Hasselback Potatoes with Garlic and Herb Butter

Story by Holly
Hasselback Potatoes with Garlic and Herb Butter
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Allow me to introduce you to my dear friend, the hasselback potato. Humble, unassuming, full of surprises, and an all around great dish to have around. The hasselback potato is one of the easiest and most impressive potato dishes you could put on your Easter supper table. Natalie and I had a lot of fun researching and testing a few different methods for this simple yet flavorful dish and we hope you love it as much as we do.

They have everything you desire in a potato: tender yet crispy, garlicy, buttery, herby and not to mention cheesy.

Hasselback potatoes take their name from the Hasselbacken Hotel in Stockholm, where they became the hallmark dish of their restaurant. And we can see why. This fanned out, extra crispy, extra flavorful version of the baked potato could potentially solve most of the world’s problems, or (maybe a bit more realistically) the problem of what kind of potato you should serve this Easter.

Hasselback Potatoes with Garlic and Herb Butter

For us, Easter is easily the best meal of the year, share around a big table. It’s the most important holiday to us personally and this time of year we like to not only reflect on the reason for celebrating, but also take care to plan an elaborate meal for the people in our lives who are most important to us. And one of the things we always...always have on the Easter table is potatoes. We’ve made them scalloped, smashed, and mashed but never like this. And let me tell you, these might just take the cake. They have everything you desire in a potato: tender yet crispy, garlicy, buttery, herby and not to mention cheesy.

If your Easter Sunday resembles ours at all, and you'll find yourself sitting around a table passing delicious foods between the hands of loved ones, then I urge you to add these potatoes to the menu. Whether you’re serving honeyed ham or our personal favorite, the beloved prime rib, we just know these little hasselbacks will be the thing your guests will be talking about long after the meal ends.


Hasselback Potatoes with Garlic and Herb Butter

Hasselback Potatoes with Garlic and Herb Butter

Serves 6


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.