Skip to Content

Hasselback Potatoes with Garlic and 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.


5 hasselback potatoes shown on a large platter with parmesan and fresh rosemary

All Our Favorite Potato Recipes.

Hasselbacks Are The Hasselbest.

Crispy, beautiful and inherently special occasion-y, hasselback potatoes are a favorite of ours for serving at basically any celebrational meal or even on a weeknight alongside our Chicken Divan, Chicken Florentine, Chicken Paillard or Chicken Marsala! The roasted, cut potatoes get a bath in butter that’s infused with rosemary and fresh garlic. Then, just in case that’s not enough luxury for one potato, we finish it with plenty of grated parmesan. Be sure to check out our 30 Best Potato Recipes post for more info!

6 Hasselback potatoes in a baking dish with parmesan and rosemary.

What Are Hasselback Potatoes?

Good question! Crispy on the outside—much like a delicious, delicious French fry—and creamy on the inside and more than a little elegant, Hasselback potatoes are easily the king of potato side dishes. First served at Sweden’s Hasselbacken (get it?) restaurant and hotel in the 1940s or 50s, 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.

6 peeled russet potatoes in a big glass bowl filled with water
1 peeled russet potato on a cutting board with chop sticks next to it

How To Cut Hasselback Potatoes:

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. Careful 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:

  • Peel large russet potatoes, then place them into a bowl of cold water to prevent browning. Once the potatoes are evenly sliced, place them back into the cold water until they’re all ready to go.
  • Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent rolling and slipping as you cut the potato.
  • 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 ⅛-inch in width. A very sharp knife is the surest way to make it happen.
Melted butter, shallots, garlic and rosemary in a small white sauce pan.
6 raw russet potatoes in a baking dished sliced hasselback style and seasoned with salted
6 roasted hasselback potatoes in a baking dish brushed with garlic butter
6 roasted hasselback potatoes in a baking dish topped with parmesan cheese and garlic butter

How To Make Hasselback Potatoes

Hasselback potatoes—like all the best potato recipes (Potatoes Au Gratin, Roasted Garlic Mashed Potatoes, Crispy Roasted Potatoes with Gremolata)—are basically guaranteed to disappear. Once you’ve got them cut you’re basically just making a fancy-looking baked potato. Well, one that’s drenched in garlic butter and parmesan cheese. Without further ado, here’s how (relatively) easy Hasselback potatoes are to make:

  1. Make the rosemary-garlic butter.
  2. Peel the potatoes.
  3. Slice the potatoes! See above for all our best tips and tricks for slicing the perfect Hasselback potato.
  4. Drizzle the potatoes with the herby butter, and salt them, too.
  5. Bake! You'll give them a 45 minutes bake at a pretty high heat (425°F) to get them all nice and crispy.
  6. Serve! Finish with more herb butter and of course, that parmesan cheese.
5 hasselback potatoes on a serving platter with fresh rosemary and parmesan

What Can I Serve With Hasselback Potatoes?

Hasselback potatoes are always a hit no matter what you serve them with! They’re excellent at holiday meals, too—they really dress up a plate and make things feel fancy. Hasselback potatoes would make a stunning partner for any of these super festive, celebratory main dishes:

Tools You’ll Need:

Other Potato Side Dishes We Love

5 hasselback potatoes shown on a large oval platter with a spoon

Did You Love Them?

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

Hasselback Potatoes with Garlic and Herb Butter

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  1 hr
  • Calories: 365


  • ½ cup (1 stick) salted butter
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, chopped
  • 4 large garlic cloves, sliced
  • 2 sprigs rosemary + 2 teaspoons minced, for garnish
  • 6 medium baking potatoes (6-8 oz each)
  • ½ teaspoon sea salt
  • ½ cup freshly grated parmesan cheese


  1. Preheat the oven to 425°F with a rack in the center position.

  2. Heat the butter, olive oil, shallot, garlic, and rosemary in a small saucepan over medium-low heat until the butter melts and the rosemary is rosemary, about 2-3 minutes. Set aside.

  3. Peel the potatoes and place them in a bowl of cold water to prevent them from browning.

  4. Slice a very thin layer off one side of each potato. Working one potato at a time, place the potato flat side down. Firmly hold two chopsticks or wooden skewers along the long sides of the potato. Using a sharp knife, thinly slice the potato crosswise until it hits the chopsticks.

  5. Using a fine mesh strainer, strain the butter into a small bowl. Place the sliced potatoes in a 12-inch cast-iron pan or 9x13-inch baking dish. Drizzle the potatoes with half of the butter mixture and sprinkle with the salt. Roast until the potatoes are fork tender, 45-50 minutes and beginning to brown.

  6. Remove the potatoes from the oven and drizzle with the remaining butter mixture. Turn on the broiler, then return the potatoes to the oven and broil until the edges are crispy, 5-10 minutes more. Remove the potatoes from the oven and sprinkle with the parmesan. Broil until the cheese is browned, 3-5 minutes more.

  7. Transfer to a serving platter or individual plates. Serve sprinkled with minced rosemary.

Nutrition Info

  • Per Serving
  • Amount
  • Calories365
  • Protein7 g
  • Carbohydrates28 g
  • Total Fat26 g
  • Dietary Fiber2 g
  • Cholesterol47 mg
  • sodium128 mg
  • Total Sugars1 g

Hasselback Potatoes with Garlic and Herb Butter

Questions & Reviews

Join the discussion below.

  • Karen

    Do you cover them when you bake them?

    No need to cover, hope you enjoy Karen!

  • Reynolds

    If I'd like to make these ahead (the day before), do you have any tips?

    That should work fine! Make them completely, store in the fridge in an airtight container and then reheat in the oven for about 10 minutes before serving. Hope you enjoy!

  • Jenn

    These were the most heavenly potatoes! Thank you for the recipe!

    You're welcome, we are so glad you loved them so much!