Hasselback Potatoes are a classic side dish that beautifully combines the crispiness of roasted potatoes with the tenderness of baked ones. Originating from Sweden, this dish is known for its striking accordion-style slices that allow each potato to become golden, buttery, and infused with flavor from the inside out. The result is a side that looks elegant on the table yet delivers all the comforting flavors of home cooking.
Each potato is thinly sliced almost all the way through, creating layers that fan out as they bake. This technique lets butter, olive oil, and seasonings seep into every crevice, ensuring a rich, flavorful bite every time. As the potatoes roast, the edges turn crisp and golden while the interior remains soft and creamy. A touch of garlic, rosemary, or thyme enhances the aroma, and a sprinkle of sea salt adds the perfect finishing touch.
What makes Hasselback Potatoes so appealing is their versatility. They pair beautifully with roasted meats, like roasted duck breast, roasted salmon, or vegetarian mains, yet they’re impressive enough to stand on their own. For a more indulgent version, you can brush the potatoes with melted butter and top them with cheese, breadcrumbs, or crumbled bacon during the final minutes of baking. The melted cheese seeps between the slices, creating a deliciously gooey texture, while the crispy top adds contrast and flavor.
Beyond their taste, Hasselback Potatoes are a feast for the eyes. Their layered appearance adds sophistication to any dinner table, making them a favorite for holidays, gatherings, or special occasions. Despite their elegant look, they’re simple to prepare and require only a few basic ingredients.
Starchy varieties like Russet or Yukon Gold are ideal. Russets turn wonderfully crisp, while Yukon Golds offer a creamier texture and buttery flavor.
Place the potato between two chopsticks or wooden spoons while slicing. The handles act as a guard to prevent the knife from cutting all the way through, helping you create even, precise slices.
Classic choices include salt, pepper, garlic, rosemary, and thyme. You can also experiment with paprika, Parmesan cheese, or even a drizzle of truffle oil for a gourmet twist.
Yes. You can slice the potatoes and soak them in cold water to prevent browning. When ready to bake, dry them thoroughly, season, and roast until golden and crisp.
Hasselback Potatoes strike the perfect balance between rustic and refined. They’re crispy on the outside, soft on the inside, and packed with rich, buttery flavor. Whether you serve them for a family dinner or a festive celebration, they’re guaranteed to impress both in taste and presentation. This timeless dish transforms the humble potato into something truly special, proving that with a few simple cuts and a touch of creativity, comfort food can be a work of art.
Ingredients
- 2 large russet potatoes washed and dried
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter melted
- to taste salt for seasoning
- to taste black pepper freshly ground
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon rosemary chopped, fresh or dried
Instructions
- Preheat your oven to 425°F (220°C).
- Place a potato on a cutting board. Place two chopsticks or skewers parallel to the potato, one on each side to prevent cutting completely through the potato.
- Using a sharp knife, make slices across the potato about 1/8 inch thick, stopping at the skewers.
- Repeat the cutting process with the remaining potatoes.
- In a small bowl, mix the olive oil and melted butter together.
- Place the potatoes on a baking sheet. Brush them with half of the olive oil and butter mixture, making sure to get some of the mixture into the slices.
- Season the potatoes with salt and pepper to taste.
- Bake in the preheated oven for 40 minutes.
- Remove the baking sheet from the oven and re-brush the potatoes with the remaining oil and butter mixture, then sprinkle with Parmesan cheese and rosemary.
- Return the potatoes to the oven and bake for an additional 15 minutes, or until the potatoes are crispy and golden brown.
- Serve immediately as a delicious side dish.
Nutrition
YUM!!! These are the bomb! Can’t believe how crispy they turned out. Love the parmesan!
These are so tasty! I made them last night and they were a hit. Will definitely make again!
Tasty? I don’t know, I’ve tried making these and they turned out all mushy. Maybe I’m doing it wrong? 🤷♀️
I’m glad you enjoyed them! They really are a crowd-pleaser. Did you add anything special to the recipe?
This recipe is just a glorified baked potato! What’s so special about it?
It’s more than just a baked potato! The slicing and seasoning make it crunchy and delicious! 🌟
I don’t have rosemary… can I use basil instead? Or will it taste weird? 🤔
Pretty sure you should cook them for longer, they were still hard after 40 mins for me.
Simply delish 😋
I don’t get it… why not just bake them whole? Seems like more work for potato.
These were a hit at my dinner party! Crispy and cheesy just like I love. Will def make again!
