Hasselback Potatoes – Crispy Edges, Soft Centers

If you’ve ever dreamed of combining the crispiness of roasted potatoes with the tenderness of a baked one, these Hasselback Potatoes are your answer. Thinly sliced and roasted to golden perfection, each bite delivers irresistible crunch and buttery softness. Elegant enough for holidays but easy enough for weeknights, this recipe turns ordinary potatoes into something extraordinary.

Why You’ll Love This Recipe

• Perfectly crispy on the outside, creamy and tender inside
• Simple ingredients but restaurant-worthy presentation
• Customizable with herbs, butter, cheese, or even garlic oil
• A stunning yet easy side dish for any meal
• Ideal for holidays, special dinners, or cozy weekends

Ingredients

• 4 medium russet or Yukon gold potatoes
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme or rosemary
• 2 tablespoons grated Parmesan (optional)
• Fresh parsley, for garnish

Step-by-Step Instructions

1. Preheat your oven: to 425°F (220°C).
2. Prepare the potatoes: Wash and scrub thoroughly. Slice thin slits (⅛ inch apart) across each potato, stopping just before cutting through. You can place chopsticks along the sides to prevent slicing all the way.
3. Make the butter mixture: In a small bowl, mix melted butter, olive oil, garlic, salt, pepper, and herbs.
4. Brush and bake: Place potatoes on a baking sheet and brush generously with half the butter mixture, letting it drip into the slits.
5. Bake for 30 minutes: then remove and brush with remaining butter mixture. Sprinkle with Parmesan if using.
6. Return to the oven: and bake another 25–30 minutes until edges are crisp and centers are soft.
7. Serve hot: garnished with fresh parsley and a little extra melted butter if desired.

Tips & Variations

• Cheesy twist: Add shredded cheddar or mozzarella halfway through baking for melty layers.
• Garlic lovers: Double the garlic or drizzle with garlic-infused oil before baking.
• Spiced version: Sprinkle paprika or chili flakes for extra flavor.
• Vegan option: Use plant-based butter or olive oil only.
• Fancy finish: Drizzle truffle oil or top with sour cream for a gourmet touch.

Storage & Freezer Instructions

• Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Reheat in the oven at 375°F (190°C) for 10–12 minutes to regain crispiness.
• Avoid freezing, freshly baked Hasselbacks maintain the best texture.

Serving & Pairing Ideas

These Hasselback Potatoes pair beautifully with:

• A crisp garden salad with vinaigrette
• Creamy dips like sour cream and chive or garlic aioli
• Holiday mains like turkey or lamb
• Grilled chicken, roasted beef, or baked salmon

Frequently Asked Questions

Can I prepare Hasselback Potatoes ahead of time?

Yes, you can slice and prep the potatoes a few hours ahead. Keep them submerged in cold water to prevent browning, then dry thoroughly before baking.

What’s the best potato to use?

Russet and Yukon gold potatoes are ideal because they have the perfect balance of starch and moisture, giving you that creamy interior and crisp edges.

Can I add toppings?

Absolutely! Top with cheese, bacon bits (or mushrooms for a pork-free version), herbs, or even breadcrumbs for extra crunch.

Why are my potatoes not crispy?

Make sure the oven is fully preheated and you brush enough butter or oil between slices. Also, use a baking rack or sheet with airflow for best results.

Ready to Make It?

These golden, crispy Hasselback Potatoes are more than just a side, they’re a showstopper. Whether for Sunday dinner or a festive feast, their irresistible layers will win hearts every time. Don’t forget to save this recipe to your Pinterest board so you can make it again and again.

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• Stuffed Bell Peppers – Colorful bell peppers stuffed with seasoned rice and veggies for a wholesome meal

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