These Hasselback potatoes are an impressive (and delicious!) side dish. If you slice it thinly like a fan, the edges will be crispy and the inside will be fluffy.
Hasselback potatoes! If you want a potato-style side dish for your special meal this season, we can’t recommend these fancy spuds. I’m here. When baked in the oven, the slices are tender in the middle and wonderfully crispy around the edges, channeling the potato chips inside.
The concept of hasselback potatoes is nothing new.It dates back to the 1950’s, Potatoes were first served at the Hasselbacken Restaurant and Hotel in Stockholm, but I think there are two touches to this recipe that make it really special. Sandwich sage leaves in between to infuse the potatoes with a warm, earthy flavor. This is exactly what the name says, mixed with garlic and butter. I don’t think I need to explain why these hasselback potatoes are better.
Hasselback Potato Recipe Ingredients
Here’s what you’ll need to make this Hasselback potato recipe:
- potato, of course! I like to use medium-sized Yukon Gold potatoes here. Because I like the golden color and it’s just the right size for a side dish. Small maroon potatoes work well too.
- extra virgin olive oil – Helps the potatoes soften and brown in the oven.
- sage leaves – Infuses potatoes with an amazingly fresh, earthy flavor.
- Garlic Butter – Gives potatoes a rich, buttery flavor and flavor. Easy to make with just butter, garlic, herbs and salt!
- and salt and pepper – To make every flavor pop!
Find the full recipe with the measurements below.
Hasselback Potato Recipe Tips
- Keep slices thin. If it is too thick, the inside will not be soft. Try cutting each one about 1/8 inch thick.
- Use chopsticks as a guide. Q: How do I avoid accidentally slicing the bottom of my Hasselback potatoes? A: It’s easy! Use chopsticks, a butter knife, or the handle of a wooden spoon as a guide. Place them right next to the two long sides of each potato. When slicing downward, the knife will hit the chopstick, knife, or spoon and will not cut through the bottom potato.
- After 50 minutes, apply garlic butter. Roasting these Hasselback potatoes is a two-part process. First, it is cooked with only sage, olive oil, salt and pepper. When they start to soften, after about 50 minutes, brush liberally with melted garlic butter to enhance flavor and prevent drying. Then bake for an additional 25 minutes or until the potatoes are soft in the middle and crisp on the edges. Note that this timing is just an estimate. It may vary depending on your oven and potato size. Check potatoes often and bake longer if needed.
- Season before serving. If the potato is raw or only partially baked, it’s difficult to season between all the potato slices because you can’t pry the slices apart without risking breaking the potato. It is important to season the slices as they fall apart. Brush with garlic herb butter and season generously with salt and pepper.
How to eat hasselback potatoes
These Hasselback potatoes are piping hot and still crisp right out of the oven. I like to serve it topped with fresh herbs such as parsley and fresh thyme and red pepper flakes.
Serve it with your favorite protein and roasted vegetables for a simple dinner, or incorporate it into your holiday meals. is. Looking for more holiday menu ideas? Check out this post!
more favorite potato recipes
If you like these Hasselback potatoes, try one of the following potato recipes.
Hasselback potatoes
serve 6
- 6 medium yukon gold potatoes
- extra virgin olive oil
- sea salt and freshly ground black pepper
- fresh sage leaves
- 1 recipe garlic butter, melted
- fresh parsley, for serving
- red pepper flakes, for serving
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Place one of the potatoes on a cutting board and place a butter knife or chopsticks on either side of its long edge. Stop when you reach the knife or chopsticks, leaving the potatoes intact on the bottom. Repeat with remaining potatoes.
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Place potatoes on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to evenly mix the oil and seasonings. Slip sage leaves into crevices between potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
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Remove potatoes from oven and brush with garlic butter. Roast for an additional 25 minutes or until potatoes are tender in the middle and crisp on the edges. Season with salt and pepper and top with parsley and red pepper flakes. Serve with garlic butter on the side.
