Hasselback Potatoes are a show-stopping side dish that combines crispy edges with tender, buttery centers. Each slice fans out beautifully, creating a golden, crunchy exterior that’s impossible to resist. With just 20 minutes of prep and a little over an hour in the oven, these potatoes transform into a masterpiece of texture and flavor. The subtle garlic and herb infusion adds depth, while the melted butter seeps into every crevice for a rich, savory bite. Perfect for dinner parties or cozy nights in, they’re as impressive as they are delicious.
What makes these potatoes truly special is their versatility and crowd-pleasing appeal. Whether paired with a juicy roast or served alongside a fresh salad, they elevate any meal effortlessly. The contrast between the crisp, golden layers and the soft, creamy interior is pure comfort food magic. Plus, their elegant presentation makes them look like you’ve spent hours in the kitchen, even though they’re surprisingly simple to prepare. Hasselback Potatoes are the ultimate way to turn an everyday ingredient into something extraordinary.
What You’ll Need?
- 6 medium Yukon Gold potatoes (or Russet potatoes as a substitute)
- Extra-virgin olive oil (for drizzling and coating)
- Sea salt and freshly ground black pepper (to taste)
- Fresh sage leaves (about 12-15 leaves, or substitute with rosemary or thyme)
- 1 recipe Garlic Butter, melted (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a spicy kick)
How to Make Hasselback Potatoes
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the potatoes: Place one potato on a cutting board and lay butter knives or chopsticks along both long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so the potato stays intact at the bottom. Repeat with the remaining potatoes.
- Season the potatoes: Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, ensuring the oil and seasonings get between the slices. Slide a sage leaf into each crack between the slices. Drizzle with a little more olive oil.
- Roast: Bake in the preheated oven for 50 minutes.
- Add garlic butter: Remove the potatoes from the oven and brush generously with the melted garlic butter. Return to the oven and roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges.
- Finish and serve: Season to taste with additional salt and pepper. Top with chopped parsley and red pepper flakes (if desired). Serve with extra garlic butter on the side.
Creative Toppings and Sauces to Elevate Your Hasselback Potatoes
While garlic butter is a classic choice, try experimenting with other toppings like sour cream and chives, cheesy bacon crumbles, or a drizzle of truffle oil. For a tangy twist, serve with a side of aioli or spicy sriracha mayo. These additions can take your Hasselback potatoes from simple to spectacular!
Perfect Pairings: What to Serve with Hasselback Potatoes
These crispy, flavorful potatoes pair beautifully with grilled steak, roast chicken, or pan-seared salmon. For a vegetarian option, serve alongside a fresh arugula salad or roasted vegetables. They also make a great side for holiday dinners or casual weeknight meals.
Time-Saving Tips for Hasselback Potato Prep
To speed up the slicing process, use a mandoline slicer (with caution!) or place the potatoes between two chopsticks to guide your knife. You can also prep the potatoes up to a day ahead—just store them in a bowl of cold water in the fridge to prevent browning. Pat them dry before roasting.
How to Store and Reheat Leftover Hasselback Potatoes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until crispy. Avoid microwaving, as it can make the potatoes soggy.
Fun Variations to Try with This Recipe
Switch up the flavors by using rosemary or thyme instead of sage. For a cheesy twist, sprinkle shredded cheddar or Parmesan between the slices during the last 10 minutes of roasting. You can also try this recipe with sweet potatoes for a sweeter, nutrient-packed version.
Hasselback Potatoes
Ingredients
- 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
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
- Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.