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