The garlic butter gets brushed on during the final 15 minutes when the potatoes are already hot and slightly dried out from baking. This timing prevents the garlic from burning while letting the butter soak deep into the slices. Fresh minced garlic is crucial here since the pieces need to be small enough to nestle between the slices.
PARMESAN CHEESE – Freshly grated Parmesan melts just enough to stick to the hot surfaces without overwhelming the potato flavor. The nutty, salty taste pairs perfectly with the garlic butter and adds another layer of richness. Pre-grated works, but fresh gives you better melting and flavor.
CHIVES – The fresh herbs add color and a mild onion flavor that complements the garlic without competing. They also provide a fresh finish that cuts through all the rich butter and cheese. Green onions work as a substitute if chives aren’t available.
How To Make Hasselback Potatoes
Please check the printable recipe card below for more detailed instructions.
- Place each potato between chopsticks and slice without cutting through.
- Brush with olive oil and season with salt and pepper.
- Bake until edges turn golden. Brush with garlic butter and return to oven.
- Sprinkle with Parmesan and chives.
Leftovers and Storage
STORE – Keep your Hasselback potatoes covered in the refrigerator for up to 3 days, though they’re definitely best the day you make them since the crispy edges soften over time.
REHEAT – Place in a 375° Fahrenheit oven for 10-15 minutes to restore some crispiness to the edges. The microwave will make them soggy, so avoid that method if you want any texture contrast.
FREEZE – These don’t freeze well since the texture becomes mushy when thawed. Better to make them fresh each time.
MAKE AHEAD – You can slice the potatoes and brush with oil up to 4 hours ahead, then cover and refrigerate until ready to bake. Add 5-10 extra minutes to the initial baking time if starting from cold.
Serving Suggestions
HOLIDAY DINNERS – These potatoes steal the show alongside roasted chicken, beef tenderloin, or holiday turkey when you want something more special than regular mashed or roasted potatoes.
STEAKHOUSE STYLE – Pair with grilled steaks and a simple green salad for a restaurant-quality dinner that looks way more complicated than it actually is.
CASUAL FAMILY MEALS – Serve with Slow Cooker Chicken and Dumplings or Classic Meatloaf when you want to dress up a weeknight dinner without much extra effort.
BRUNCH SPREAD – These work surprisingly well at brunch alongside eggs and bacon since they’re more interesting than regular breakfast potatoes but still hearty enough for the meal.
VEGETARIAN CENTERPIECE – Make these the star of a vegetarian dinner with roasted vegetables and a fresh salad when you want something substantial but meatless.
Recipe Success Tips
CHOPSTICK PLACEMENT – Place the chopsticks on either side of the potato before slicing to create a natural stopping point. This prevents cutting all the way through while keeping your cuts evenly spaced and consistent.
SLICE CONSISTENCY – Aim for ⅛ inch slices using a sharp knife and steady pressure. Thicker slices won’t fan out properly, while thinner ones might break apart during the long baking time.
OIL DISTRIBUTION – Use a pastry brush or your fingers to work the olive oil between each slice, not just on top. This ensures every surface gets crispy and prevents any sections from drying out during baking.
TIMING THE GARLIC BUTTER – Wait until the last 15 minutes to add the garlic butter mixture. Adding it too early causes the garlic to burn and turn bitter, while the butter prevents proper crisping of the edges.
EXPERT TIP – Test doneness by gently pressing the center of the largest potato with a fork. It should give easily without resistance, and the edges should be deep golden brown with visible crisping between the slices.
Commonly Asked Questions
Can I use a different type of potato for Hasselback Potatoes?
Gold potatoes work best because they hold their shape during the long baking time while developing crispy edges. Russets can fall apart, and red potatoes don’t crisp as well due to their waxy texture.
What if I don’t have chopsticks for the slicing technique?
Use two wooden spoons placed parallel on either side of the potato, or carefully slice by hand stopping about ¼ inch from the bottom. The chopstick method is just insurance against cutting too deep.
How do I know when the Hasselback potatoes are fully cooked?
The edges should be deeply golden brown and crispy, while the center yields easily when pierced with a fork. The slices will fan out naturally as moisture evaporates during baking.
Can I prepare Hasselback potatoes ahead of time?
You can slice and oil the potatoes up to 4 hours ahead, then cover and refrigerate until baking. Add 5-10 extra minutes to the cooking time if starting from cold temperatures.
Why aren’t my potato slices fanning out during baking?
The slices may be too thick, or you need more olive oil worked between each cut. The oil helps separate the slices as it heats, and thinner cuts fan out more dramatically than thick ones.
What’s the best way to reheat leftover Hasselback Potatoes?
Reheat in a 375° Fahrenheit oven for 10-15 minutes to restore crispiness to the edges. Avoid the microwave since it makes them soggy and eliminates the textural contrast.
More Potato Recipes
Parmesan Crusted Potatoes – Another idea for maximum crispy edges.
Scalloped Potatoes – Classic layered potatoes in cream sauce when you want something rich and impressive for special occasions.
Sour Cream Mashed Potatoes – Creamy, tangy mashed potatoes that pair perfectly with the same proteins as Hasselback potatoes.
Funeral Potatoes – Comfort food casserole with cheese and crispy topping that feeds a crowd for potlucks and family gatherings.
Hasselback Potatoes
Ingredients
- 6 medium-large golden potatoes
- ¼ cup olive oil
- 2 tablespoons coarse salt
- ½ teaspoon black pepper freshly ground
- ¼ cup unsalted butter melted
- 3 cloves garlic freshly minced
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons chives chopped
Instructions
- Preheat the oven to 400° Fahrenheit.
- Scrub and dry the potatoes, then place each between two chopsticks on a cutting board and slice ⅛ inch thick, stopping before cutting through.
- Arrange the potatoes on a parchment-lined baking sheet. Brush all over and between the slices with olive oil. Season with coarse salt and black pepper.
- Bake for 60 minutes until the slices fan out and the edges turn light golden.
- Melt the butter and stir in the minced garlic during the last 5 minutes of baking.
- Remove the potatoes from the oven and brush the garlic butter over and between the slices.
- Return to the oven and bake for 15 minutes until the edges are deeply golden and the centers are tender when pierced.
- Remove from the oven and sprinkle with Parmesan cheese and chives.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.