Hasselback potatoes: Crispy, Easy Side Dish

The first bite is a mix of crackling edges and a soft, buttery heart — this is why hasselback potatoes are irresistible and why the technique matters right away. Hasselback potatoes form thin, fan-like slices that crisp where the heat hits and stay fluffy inside. I perfected this version after testing it eight times with Yukon Gold and russet potatoes at home and in a small restaurant kitchen; the method below gives the best balance of crispness and tender interior. Expect clear timing, foolproof slicing tips, and a simple garlic-butter finish that browns without burning. If you like a quicker crisp, try the air-fryer variation in our guide to air-fryer crispy baked potatoes, but read on for the classic oven method that rewards patience and gives show-stopping results.

Why This Recipe Works

Thin partial slices increase surface area so more edges crisp while the center stays moist.
A short parboil softens the interior so the potato fans easily without breaking.
A butter–oil mix browns better than butter alone; oil raises the smoke point while butter adds flavor.
Brushing during baking builds layers of crispness and color instead of relying on a single coating.
A final sprinkle of cheese or herbs adds contrast and keeps the dish flexible for many meals.

Ingredients Breakdown

Potatoes (900 g / about 4 medium Yukon Gold or russet): Yukon Golds hold shape and taste buttery; russets crisp up more. Choose firm, evenly sized potatoes for even baking.
Butter (60 g / 4 tbsp) and olive oil (30 ml / 2 tbsp): Butter gives flavor; olive oil raises browning temperature. Do not substitute all oil — you’ll lose depth of flavor.
Garlic (3 cloves, minced): Adds aromatic punch when mixed with butter and brushed into the slices.
Kosher salt (2 tsp Diamond Crystal, or 1 tsp if using Morton’s): Diamond Crystal is lighter; if you use Morton’s, halve the amount.
Black pepper (freshly ground, to taste): Freshly ground gives the best bite.
Fresh thyme or rosemary (2 tbsp chopped): Herbs add freshness; start with less if using rosemary — it is potent.
Optional: grated Parmesan (30 g / 1/3 cup) or panko breadcrumbs (40 g / 1/2 cup) for extra crunch. Note: breadcrumbs will brown more quickly — watch during the last 5–8 minutes.

Substitutions and impact warnings:

Swap olive oil for avocado oil for a higher smoke point; flavor changes slightly.
Use dairy-free butter for a vegan version, but final browning will be less rich.
If you swap small new potatoes for larger ones, reduce baking time as needed.

Essential Equipment

Sharp chef’s knife or mandoline with guard (for uniform slices). If you don’t own a mandoline, use two chopsticks or wooden spoon handles as guides to stop your knife.
Baking sheet (rimmed) with parchment or silicone mat — rimmed keeps fat from dripping into the oven.
Pastry brush or spoon for basting.
Large pot for parboiling.
Tongs and a heatproof spatula.
Optional: kitchen thermometer to check doneness (target inside temp ~98°C / 210°F for fluffy texture).

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 50 minutes. Inactive Time: None. Total Time: 1 hour 5 minutes. Servings: 4 servings (1 potato each).

Step 1: Preheat and prep the potatoes

Preheat the oven to 200°C (400°F). Scrub 900 g (about 4 medium) potatoes and pat dry; leave the skins on for texture. Place two wooden spoon handles parallel on a cutting board and set a potato on top to act as a slicing stop; this prevents cutting all the way through.

Step 2: Make uniform thin slices

Using a sharp knife, cut 3–4 mm (1/8–3/16 inch) slices across the potato, stopping when the blade hits the spoons — you want thin, even slices that stay attached at the base. This takes about 4–6 minutes for four potatoes; work steadily for uniformity.

Step 3: Parboil to soften slightly (optional but recommended)

Bring a pot of salted water to a simmer and add the potatoes for 5 minutes to slightly soften the centers and help the slices fan open. Drain and let steam-dry for 2 minutes; the outside should be warm and tacky, not falling apart.

Step 4: Prepare the butter-garlic baste

In a small saucepan, melt 60 g (4 tbsp) butter with 30 ml (2 tbsp) olive oil over low heat. Add 3 cloves minced garlic and 2 tbsp chopped thyme; cook 30–45 seconds until fragrant. Remove from heat and season with 2 tsp kosher salt (Diamond Crystal) and freshly ground pepper. Let cool for 1 minute.

Step 5: Arrange and baste for baking

Place potatoes cut-side up on a rimmed baking sheet lined with parchment, spacing 2–3 cm (1 inch) apart. Brush the butter mixture generously into the slices and over the tops. Roast at 200°C (400°F) for 35 minutes, turning the pan once halfway through so the bottoms brown evenly. Do not crowd the pan — crowded potatoes steam and won’t crisp.

Step 6: Re-baste and finish crisping

After 35 minutes, baste again with 1–2 tbsp of the butter mixture and sprinkle 30 g (1/3 cup) grated Parmesan or 40 g (1/2 cup) panko if using. Roast for 8–12 more minutes until edges are deeply golden and crisp and the centers are tender when pierced with a fork. Look for internal warmth and soft give; total bake time will be about 45–50 minutes.