Easy to make. I used sweet potatoes instead and they turned out amazing!
Not enough flavor for me. Could barely taste the rosemary and garlic. Boring!
potatoes r life!! never had them like this b4, but will b makin them lots!
Pretty straightforward and they looked exactly like the pictures people post. Only thing: my slices weren’t all the same thickness so some browned faster than others. Still delicious though.
I swear these are gonna catch fire, my oven’s going crazy. Do you have to be so careful??
I followed it exactly and somehow my slices all fell apart. Maybe my potatoes were too small or my knife was too aggressive lol. Still tasted okay.
My potatoes were kinda soft after 40 minutes, but the extra 15 did help. Flavor is good—could’ve used a bit more salt for my taste though.
Yummm. I didn’t have russet so I used Yukon gold and it still worked. Parmesan + rosemary combo is legit. Will make again!
Love hearing this! Yukon gold are a great swap—glad the Parmesan + rosemary stayed on point. 🤤
Pretty good, but mine weren’t as crispy after 55 minutes. I think my potatoes were bigger than “large” and I didn’t get enough butter in the slices. Still tasted great though.
Could’ve used more seasoning in the slices. I only did surface salt/pepper and it felt slightly bland until I added extra Parmesan after baking.
Interesting—mine always tastes great with just salt/pepper. Maybe the russets need more? I also make sure to get seasoning down into the slices like the oil goes in.
Totally agree—surface salt/pepper isn’t enough for hasselback. I started mixing some Parmesan into the oil/butter and it fixed the blandness for me.
Made these tonight—crispy edges and fluffy middle. The rosemary + Parmesan combo is *chef’s kiss*. I added a little garlic powder too, but overall followed the recipe exactly.
These came out *so* crispy on the edges and fluffy inside. The rosemary + Parmesan combo is legit. I used a little extra pepper and it was perfect.
Yes!! The rosemary + Parmesan is such a good combo. My edges got extra crispy too—making these again for sure.
I made these and honestly they turned out restaurant-level. I did add a tiny garlic sprinkle with the rosemary and it was 👌.
I dont have russet so I used sweet potatoes. Still good, but obv not the same. Cutting trick worked though. Parmesan burned a lil because I left it too long.
I followed it but mine came out greasy—maybe I brushed too much butter/oil into the cuts. Also I used dried rosemary and it tasted kinda dull. Would try less oil and fresh rosemary next time.
Pretty tasty, but mine weren’t as golden after 15 more minutes. Next time I’ll crank the heat or bake a bit longer. Still, the flavor was there.
Glad the flavor still came through! For more golden, I’ve had success giving them a quick broil at the end (like 2–3 minutes). Also make sure the cuts are filled with the oil/butter so the edges crisp.
Pretty solid recipe. I used dried rosemary and extra parmesan and they still tasted great. Only thing: I had to bake closer to 60 min total for my oven.
Thanks! Glad the flavors came through—adding extra parmesan is always a win. And yeah, ovens vary; 60 minutes makes sense if your potatoes were thicker or your oven runs cool.
These turned out insanely crispy on the edges but still tender inside. The chopstick trick is genius—no sad cut-through potatoes for me 😄
Not gonna lie, 40 minutes felt a little short for my oven. I ended up leaving them closer to 55 and they were finally golden. Next time I’ll watch for color instead of the timer.
Totally agree—my oven runs hot/cold in different spots, so the timer can be misleading. Watching for that deep golden color makes way more sense!
I actually did the full 55 too 😅 The first 40 was kind of… potato-y. Once I re-buttered and let them go longer, they finally crisped up.
I don’t get the whole Hasselback thing… it looks cool but takes forever. Also 1/8 inch is hard to keep consistent lol. Still ate it, so yeah.
Totally get it—Hasselback *is* kind of extra. But the payoff is real: crispy edges + creamy middle. Also I just eyeball the slices and call it “rustic” 😅
I used chopsticks too, still somehow cut through one potato lol. But yeah it looks cool and tastes amazing, even if it takes longer than normal roasted potatoes.
Great instructions! The chopstick trick saved me from fully slicing through (I tried once before—never again 😅). Would make again for sure.
Not gonna lie, cutting with chopsticks felt a bit sketchy at first lol. But once I got the hang of it, it was easy. Next time I’ll slice a tiny bit thinner for more crunch.
These are amazing, I actually ate like three right away. The Parmesan gets all toasty. 10/10 side dish for steak night.