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Hasselback Potatoes with Garlic and Herb Butter

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Calories: 382
Cast iron skillet of hasselback potatoes topped with garlic herb butter

Crispy potatoes drizzled in a garlicky herb butter and topped with parmesan cheese—Hasselback potatoes are a total scene-stealer of a side dish, in the best way.

Our Hasselbacks Are The Hasselbest.

No but really—they are! You won’t believe that something this delectable came out of your very own oven. Generously doused in a slick of butter infused with the savory perfume of rosemary and heady fresh garlic, plus a healthy dusting of salty parmesan and a pour of olive oil (for good measure), our Hasselback potato recipe is truly in a class of its own.

plate of hasselback potatoes cooked in garlic herb butter and topped with parmesan cheese and fresh herbs

What Are Hasselback Potatoes?

First served at Sweden’s Hasselbacken restaurant and hotel in the 1940s or 50s, and now a mainstay of Swedish cuisine, the traditional Hasselback potato recipe is defined by the way the potatoes are cut. It begins with a large potato, cut into very thin slices, stopping just short of the bottom of the potato, giving it a fan-like appearance. The potato can then be filled or flavored with butter, herbs or oil (ours is flavored with all three!) and then roasted in the oven until it’s perfectly crisp on the outside and tender and creamy on the inside.

cast iron skillet of melted butter with rosemary, thyme and garlic
white plate with a single hasselback potato on it

How To Make Hasselback Potatoes

As glorious as these garlic parmesan butter Hasselback potatoes are, the process for making them can be summed up into four simple words: fat, slice, bake, broil.


The best Hasselback potato recipe requires fat, both for flavor and to create those sought-after crispy edges. Our Hasselback potatoes with parmesan cheese get crispy-delicious thanks to a mixture of both unsalted butter and olive oil.


The unique way they're sliced—fanned out to expose maximum surface area for maximum crispness—is the defining feature of a perfect Hasselback potato. Peel large russet potatoes, then place them into a bowl of cold water to prevent browning. Appearance is everything with this dish. Once the potatoes are evenly sliced, place them back into the cold water until they’re all ready to go.


Dry the potatoes well, place in a cast iron skillet and pour on half of the strained butter mixture. Follow with a generous sprinkling of salt and place into an oven preheated to 425° for about 45-50 minutes.


Once tender, remove the potatoes from the oven, and top with even more garlicky herb butter and broil for five minutes. Top them with parmesan and broil until they’ve become the crispy, bubbly potatoes of your dreams.

peeled potato between two wooden spoons and a knife cutting though the potatoe
white bowl filled with peeled potatoes soaking in water

How To Cut Hasselback Potatoes:

Slicing is the key to ensuring that this buttery, rich garlic Hasselback potatoes recipe comes out picture-perfect. It isn’t difficult, but it does require some precision. With that in mind, we recommend:

  • Slicing a thin piece off the bottom of your potato and placing the cut side down. This will prevent rolling and slipping.
  • To make sure that you don't accidentally cut through the bottom of your potato, lay a wooden spoon or chopstick on either side of the potato to stop your knife as you slice.
  • Even slices ensure even baking. We suggest slices about an 1/8th inch in width. A very sharp knifevery sharp knife is the surest way to make it happen.
Cast iron skillet of hasselback potatoes topped with garlic herb butter

How To Cook Hasselback Potatoes in the Oven:

Now that you’ve sliced the potatoes and your herb-infused, garlicky melted butter is on standby, you’re ready to bake.

  1. Place your potatoes into your cast iron pan or baking dish.
  2. Coat the potatoes with half of your rosemary-and-garlic infused melted oil and butter mixture. Watch it drip into all those nooks and crannies, and drool just a little in the process.
  3. Bake until tender! About 45 minutes.
  4. Pour the rest of the herby butter-and-oil mixture oven your Hasselbacks and broil for a few minutes.
  5. Add parmesan and broil for a couple minutes more to create the perfect nutty, browned crust for your crispy Hasselback potatoes with cheese.
fork cutting into a crispy hasselback potato and on a white plate
plate of three crispy hasselback potatoes with garlic and herb butter sauce

What Can I Serve With Hasselback Potatoes?

We love the way these Hasselback potatoes pair with seared beef. Our Chimichurri Steak is always a popular dinner option, but when we want to celebrate we opt for this Prime Rib with Roasted Garlic. For something on the lighter side, we recommend this Perfect Roast Chicken with Lemon Herb Pan Sauce.

Tools You’ll Need:

side profile of a hasselback potato with a crispy bottom

Other Potato Side Dishes We Love:

Did You Love Them?

Snap a photo of your finished garlic parmesan Hasselback potatoes and maybe even a video of the beautiful people you fed them to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Hasselback Potatoes with Garlic and Herb Butter

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Calories: 382


  • 6 Medium baking potatoes (6-8 oz each)
  • 1 Stick of unsalted butter
  • 1/4 cup Olive oil
  • 1 Small shallot, chopped
  • 4 Large garlic cloves, sliced
  • 2 Sprigs rosemary, reserve a little bit for garnish
  • 1/2 cup Grated parmesan cheese


  1. Preheat the oven to 425°F.
  2. In a small sauce pan over medium-low heat melt the butter with the olive oil, shallot, garlic and rosemary. Set aside.
  3. Peel the potatoes and place them in a bowl of cold water, to prevent them from turning brown.
  4. Slice a very thin layer off the bottom of each potato so that they don’t roll while slicing them. With the flat side of the potato down, place 2 chopsticks or wooden skewers on either side and firmly against the body of the potato (lengthwise). Using a sharp knife, thinly slice the potato pressing knife down until it hits the wooden skewer. Be careful on the edges of the potato, not to trim the sides off unintentionally.
  5. Place sliced potatoes back into the cold water.
  6. Using a fine mesh sieve, strain the butter into a bowl. Once all the potatoes are all sliced, place in a 12 inch cast iron pan or 9x13 baking dish. Drizzle potatoes with ½ of the butter mixture. Sprinkle with salt.
  7. Bake in the oven, on middle rack, for 45-50 minutes, until tender when pierced with a fork in the center. This may be a few minutes more or less, based on your oven and the size of your potatoes.
  8. Remove from the oven and drizzle with the remaining butter mixture broil for 5-10 minutes until edges are crispy. Sprinkle parmesan cheese evenly over the potatoes. Place the potatoes back into the oven for 3-5 minutes longer until the cheese is nicely browned.