Easy Hasselback Potatoes Recipe Recipe

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There are a seemingly endless number of ways to prepare potatoes. Some happen to be prettier and yummier than others. Hasselback Potatoes are just that – prettier and yummier than your average potato.

Hasselback potatoes is a style in which the potato is left intact and baked whole but sliced into a fan on top. The slices are drizzled with butter and seasonings and then the potato is baked, creating a slightly crispy exterior to each and every slice. It can almost be compared to homefries meet baked potato but way easier to make than you would think.

About the Ingredients for Easy Hasselback Potatoes

Potatoes – I recommend using medium sized baking potatoes for hasselback potatoes. Larger potatoes will be easier to slice but since they are served as whole potato portions you also don’t want them to be too big for a single serving. Keep in mind that the baking time will also vary slightly based on the size of the potato so if you use an alternative size adjust the recipe time as needed.

Melted butter – melt the butter in a microwave safe bowl on high for 20-30 seconds. It needs to be completely liquified.

Seasonings – olive oil, garlic powder, salt and pepper.

Parmesan cheese – freshly grated or store grated are both fine. I find that the store shredded parmesan doesn’t melt as well and you really want it to form a crust so stick to grated cheese.

A baked potato with seasoned skin sliced width-wise in thin slices. Topped with sour cream and chopped chives.

How to Make this Hasselback Potato Recipe

Slice the Potatoes

This recipe is very easy but the first step, slicing the potatoes, is the trickiest part. I’ve got a cooking hack for hasselback potatoes to make it a lot easier though. Place a potato on a cutting board (I actually really love a cutting mat for this because having everything sit flat on the counter is a nice stabilizer.)

Along side the potato, lay a chopstick parallel and up against the longest side of the spud. Then do the same with a second chopstick on the opposite side. The chopsticks should look like railroad tracks and the potato the train in the center of the tracks. The potato shouldn’t be on top of the chopsticks, rather the chopsticks just alongside it.

Now slice the potato, perpendicular to the chopstick tracks, at 1/8 inch intervals. The knife will cut through the potato but stop the knife before it cuts through the bottom. Repeat this for each potato and move them to a baking sheet prepared with cooking spray.

Season the Potatoes

Place the butter in a microwave safe bowl and melt it until it is completely liquid. Then stir in the olive oil, garlic powder, salt and pepper.

Very slowly, so as not to pour with too heavy a hand, begin to drizzle the butter mixture over the sliced potatoes. Use your fingers to separate the potato slices, if necessary, to be sure the butter gets between the slices. This is the key to getting the center of each slice crispy. Use all of the butter mixture evenly between the 4 potatoes.

Baking Hasselback Potatoes

Place the tray of potatoes in a hot 450°F oven for 45 minutes. After 45 minutes, sprinkle the potatoes with some grated parmesan cheese and return to the oven to toast the cheese for another 5 minutes, or until it starts to turn golden.

How to Serve Hasselback Potatoes

Serve each potato as a single serving and garnish it fresh chopped parsley. You can also serve classic potato toppings such as sour cream, shredded cheddar cheese or bacon bits along side.

Sliced, baked potatoes served in a round dish with a bowl of sour cream in the center.

Recipe Substitutions & Variations

Bacon and cheddar cheese might just be a baked potato’s best friend. Try swapping out the parmesan in this recipe for shredded cheddar cheese and bacon bits. The flavor will be just like Twice Baked Potatoes but the texture will be crispier.

Make Ahead Instructions

To make hasselback potatoes ahead of time the key is to cook them all the way during prep. If the potato is sliced but not fully cooked it will continue releasing starch and turn gummy and soggy.

Prep your potatoes by following the recipe through the 45 minutes of baking. Then remove the potatoes to a wire cooling rack and let them come to room temperature. Pack them in an airtight container and refrigerate for up to 2 days.

To finish making your potatoes, warm them in a 350°F oven for 20 minutes. Once they are hot, top them with the parmesan cheese and give them another 5-10 minutes in the oven to toast. They should now be ready for garnish and to serve.

FAQ’s and Recipe Tips

Why are they called Hasselback Potatoes?

The name comes from the restaurant in Sweden where the recipe originated from.

What is the easiest way to cut Hasselback Potatoes?

Place a chopstick along the length of the potato on each side, creating horizontal tracks. With the potato in the middle, make vertical cuts 1/8 inch apart. The chopsticks will prevent you from cutting all the way through the bottom of the potato.

Should you peel Hasselback Potatoes?

No, leave the skin on. This gives extra texture and color to the baked potatoes. The skin will crispy up and be seasoned perfectly for enjoying.

Skin-on baked potatoes fanned out with thin slices width-wise across the whole potato. The skin is generously seasoned and the potatoes are in a round serving dish.

The Recipe for Hasselback Potatoes

The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. How did the potato slicing go? Did the chopstick trick work for you? Enjoy!

Hasselback Potatoes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Side Dish

Cuisine American

Servings 4 servings

Equipment

2 chop sticks These are helpful for cutting the potatoes but they aren't necessary.

Ingredients

4 baking potatoes
4 tbsp butter melted
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan cheese
cooking spray
chopped parsley for garnish

Instructions

Preheat the oven to 450°F. Spray a baking sheet with cooking spray and set it aside.
cooking spray
Place a potato on a cutting board and put one chopstick along each side, parallel to the long sides of the potato. Using a sharp knife, cut slices about 1/8 inch thick down the potato. As you cut down, the chopsticks should prevent you from cutting all the way through the potato. (*See the notes below if you aren't using chopsticks.) Move the sliced potato to the baking sheet and repeat for each potato.
4 baking potatoes
Melt the butter in a small bowl. Stir in the olive oil, garlic powder, salt and pepper. Pour the mixture over the top of each potato making sure to get some in between the potato slices.
4 tbsp butter, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
Bake the potatoes at 450°F for 45 minutes.
Sprinkle the tops of the potatoes with parmesan cheese and continue baking for another 5 minutes or until the cheese starts to brown. Garnish the potatoes with chopped parsley and serve.
2 tbsp grated parmesan cheese, chopped parsley

Notes

If you don’t have chopsticks: The chopsticks are only guides to help you slice the potatoes. If you don’t have them just cut slowly and carefully so you can be sure not to slice through the potato entirely. You want to keep the bottom of the potato intact and uncut.

For serving: Serve your potatoes with classic potato toppings such as sour cream, shredded cheddar cheese and/or bacon bits.

Keyword potatoes