Oh my gosh, let me tell you about my love affair with Hasselback potatoes! These aren’t your average roasted potatoes – they’re elegant, crispy-edged wonders with tender centers that’ll make your taste buds sing. I first discovered them years ago at a little Swedish restaurant, and after dozens of test batches (some better than others, trust me!), I’ve perfected my go-to version.
What makes Hasselback potatoes so magical? It’s all in the slicing technique – those thin, even cuts that fan out beautifully while roasting. The first time I made them, I’ll admit I got a bit overexcited and nearly sliced all the way through (oops!), but now I’ve got the wooden spoon trick down pat. They’ve become my secret weapon for impressing guests – whether it’s a fancy dinner party or just Tuesday night meatloaf, these potatoes elevate any meal.
The best part? While they look fancy, they’re actually super simple to make. Just potatoes, some basic seasonings, and a little patience while they roast to golden perfection. And that moment when you pull them out of the oven, all crispy and glistening with butter? Pure kitchen magic!
Why You’ll Love These Hasselback Potatoes
Listen, I could go on for days about these potatoes, but here’s the quick rundown of why they’ll become your new obsession:
- Crispy meets tender: Those golden edges shatter like potato chips while the centers stay soft and fluffy – it’s the perfect texture combo.
- Endless flavor options: Garlic today, rosemary tomorrow, maybe some smoky paprika – they’re like a blank canvas for your seasoning dreams.
- Total showstoppers: They look fancy enough for your mother-in-law but are easy enough for weeknight dinners (my little kitchen secret).
- Better than regular roasties: All those nooks and crannies mean maximum crispiness in every single bite. No sad, soggy potatoes here!
Hasselback Potatoes Ingredients
Here’s everything you’ll need to make these gorgeous Hasselback potatoes – keep it simple, just like I do:
- 4 medium Yukon Gold potatoes (about 2 lbs total – their creamy texture is perfect)
- 2 tbsp olive oil (good quality makes a difference!)
- 1 tsp kosher salt (plus more for sprinkling)
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder (or 2 minced garlic cloves if you’re feeling fancy)
- 1 tbsp melted unsalted butter (cooled slightly but still warm)
- Optional garnishes: Chopped fresh rosemary, thyme, or chives (parsley works too in a pinch)
That’s it! No crazy ingredients – just pantry staples transformed into something extraordinary. Pro tip: make sure your butter isn’t too hot when brushing, or it’ll make the seasoning slide right off!
How to Make Hasselback Potatoes
Okay, let’s get down to business! Making Hasselback potatoes is easier than you think, but I’ve got some foolproof tricks to ensure yours turn out perfect every time. Follow these steps, and you’ll be slicing like a pro in no time.
Preparing the Potatoes
The secret to perfect slices? Grab a wooden spoon! Place your potato lengthwise in the spoon’s curve – the handles will stop your knife from cutting all the way through. Make slices about 1/8-inch apart – not too thin or they’ll burn, not too thick or they won’t fan nicely. I like to say “think potato chip thickness but leave them connected at the base.”
Seasoning and Baking
Preheat your oven to 425°F (220°C) – hot enough for that gorgeous golden color. Gently brush olive oil between each slice (yes, get in there!), then sprinkle with salt, pepper, and garlic powder. Bake for about 40 minutes – check halfway through. When the edges start curling and turning golden, you’re on the right track!
Final Crisping Step
Now for the magic touch – melted butter! Carefully brush it between those hot slices (watch out for steam!). Pop them back in for 5 more minutes until they’re crispy perfection. Warning: if you’re tempted to broil for extra crisp, watch like a hawk – they can burn in seconds!
Expert Tips for Perfect Hasselback Potatoes
After many, many batches (and a few failed experiments!), here are my absolute must-know tips for Hasselback potato success:
- Slice smarter: Use two chopsticks alongside your potato as guides – they’ll stop your knife at the perfect depth every time!
- Crisp it up: If your potatoes aren’t golden enough after baking, crank the heat to 450°F (230°C) for the last 10 minutes – those edges will crisp up beautifully.
