hasselback potato recipe
The Best hasselback potato recipe
I love this recipe because it’s foolproof. You can’t mess it up—just cut the potatoes evenly, cook them just right, and you’ve got that perfect balance of crispy skin and fluffy inside. My kids used to beg for them after school, and now they’re the go-to side for everything from burgers to grilled chicken. It’s a dish that works for both casual meals and bigger gatherings, whether you’re serving six or twelve. And the best part? You can prep them in advance, slice them just before cooking, and they’ll stay crispy all night if you store them properly. It’s a win-win for anyone who wants something tasty, easy, and full of flavor without the fuss.
Classic Hasselback Potatoes
A crispy, golden baked potato with thin vertical slices that hold up perfectly to butter, cheese, or seasonings. Traditional and comforting!
🥘Ingredients
- 4 large russet potatoes (about 2 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp butter, melted
- ½ cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp sour cream
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Wash and dry the potatoes thoroughly. -
2
Place potatoes in a baking dish, cut-side down. Pour olive oil over them and sprinkle with salt, pepper, and garlic powder. Mix gently to coat evenly. -
3
Using a sharp knife, make vertical cuts about ⅛-inch deep, stopping about ½-inch from the top of each potato. Leave the top whole to keep them intact. -
4
Bake for 30 minutes, then flip the potatoes and bake for another 10–15 minutes until golden and crispy. -
5
Remove from oven and let rest for 5 minutes. Top with melted butter, cheese, parsley, and sour cream if desired.
🔧Equipment
- Cutting board
- Sharp knife
- Oven-safe baking dish
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, brush the cut sides with a little more oil before baking.
- Substitute olive oil with avocado oil for a healthier option.
- You can bake these potatoes ahead of time and reheat in the oven for 5–10 minutes before serving.
Variations
- Add a sprinkle of smoked paprika or chili flakes for a spicy twist.
- Use garlic and rosemary for an aromatic flavor.
Watch Video Of How Classic Hasselback Potatoes Works
❓ Frequently Asked Questions About Hasselback Potatoes
What is the traditional method for preparing Hasselback potatoes?
Hasselback potatoes are typically prepared by slicing them horizontally into thin, even layers (about 1/8 inch thick) and then arranging them in a single layer on a baking sheet. The slices are then baked at 425°F (220°C) for about 30-40 minutes, basting them with melted butter, garlic, and herbs like rosemary or thyme. This method allows the natural juices to caramelize and creates a crispy exterior while keeping the inside tender.
Why do some recipes call for parboiling the potatoes before slicing?
Parboiling helps remove excess moisture from the potatoes before slicing, which reduces splattering during baking. It also helps the slices hold their shape better and ensures even cooking. Simply boil the potatoes for about 5-7 minutes until they’re slightly soft, then drain, cool slightly, and slice them thinly.
Can I use a microwave instead of an oven for Hasselback potatoes?
While it’s possible, microwaving Hasselback potatoes isn’t ideal because the thin slices can dry out too quickly and become rubbery. If you must microwave them, use a low-power setting (around 30% power) and cover the potatoes loosely with a damp paper towel to retain moisture. Bake them afterward for crispiness. For best results, sticking to the oven method is recommended.
What are some great toppings or seasonings to pair with Hasselback potatoes?
Hasselback potatoes pair beautifully with a variety of toppings! Classic options include:
– Garlic butter (melted with fresh garlic, parsley, and a pinch of salt)
– Crispy bacon or pancetta
– Sautéed mushrooms and onions
– Grilled or roasted veggies (like bell peppers, zucchini, or asparagus)
– Cheese (cheddar, feta, or Gruyère melted over the top)
– Spicy aioli or chimichurri
– Fresh herbs (rosemary, thyme, or chives)
– Smoked paprika or cayenne for a kick
How can I make Hasselback potatoes ahead of time and reheat them properly?
You can prep Hasselback potatoes in advance by slicing them, parboiling, and storing them in an airtight container in the fridge for up to 24 hours. To reheat:
1. Oven method: Place the potatoes on a baking sheet, cover loosely with foil, and bake at 375°F (190°C) for 15-20 minutes. Uncover and bake for another 5-10 minutes until crispy.
2. Air fryer method: Spray with oil and air-fry at 380°F (193°C) for 8-10 minutes, flipping halfway.
3. Stovetop method: Sauté in a pan with butter, garlic, and herbs for 3-5 minutes until heated through and crispy.
To prevent sogginess, avoid overcrowding and ensure they’re not too cold before reheating.
