They are so easy to make and thanks to all the exposed surface area from the slices that soaked up the butter, oil, and garlic as they bake, these potatoes are super flavorful. The sliced parts crisp up to almost like a chip while baking, making them so irresistible. While these potatoes look super fancy, they’re really not that much harder to make than a regular baked potato. You don’t need any special tools to prepare the potatoes. They’re so mouthwatering crispy, fluffy, and buttery, making for the perfect side for not just an everyday dinner but for entertaining and holidays as well. If you want another easy potato side dish, then try my potato pancakes, smashed potatoes, or potato salad recipe!
What You Need to Make This Recipe
Potatoes — I am using russet potatoes as I feel those are the best potatoes for this recipe, but you can also use Yukon gold potatoes, red potatoes, Idaho potatoes, or even sweet potatoes. Butter — I recommend using unsalted butter so you can salt the potatoes to taste. If you only have salted butter, then make sure to hold off on adding too much salt to balance it out. Oil — olive oil mixed with butter will help the potatoes get crispy edges without the butter burning in the oven. Garlic — fresh garlic pairs wonderfully with butter to create a delicious potato smothered in garlic butter. Fresh herbs — fresh herbs such as parsley and chives add a pop of color and adds a bit of flavor to the potatoes. Sharpe knife — This is essential in order to create the thin cuts needed for the potato slices.
How to Make Hasselback Potatoes
- Place a potato on a cutting board with chopsticks on either side. Make ¼-inch-thick slices down the potato. The chopsticks will act as a guide keeping the knife from cutting all the way through the potatoes.
- In a small bowl, stir together the melted butter, oil, and garlic. Reserve two tablespoons of this butter mixture.
- Place the sliced potatoes on the baking sheet. Brush the mixture over the potatoes, making sure to get it between the slices. Drizzle any remaining mixture over the potatoes. Sprinkle generously with salt and pepper.
- Bake for 1 hour, brushing a few times during baking with the reserved butter, or until the potatoes are tender and the tops of the slices have separated a bit and gotten crispy. Sprinkle with chopped herbs and serve immediately.
Pro Tips for Making This Recipe
Try to select potatoes that are similar in size to ensure the potatoes cook uniformly. If your potatoes aren’t the same size, you may have to pull the smaller ones out of the oven and allow the larger ones to bake for longer. Scrub, wash, and dry the potatoes well before slicing. Any leftover water on the potato will make it difficult for the butter-oil mixture to cling to the potatoes. If you don’t have a pair of chopsticks or a metal skewer, then the handles of two wooden spoons or something similar will work. Try to slice the potatoes as uniformly as possible for even cooking. It’s ok if you can’t cut the potatoes exactly ¼-inch-thick as long as they’re uniform! Use whatever your favorite toppings are. Green onions are a popular choice.
If you’ve tried this Hasselback Potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
