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
6 medium potatoes (Yukon Gold or Russet)
4 tbsp butter, melted (or olive oil)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 tsp fresh thyme or rosemary
Optional toppings: parmesan cheese, breadcrumbs, chives
🔪 Instructions
1️⃣ Prep the Potatoes
Preheat oven to 425°F (220°C).
Place each potato between two wooden spoons or chopsticks.
Slice thinly across, stopping before cutting all the way through.
2️⃣ Season
Mix melted butter, olive oil, garlic, salt, pepper, paprika, and herbs.
Brush generously over potatoes, letting it drip between slices.
3️⃣ Bake
Bake uncovered for 40–50 minutes, basting halfway through.
Potatoes should fan out and turn crispy on edges.
4️⃣ Finish
Sprinkle parmesan or breadcrumbs during the last 10 minutes (optional).
Garnish with chives or extra herbs.
🍽️ Serving Suggestions
Serve with roasted chicken, steak, or salmon
Add a dollop of sour cream or garlic yogurt
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.
