Hasselback Potatoes – Easy Crispy Potato Side Dish Recipe
Hasselback potatoes are a show-stopping side dish that’s as delicious as it is beautiful! Thin slices are fanned out, brushed with garlic butter, and baked until golden and crispy. Perfect for holidays, family dinners, or when you want to elevate a classic potato dish.
Equipment
- Sharp knife
- Chopsticks or skewers (to guide slicing)
- Baking sheet
- Pastry brush
- Mixing bowl
Ingredients
- 4 medium Russet or Yukon Gold potatoes
- 3 tbsp melted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Salt & pepper to taste
- ½ cup shredded cheese (cheddar, Gruyère, or Parmesan) – optional
- ¼ cup cooked bacon bits – optional
- Fresh herbs (parsley, chives, or thyme) for garnish
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Wash and dry potatoes. Place chopsticks along sides to prevent cutting through. Slice thinly across the potato, about ⅛ inch apart.
- Season: Mix melted butter, olive oil, garlic, salt, and pepper. Brush generously over potatoes, ensuring mixture seeps into slices.
- Roast: Bake for 45–60 minutes until golden and tender. Halfway through, baste with more butter/oil mixture.
- Add Toppings: In the final 10 minutes, sprinkle cheese or bacon over potatoes. Return to oven until melted or crisp.
- Serve: Garnish with herbs and serve hot.
Notes
- Use Russet or Yukon Gold potatoes for best texture.
- Slice evenly for consistent cooking.
- Baste halfway through for maximum flavor.
- Avoid microwaving leftovers—reheat in oven for crispness.
- Customize with cheese, bacon, or Mediterranean toppings for variety.