These Hasselback potatoes only LOOK like you spent a ton of time on them – they’re super easy to make, and they’re the perfect combination of crispy outside and tender inside. Choose your favorite seasoning like garlic & rosemary, 9-Spice Mix, or even add cheese. Yum!
Do you ever feel like potatoes are awesome because they’re easy and cheap and everyone likes them (including the vegan and gluten-free folks)…
And at the same time, you feel like your dinners always include potatoes and you’re SO over them?
My family adores my Crispy Potato Wedges and Instant Pot Mashed Potatoes. My Easy Oven Roasted Potatoes are on my meal plans often too.
But sometimes I want something different…something totally unlike all my other potato recipes.
And that’s exactly why I love Hasselback potatoes!
HASSELBACK POTATOES
The name is a mouthful, but they’re SO good, and with a few tips, Hasselback potatoes are just as easy to make as any other potato recipe.
If you’re looking for a potato recipe that is:
- Fun
- Easy
- Crispy
- Flavorful
- Crowd-pleasing
- Family-wowing
- Quick enough for weeknights
- Never boring
Then you want these Hasselback potatoes!
HASSELBACK POTATO RECIPE INGREDIENTS
The ingredients for this Hasselback potatoes recipe are pretty basic:
- Potatoes. I like medium-sized russet potatoes, but smaller potatoes like red potatoes or yukon gold potatoes work too.
- Melted butter. You can also use garlic butter, olive oil, or melted coconut oil.
- Seasoning of your choice. Go as simple as kosher salt and black pepper, or use a blend of herbs, spices, or cloves garlic.
The fun part is choosing how to season the potatoes, and the sky is the limit! I’m a HUGE fan of my 9-spice mix for these potatoes but you can also use Italian Seasoning, Homemade Poultry Seasoning, or even the dry mix of Homemade Ranch Dressing – they’re all excellent!
Psst! Try finishing this recipe with a pinch of finishing salt for an extra notch of savory flavor! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!) Just add a pinch when you pull these yummy potatoes from the oven and try not to drool as you wait for them to cool! (Get your free salt here.)
HOW TO CUT HASSELBACK POTATOES
Hasselback potatoes look fancy, but they’re actually just baked potatoes with slices. All the technique is in the cutting.
- Place a potato on a cutting board and line a straw up against the long end of the potato. (Hard, plastic reusable straws work best (I use these). Pick one you don’t mind getting dinged up.) You can also use a skewer, wooden chopsticks, or the handle of thin wooden spoons.
- Starting at ½” or so from one end, use a sharp knife to cut straight down into the potato until you hit the straw.
- Make cuts along the entire potato, about ⅛” to ¼” apart, and stop when you have about ½” left at the other end of the potato.
- Repeat with the remaining potatoes.
When you’re done, it will look like you have potato slices, but the potato stays intact.
The first potato is always the trickiest, but once you cut one potato, the rest will go much quicker.
HOW TO MAKE HASSELBACK BAKED POTATOES
Once the potatoes are cut:
Step 1: Line a baking pan with parchment paper and place the spuds on the pan.
Step 2: Brush (not drizzle) the potatoes with melted butter using a silicone brush. Be sure to get the butter into the slices of the potato and on the side of the potatoes. Don’t worry about the bottom of the potatoes.
Step 3: Liberally season the potatoes, making sure to sprinkle the spices into the crevices of the thin slices.
Step 4: Bake until the edges are crisp and the potatoes are fork-tender. Serve warm and enjoy!
WHAT TO SERVE WITH HASSELBACK POTATOES
- Oven Whole Roasted Chicken
- Jamaican Jerk Chicken
- Instant Pot BBQ Chicken
- Maple Glazed Pork Chops
- Make loaded Hasselback potatoes and top with chopped bacon, cheddar cheese, green onions, sour cream, and a pinch of parsley to make these a meal on their own!
RECIPES FOR HASSELBACK POTATOES FAQS
Why is it called Hasselback potatoes?
Hasselback potatoes are named after the Hasselbacken Restaurant in Stockholm where they were first served, dating back to the 1950s.
Can you make Hasselback sweet potatoes?
Yes! Just start with sweet potatoes and follow the recipe. You might need to adjust the cooking time, so just pay attention towards the end of the timer.
Can Hasselback potatoes be reheated?
Yes! You can store cooked Hasselback potatoes in an airtight container and then reheat them as leftovers.
We’ve often reheated them in the microwave, but you can put them back into a preheated oven for 10 minutes or so, or until they’re warmed through. Reheating in an air fryer would also work well, but I wouldn’t suggest using a slow cooker for either the cooking or reheating process.
Are there recipes for Hasselback potatoes with cheese?
Yes! Season as desired and add shredded cheese to the last 10 minutes of baking. Cheddar, gruyere, or parmesan cheese would be delicious and make an incredible side dish!
OTHER EASY POTATO RECIPES
- Instant Pot Mashed Potatoes
- Oven Roasted Potatoes
- Instant Pot Sweet Potatoes
- One Pan Buffalo Chicken Potatoes
- Crash Hot Sweet Potatoes
Crispy Hasselback Potatoes
These Hasselback potatoes only LOOK like you spent a ton of time on them – they’re super easy to make, and they’re the perfect combination of crispy outside and tender inside. Choose your favorite seasoning like garlic & rosemary, 9-spice mix, or even add cheese. Yum!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 3 lbs potatoes 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 lbs potatoes (I prefer russet or Yukon Gold)
- 2–3 Tbsp butter, melted
- 2 Tbsp 9 Spice Mix**
- ¼ – ½ tsp salt (optional, if not using a spice blend)
- ¼ – ½ tsp pepper (optional, if not using a spice blend)
Instructions
- Preheat the oven to 450F.
- Cut the Potatoes:
- Place a potato on a cutting board and line a straw up against the long end of the potato. Hard, plastic reusable straws work best (I use these). Pick one you don’t mind getting dinged up.
- Starting at ½” or so from one end, use a knife to cut straight down into the potato until you hit the straw.
- Make cuts along the entire potato, about ⅛” to ¼” apart, and stop when you have about ½” left at the other end of the potato.
- Repeat with the remaining potatoes.
- Season and Bake the Potatoes:
- Brush the melted butter over the potatoes using a silicone brush, making sure to get melted butter into the crevices of the potatoes. (You can squeeze the sides of the potato to open up the slices, or use your fingers to gently separate them.)
- Liberally season the potatoes with the 9 Spice Mix, or your desired seasonings, making sure to get the spices into the crevices of the potatoes.
- Roast in the oven for 40-50 minutes, or until the largest potato is fork-tender.
Notes
- I really, really like the 9 Spice Mix on these potatoes, but you can substitute garlic and rosemary, or Homemade Poultry Seasoning or the dry mix of Homemade Ranch Dressing, or really, any other spices you want!
I LOVE these except since I am AIP, I use butter flavored coconut oil, omit pepper spices, but use sea salt, and use white SWEET potatoes like Jersey or Hannah. I usually reapply the oil half way through.
These are some of my absolute favorite ways to eat pots, both fresh out of the oven or reheated. Often we will sprinkle cooked ground meat over them with whatever sauce for a complete meal! They also freeze well. I use chopsticks perpendicular to the potatoes to slice them without going through. Works well every time!
Tiffany, when you bake these hassleback potatoes, do you cover them or leave them uncovered?
Uncovered!