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Hasselback Potatoes with Garlic and Herb Butter

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Calories: 382
hasselback potatoes shown on a large platter with fresh herbs

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.

Crispy, beautiful and inherently special occasion-y, hasselback potatoes are a favorite of ours for serving at basically any celebrational meal—including the holidays! They’re not incredibly fussy, but they’re not quite as easy as say, a simply baked potato. But, this Hasselback potato recipe is totally worth it, especially when you want to really treat yourself and wow the people around your table. 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. Yeah, this Hasselback potato recipe is truly in a class of its own.

hasselback potatoes shown with fresh herbs in a metal baking dish

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.

large peeled potatoes in a big glass bowl of water
large peeled potato shown on a cutter 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 1/8th inch in width. A very sharp knife is the surest way to make it happen.
White sauce pan with butter, shallots, garlic and rosemary.
raw potatoes shown in a metal baking dished sliced for hasselbacks
roasted hasselback potatoes in a metal baking dish brushed with garlic butter
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 crispy, crunchy potato recipes—are basically guaranteed to disappear. They’re a bit of work, but nothing crazy. Once you’ve got them cut—the fussy part—you’re basically just making a fancy-looking baked potato. Well, one that’s drenched in garlic butter and parmesan cheese. So, like, the best baked potato ever. 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.
hasselback potatoes shown on a grey platter with fresh rosemary

What Can I Serve With Hasselback Potatoes?

Hasselback potatoes are always a hit no matter what you serve them with! Truly, you can’t really go wrong with these crispy, buttery, gorgeous potatoes. 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:

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

Other Potato Side Dishes We Love

Tools You’ll Need:

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

Ingredients

  • 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

Method

  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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 382
  • Protein 6 g
  • Carbohydrates 37 g
  • Total Fat 25 g
  • Dietary Fiber 2 g
  • Cholesterol 44 mg
  • sodium 174 mg
  • Added Sugars 1 g

Hasselback Potatoes with Garlic and Herb Butter

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