You will love these delicious Hasselback Potatoes. This elegant side dish is easy to make and full of perfect buttery garlic flavor.
We are officially in holiday season, which has me so excited because I have so many great recipes for you. There is nothing I love more than being part of your holiday traditions. I literally tear up when I think about my recipes on your table as you spend time with those you love most.
If you are already in planning mode like me, you can find all of my holiday recipes here: Christmas Recipes and Thanksgiving Recipes.
These delicious Hasselback Potatoes are the perfect addition to a holiday table. They are delicious, delicate, and are sure to impress. Even better, with my simple instructions a cook of any skill level can make this great side dish.
How to Make Hasselback Potatoes
Here is a brief overview of how to make this simple hasselback potatoes recipe. For the full recipe and measurements, scroll to the recipe card at the bottom of the page.
- Slice your potatoes. Create thin slices down the length of the potato. Use wooden spoon handles as a guide so that the knife doesn’t go all the way through the potatoes. See more on how to slice potatoes for hasselback potatoes below.
- Make the butter topping. Combine butter, olive oil, salt, black pepper, and garlic. Brush half the mixture over the potatoes.
- Bake and rotate. Halfway through baking, remove the potatoes from the oven. Put a fork under the potato in the middle of it, and gently lift it about two inches off the baking sheet.
- Apply the rest of the butter mixture. Use a fork to spread open the potatoes from the top. Brush on the rest of the butter mixture and place back in the oven for the rest of the baking time.
Best Potatoes for Baking
This recipe uses Russet potatoes which bake well due to their high starch. They hold up really well, their shell stays in tact and is able to hold the seasonings and butter perfectly. They achieve the irresistible crispy outside and soft and flavorful inside that make them so delicious. They are also a great option for twice baked potatoes!
How to Cut Hasselback Potatoes
Follow these tips for cutting hasselback potatoes. Repeat with the remaining potatoes.
- Use wooden utensils to hold the potatoes. Place a wooden spoon (or wooden skewer) on either side of a potato, leaving them unpeeled. Starting where the potato first meets the counter (this will prevent you from cutting off the end of the potato), create slices down the length of the potato, 1/8 inch thick. Use the wooden spoon handles as a guide so that the knife doesn’t go all the way through the potatoes.
- Work slowly. If you try to move too quickly through these you will get slices that are too big or too small. Even when you take your time, you will only spend a minute or two cutting each potato.
- Don’t be a perfectionist. You can follow these steps and you still might get a small sliver that detaches. Don’t worry about that. Just place it back in the potato and keep making your way through those spuds.
If you want to make a quick dinner or side, these can be made ahead of time. Prepare the potatoes ahead to cut the recipe time down to just five minutes of prep followed by baking.
Follow the recipe up to the point of putting the potatoes in the oven. Wrap each potato individually in plastic wrap. Put them in an airtight container and store them in the refrigerator for up to 48 hours. When you are ready to eat them, place them on a rimmed baking sheet in a preheated oven and bake following the directions on the recipe card.
- Make hasselback sweet potatoes. This hasselback sweet potatoes recipe is sweetened with maple syrup and is so delicious!
- Spice up the seasonings. We love the combination of butter and garlic, but herbs like rosemary, thyme, or parsley would add some extra flavor.
- Add toppings. Top the potatoes with bacon, sour cream, or a little parmesan cheese.
Storing and Reheating Leftovers
Store your leftover hasselback potatoes in an airtight container in the refrigerator for up to three days. Reheat in a hot oven for about 20 minutes. Always use your best discretion when eating leftovers.
What to Serve with Hasselback Potatoes
These potatoes are such a delicious complement to a hot meal. Serve with Italian Green Beans or Honey Roasted Carrots and a protein for a well-rounded dinner.
If you make these potatoes or any of my other recipes, please leave me a comment letting me know what you think!
- 6 medium russet potatoes scrubbed with the skins still on
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- dash of black pepper
- 3 garlic cloves finely minced
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Place a wooden spoon (or wooden skewer) on either side of a potato. Starting where the potato first meets the counter (this will prevent you from cutting off the end of the potato), create slices down the length of the potato, 1/8 inch thick. Use the wooden spoon handles as a guide so that the knife doesn't go all the way through the potatoes. Repeat with the remaining potatoes and place them on the baking sheet.
- In a small bowl, whisk together the butter, olive oil, salt, black pepper, and garlic. Brush half the mixture over the potatoes.
- Bake for an hour. Halfway through baking, remove the potatoes from the oven. Put a fork under the potato in the middle of it, and gently lift it about two inches off the baking sheet. This will help the potato open up more (repeat with the rest of the potatoes).
- Then, gently use a fork to spread open the potatoes from the top. Brush on the rest of the butter mixture and place back in the oven for the rest of the baking time.
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