These crispy, salty, herb sprinkled Hasselback Potatoes are roasted to perfection!
Upgrade your baked potato game with this easy, yet scrumptious, version that can be made simple with herbs or loaded with toppings
What are Hasselback Potatoes?
Hasselbacks are potatoes that are thinly and evenly sliced most of the way through (but not all the way), and roasted until lightly crisp on the outside, but creamy on the inside. The technique allows more space for flavors and toppings and creates an accordion or fan-like look to capture all of those flavors.
They look pretty fancy but are actually super simple and fun to make. And like most Oven Roasted Potatoes they pair perfectly with nearly any main dish. Our favorite pairings are the glorious Tomahawk Steak or this easy Skirt Steak with Mustard Sauce.
We’ll show you the easy slicing technique in photos below for guaranteed success!Jump to Recipe
Ingredients needed for Hasselback Baked Potatoes
The ingredient list is pretty simple for the basic potatoes, and of course, the topping choices are endless!
- Medium Russet Potatoes – Be sure to choose potatoes that are about the same size for even baking. Other options include using Yukon Gold potatoes or sweet potatoes for Hasselback Sweet Potatoes. You can also make mini Hasselback potatoes with smaller Yukon Golds. All the variations are made using the same method of preparing and cooking so choose your favorite but adjust the cooking time
- Olive Oil – lightly coating the potato skin in oil helps create the beautiful crackly skin
- Garlic Powder – great for a hint of flavor however if you want to use garlic salt just omit the regular salt
- Salt and Pepper – we like flaky sea salt, but any salt will work, and freshly ground pepper gives these potatoes a little kick
- Chives, scallions, or other herbs – optional chives or fresh herbs add a pop of color and flavor for garnish
There are so many choices and here are a few of the most traditional toppings:
- Shredded Cheese – the options are endless but cheddar, jack, Gruyere, and Parmesan are all great for cheesy Hasselback potatoes
- Cooked and Chopped Bacon – or try some prosciutto for a fancier touch
- Sour Cream – for a loaded potato this tangy finishing touch is perfect
- Try slathering them with one of our creative Compound (Flavored) Butters – garlic chive or shallot chive would be perfect
How to cut Hasselback Potatoes
On first glance these delicious potatoes might look like they are complicated to cut however they are actually quite easy. The trick is to set up your cutting board with “rails” to make sure you don’t cut all the way through. We use a simple pair of chopsticks and it works perfectly.
Follow these instructions, and refer to the below photo, and you will be a pro in no time!
- On a cutting board, place each clean and dry potato between chopsticks (or two wooden spoons). This will insure that you don’t slice all the way through the potato
- Slice the potatoes by cutting straight down through the potato from top to bottom in increments of 1/8th to 1/4th inches, making sure to stop about 3/4th of the way down
How to make easy Hasselback Potatoes:
- Preheat the oven to 425˚F. You want high heat to ensure a crispy skin. Line a baking sheet with foil or parchment paper and spray with nonstick spray for easy clean up
- Wash and cut the potatoes using the method above and transfer to the baking sheet
- Combine olive oil, garlic powder, salt and pepper in a small bowl and then brush the potato jacket generously with the mixture
- Drizzle oil mixture in between slits
- Bake for 55-65 minutes, or until the skin is lightly crisp and interior is softened and creamy. Actual baking time will vary based on the size of your potatoes and the type of potatoes you choose
- Remove and top with chives, scallions or herbs
- If adding a cheese topping just sprinkle the top with the shredded cheese and bake for a few more minutes to melt the cheese
- Adding any additional prepared toppings and serve hot
Why are they called Hasselback Potatoes?
Hasselback potatoes were first created in 1953 by a chef at the Hasselbacken Restaurant in Stockholm, Sweden. The fan like potatoes were a hit and are popular all over the world.
Looking for more easy side dishes to serve?
- Roasted Garlic Mashed Potatoes
- Pan Roasted Brussels Sprouts
- Homemade Spanish Rice
- Easy Grilled Caesar Salad
- Arugula Beet Salad with Goat Cheese, Candied Pecans and Avocado
Hasselback Potato Recipe
- 4 medium Russet potatoes, washed and dried with skin on
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon flaky sea salt
- ½ teaspoon white or black pepper
- 1 Tablespoon chives or scallions, chopped
- 2 Tablespoons shredded cheese
- 1 piece bacon, cooked and chopped
- 2 Tablespoons sour cream
- Preheat the oven to 425° F Line a baking sheet with foil or parchment and spray with non-stick spray.
- Chop scallions or chives and set aside.
- Wash and dry the potatoes. Leave the skin on.
- On a cutting board, place each potato between chopsticks (or two wooden spoons). This will insure that you don't slice all the way through the potato.
- Slice the potatoes by cutting straight down through the potato from top to bottom in increments of 1/8th to 1/4th inches, making sure to stop about 3/4th of the way down.
- In a small bowl, combine olive oil, garlic powder, salt and pepper.
- Transfer potatoes to the prepared baking sheet and brush the olive oil mixture onto the outside of the potatoes making sure to drizzle it into the slits.
- Place in preheated oven and bake for 55-65 minutes, or until outside skin is lightly crisp and the inside is tender. Time will vary based on potato size.
- If desired, add cheese and return to oven for about 5 minutes to let the cheese melt before serving.
- Add additional toppings and top each potato with scallions or chives, plus herbs.
- Nutritional information does not include optional toppings
- Baking times will vary
- We use medium size Russets. Yukon Golds or other small potatoes will likely need less time and sweet potatoes will likely need more time