Hasselback potatoes are thinly sliced potatoes baked until golden and crispy, with buttery, garlicky flavor in every slice. Perfect as a side dish for dinners, holidays, or special occasions.
🧂 Ingredients
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6 medium potatoes (Yukon Gold or Russet)
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4 tbsp butter, melted (or olive oil)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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1 tsp fresh thyme or rosemary
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Optional toppings: parmesan cheese, breadcrumbs, chives
🔪 Instructions
1️⃣ Prep the Potatoes
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Preheat oven to 425°F (220°C).
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Place each potato between two wooden spoons or chopsticks.
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Slice thinly across, stopping before cutting all the way through.
2️⃣ Season
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Mix melted butter, olive oil, garlic, salt, pepper, paprika, and herbs.
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Brush generously over potatoes, letting it drip between slices.
3️⃣ Bake
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Bake uncovered for 40–50 minutes, basting halfway through.
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Potatoes should fan out and turn crispy on edges.
4️⃣ Finish
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Sprinkle parmesan or breadcrumbs during the last 10 minutes (optional).
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Garnish with chives or extra herbs.
🍽️ Serving Suggestions
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Serve with roasted chicken, steak, or salmon
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Add a dollop of sour cream or garlic yogurt
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Great for holiday tables or dinner parties
❓ Q & A
Q: How do I get slices extra crispy?
Slice thin and brush oil well between cuts.
Q: Can I make them vegan?
Yes — use olive oil instead of butter.
Q: Can I air-fry Hasselback potatoes?
Yes! Air fry at 380°F (195°C) for 25–30 minutes.
