Hasselback Potatoes: Crispy, Buttered Slices for Cozy Nights

Introduction

The first time I made Hasselback Potatoes, the kitchen smelled like butter, rosemary, and a promise of something comforting. Each potato fanned open like a tiny golden accordion, their edges crisping while the centers stayed tender and yielding. If you want a simple dinner that feels like a homemade dish from a favorite memory, Hasselback Potatoes deliver — they are a tiny showpiece on the plate and an easy meal that becomes an instant family favorite. For a fun riff on breakfast vibes, try this recipe after reading my take on Bangin Breakfast Potatoes to pair for brunch.

Why Make Hasselback Potatoes

They look like you spent hours fussing but require simple steps — a festive cooking trick for holiday tables.
Quick prep, patient baking: mostly hands-off once they go into the oven, perfect for an easy meal when you want to relax.
Crowd-pleaser: crispy edges for kids, buttery softness for adults — truly a family favorite.
Versatile foundations: top with herbs, cheese, or a dollop of Greek yogurt for a lighter option.
Comforting recipe that turns plain spuds into something celebratory and warm.

Ingredients You’ll Need

6 medium Yukon Gold or Russet potatoes, scrubbed and patted dry — Yukon Golds are creamier; Russets crisp more.
4 tablespoons unsalted butter, melted — use olive oil for a dairy-free swap.
2 cloves garlic, minced — roasted garlic adds a smoky sweetness.
1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper — adjust to taste.
1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried — swap for thyme or sage for variation.
1/2 cup grated Parmesan or cheddar — use nutritional yeast for a vegan twist.
Optional: 2 tablespoons breadcrumbs for extra crunch, or a drizzle of sour cream (or Greek yogurt) to finish.
Substitution notes: use Greek yogurt instead of sour cream for a lighter option; swap butter for olive oil for vegan-friendly Hasselback Potatoes.

Prep and Cook Time

Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: 1 hour 10–20 minutes
Note: The hands-on prep is quick, but the slow roast is worth the patience — that crisp, lacy edge is the reward.

How to Make Hasselback Potatoes

Preheat the oven to 425°F (220°C). Line a baking tray with parchment or a silicone mat.
Place a potato on a cutting board between two wooden spoons or chopsticks — they act as a guard — and slice thin slits about 3/4 of the way through, spacing roughly 1/8–1/4 inch apart. Repeat with all potatoes.
In a small bowl, whisk melted butter, minced garlic, chopped rosemary, salt, and pepper. Brush a thin layer into the slits and over each potato, letting the butter seep into the folds. The aroma of garlic and butter will already feel like home.
Arrange the potatoes on the tray and roast for 30 minutes. Pause and brush with more butter mixture, tipping the tray so the butter pools and slips between the layers.
Sprinkle the tops with grated cheese and breadcrumbs if using. Return to the oven for another 20–25 minutes, until the edges are deeply golden and crisp and a knife slides easily into the center. As the cheese melts and browns, your kitchen will smell indulgent and warm.
Let rest 5 minutes. Finish with a sprinkle of sea salt, chopped parsley, or a dollop of Greek yogurt. Serve hot so each crispy ridge gives way to a pillowy interior.

Tips and Creative Variations

Herby garlic and lemon: add 1 teaspoon lemon zest to the butter for brightness.
Cheesy heartiness: swap Parmesan for smoked Gouda or Gruyere for a more festive cooking twist.
Spicy kick: mix smoked paprika and cayenne into the butter for a lively edge.
Mini versions: use baby potatoes for party-sized Hasselback Potatoes that are perfect finger food.
Vegan swap: olive oil, nutritional yeast, and nondairy cheese deliver the same comforting vibe without dairy.

Serving Ideas

Hasselback Potatoes pair beautifully with roast chicken, grilled steak, or a simple green salad. Picture a winter table: steam rising, candles flickering, and everyone reaching in for a crispy slice. For a casual brunch, serve alongside scrambled eggs and consider the creamy contrast of Cheesy Ranch Potatoes and Smoked Sausage as a hearty companion dish. Drinks: a chilled white wine, a smoky lager, or homemade lemonade work wonderfully.

Storing and Reheating

Refrigerate: store leftovers in an airtight container for up to 3 days. The potatoes keep their flavor but will soften slightly.
Freezing: you can freeze cooked Hasselback Potatoes for up to 2 months; flash-freeze on a tray first, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.
Reheating: re-crisp in a 400°F (200°C) oven for 10–15 minutes, or in an air fryer at 375°F (190°C) for 5–8 minutes. Avoid microwaving if you want to preserve crispiness.

Pro Tips for Success

Thin, even slices are the secret — use chopsticks to keep the bottom intact and create consistent ridges.
Start hot: a high oven temperature helps those edges caramelize before the interior overcooks.
Layer flavors: baste more than once so garlic and herbs penetrate every fold.
Let them rest: a brief rest keeps the potatoes juicy while allowing the cheese to set.
Use the right potato: Russets for maximum crisp, Yukon Golds for buttery creaminess.

FAQs

Q: Can I make these ahead for a party?
A: Yes — par-roast them, cool, then finish roasting just before serving to get fresh crisp edges.

Q: What’s the best potato for Hasselback Potatoes?
A: Yukon Golds balance creaminess and crisp; Russets give the crispiest edges.

Q: Can I make Hasselback Potatoes dairy-free?
A: Absolutely — swap butter for olive oil and use vegan cheese or nutritional yeast.

Q: How thin should the slices be?
A: Aim for 1/8–1/4 inch slices so the potatoes fan and crisp without falling apart.

Conclusion

There is something quietly celebratory about Hasselback Potatoes — they transform humble tubers into a delicious centerpiece that feels both rustic and refined. Whether you’re building a simple dinner around them, creating an easy meal for friends, or adding a comforting recipe to your holiday spread, these potatoes bring warmth and joy to the table. For a couple more methods and inspiration, I often look to trusted guides like this Hasselback Potatoes Recipe – Love and Lemons and the detailed technique in Hasselback Potatoes Recipe (So Buttery and Crispy!) | The Kitchn. Make a batch, call your people, and let the buttery aroma do the rest — these are the kinds of homemade dishes that make memories.