- Cheese lovers: Tuck thin slices of Gruyère or Parmesan between the potato slices during the last 15 minutes of baking. Melty, gooey perfection!
- Oil everywhere: Don’t be shy – really work that oil between every single slice for maximum crispiness and flavor distribution.
Remember: slightly thicker slices = fluffier centers, thinner slices = crispier results. Now go forth and potato!
Hasselback Potatoes Variations
Once you’ve mastered the classic version, try these fun twists to keep things interesting:
- Cheesy delight: Slide thin Parmesan slices between potato layers before baking – they’ll melt into golden, crispy ribbons of goodness.
- Herb-infused: Swap plain olive oil for rosemary or thyme-infused oil (just warm oil with herbs for 10 minutes first).
- Smoky kick: Dust with smoked paprika before baking for a deep, woodsy flavor that pairs perfectly with grilled meats.
My personal favorite? A drizzle of truffle oil and flaky sea salt right before serving – pure heaven!
Serving and Storing Hasselback Potatoes
These crispy beauties deserve their moment in the spotlight! I love serving them alongside simple roasted chicken or a juicy steak – they make everything feel like a special occasion. For a vegetarian feast, pair them with a big green salad and some roasted veggies.
Leftovers? (Though I doubt you’ll have any!) Store them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat in a 375°F (190°C) oven for about 10 minutes – don’t microwave unless you want soggy sadness. That second bake actually makes the edges even crispier, if you can believe it!
Pro tip from my kitchen disasters: If you’re making these ahead, prep the sliced potatoes but wait to bake until you’re ready to serve. Nothing beats that fresh-from-the-oven crispiness!
Hasselback Potatoes Nutritional Info
Just so you know, these numbers are estimates (your exact ingredients might change things a bit). Per glorious Hasselback potato serving, you’re looking at roughly:
- 200 calories
- 8g fat (2g saturated)
- 30g carbs
- 4g protein
- 4g fiber
Not bad for something this delicious, right? And remember – that crispy skin packs nutrients too!
Hasselback Potatoes FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about making perfect Hasselback potatoes:
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes make a delicious variation – just know they’ll need about 10-15 extra minutes in the oven. Their natural sugars caramelize beautifully between those slices. Go easy on the salt if you’re doing a sweet-and-savory version.
How do I prevent the potatoes from sticking to the pan?
My foolproof method? A generous swipe of oil or non-stick spray on the baking sheet before arranging the potatoes. If you’re really worried, line the pan with parchment paper – those crispy edges will still form beautifully without any sticking drama.
What’s the best potato type for Hasselback?
Hands down, Yukon Golds are my favorite – their creamy texture holds up perfectly. Russets work too but can dry out easier. Avoid waxy potatoes like red bliss – they don’t get that perfect crispy-tender contrast we love.
Share Your Hasselback Potatoes Creations
I’d love to see your potato masterpieces! Snap a pic of your golden, crispy Hasselbacks and tag me – nothing makes me happier than seeing your kitchen wins. Did you try any fun variations? Leave a comment below and let’s swap potato tips!
Print
Crispy 4-Step Hasselback Potatoes That Wow Every Time
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Hasselback potatoes are thinly sliced roasted potatoes with crispy edges and tender centers, seasoned to perfection.
Ingredients
- 4 medium potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp melted butter
- Optional: fresh herbs for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Cut thin slices across each potato, leaving the bottom intact.
- Brush potatoes with olive oil and season with salt, pepper, and garlic powder.
- Place potatoes on a baking sheet and bake for 40-45 minutes.
- Remove from oven, brush with melted butter, and bake for another 5 minutes.
- Garnish with fresh herbs before serving.
Notes
- Use a wooden spoon to help slice the potatoes evenly.
- For extra crispiness, bake at a higher temperature for the last 10 minutes.
- Add cheese or breadcrumbs between slices for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Swedish
Nutrition
- Serving Size: 1 potato
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