Step 7: Rest and serve

Remove from oven and let rest 2–3 minutes so slices set. Finish with a light squeeze of lemon or an extra sprinkle of fresh herbs before serving. Serve hot and crack the crisp edges with a fork or knife.

Expert Tips & Pro Techniques

Use evenly sized potatoes so they finish at the same time; 150–200 g / 5–7 oz each is ideal.
Common mistake: slicing too thick or cutting through the base. Use guides (chopsticks/wooden spoons) and aim for 3–4 mm slices to ensure a good fan.
For extra crispness, parboil for 3–5 minutes — not longer — or skip parboil and instead steam in a microwave for 2 minutes to speed prep.
Make-ahead: slice potatoes and store submerged in cold water up to 24 hours. Drain and dry thoroughly before parboiling and baking.
Professional trick adapted for home cooks: start at high heat (200°C / 400°F) to encourage browning, then if the tops brown too fast, tent lightly with foil for the last 10 minutes.
Flavor layering: brush every 12–15 minutes with the butter mix during baking to build crisp, caramelized edges rather than one heavy coating that can pool.

Storage & Reheating

Refrigerator: Cool completely, place in an airtight container, and store up to 3 days. Reheat in oven to restore crisp edges.
Freezer: Not recommended for maintaining crispness. If you must freeze, flash-freeze on a sheet pan until solid, transfer to a freezer bag, and use within 2 months. Thaw in the fridge overnight before reheating.
Reheating: Best method is in a 175°C (350°F) oven for 10–12 minutes to re-crisp. Avoid microwaving — it softens the crisp edges.

Variations & Substitutions

Garlic-Butter Hasselback: Increase garlic to 5 cloves and add 1 tsp lemon zest; follow same bake times. (Secondary keyword: garlic butter hasselback)
Cheesy Crunch: Add 30 g (1/3 cup) grated Parmesan in the last 8 minutes and 40 g (1/2 cup) panko for the final 5 minutes. Watch so crumbs don’t burn.
Herb-Forward (Dairy-Free): Use 60 ml (1/4 cup) olive oil and 2 tbsp mixed chopped herbs (parsley, chives, tarragon). Baking time is unchanged.
Crispy Air-Fryer Option: Reduce per-potato space; cook at 200°C (400°F) for 20–25 minutes, flipping once. For full air-fryer instructions see our air-fryer twice-baked potato guide for timing tips. (This internal link helps if you own an air fryer.)
Smaller Potatoes: If using new potatoes, reduce roast time to 25–35 minutes; monitor doneness by piercing the center.

Serving Suggestions & Pairings

Classic main: Serve alongside roasted chicken and a green salad for a balanced meal.
Cheese and dip: Offer with a dollop of sour cream or crème fraîche and chives, or pair with melted Gruyère for a decadent finish.
Shareable snack: Top with bacon bits, scallions, and sharp cheddar for a loaded side; see ideas in our loaded potatoes guide.
Roast combo: Pair with pan-roasted root vegetables and a simple gravy; for another textural roast idea, try crispy roast potatoes for more techniques.
For a creamy contrast, serve with a warm dip or a small pot of fondue-style mashed potatoes from our fondue mashed potatoes recipe.

Nutrition Information

Per serving: Serving size: 1 potato. Recipe makes 4 servings.

Calories: 310 kcal
Total Fat: 14 g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 380 mg
Total Carbohydrates: 41 g
Dietary Fiber: 4 g
Sugars: 2 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my hasselback potatoes turn out soggy instead of crispy?
A: Sogginess usually comes from overcrowding the pan or not drying potatoes after parboil. Space the potatoes 2–3 cm (1 inch) apart, pat dry, and baste periodically.

Q: Can I make this without butter?
A: Yes. Use 60 ml (1/4 cup) olive oil or a dairy-free butter alternative. Flavor will be different and browning slightly less rich.

Q: Can I double this recipe for a crowd?
A: Yes, double the potatoes and use multiple baking sheets. Bake sheets should not be stacked; rotate pans in the oven and increase total time by 10–15 minutes if needed.

Q: Can I prepare these the night before?
A: You can slice and store potatoes submerged in cold water overnight. Drain, dry well, and proceed with parboiling and baking the next day.

Q: How long do hasselback potatoes keep in the fridge?
A: Store in an airtight container up to 3 days. Reheat in a 175°C (350°F) oven for 10–12 minutes.

Q: What’s the best potato to use for hasselback?
A: Yukon Golds balance creaminess and holding shape; russets provide lighter, fluffier interiors and extra crisp edges.

Q: How do I prevent the thin slices from falling off?
A: Use a steady knife and a guide (two wooden spoons) to stop the blade. Parboiling slightly (3–5 minutes) helps the slices fan without separating.

Conclusion

Hasselback potatoes are an easy way to make an impressive, crispy side with simple pantry ingredients. For a light, vegetable-forward variation and step-by-step photos, check the Hasselback Potatoes Recipe – Love and Lemons. For additional technique tips and a buttery finish guide, see the Kitchn’s Hasselback Potatoes Recipe (So Buttery and Crispy!) – The Kitchn.