These hasselback potatoes are perfectly crispy and seasoned with a herbed salt mixture. With only 10 minutes of prep time, they’re easy to make, made from simple ingredients, and full of flavour!
Recipe Difficulty – Very Easy
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Why this recipe works
Looking for a new take on potatoes to make this holiday season? You’ve found it! Hasselback potatoes are an impressive way to serve up a simple, yet flavourful, potato side dish. Crispy on the outside layers and fluffy on the inside, this side dish is sure to be a showstopper!
If you love potatoes as much as I do, then you’ve got to try my olive smashed potatoes and my rosemary-infused roast potatoes recipes! If you have an air fryer then make sure to try these Air Fryer Chips.
Ingredients
- Olive Oil — I prefer to use olive oil or another oil with a high smoke point, like avocado, for these hasselbacks, but melted butter would also work.
- Garlic Granules — Adds great flavour, but could be omitted if you don’t have or like it. You could also use minced fresh garlic.
- Rosemary and Thyme — These fresh herbs work beautifully together and with roast potatoes, but you can use any herb combination you like. I prefer fresh, but dried would work, too.
- Salt — Kosher or sea salt is best, but you can use whatever you have on-hand. Don’t be afraid to use a good bit, either! It enhances the flavours of the herbs, and the potatoes need it. If you fancy making another homemade salt then try my Rosemary Salt.
- Potatoes — I like to use small- to medium-sized Maris Piper potatoes, but you could also use sweet potatoes. Just make sure you use potatoes that are roughly even in size. If you have any spare then try my Vegan Dauphinoise Potatoes.
See recipe card for full information on ingredients and quantities.
Substitutions
Here are a few suggestions for how you can adapt or substitute ingredients:
- Butter — Instead of oil, you can use dairy-based or vegan butter. Or combine it with the olive oil (half and half) to ensure it doesn’t burn while roasting.
- More Herbs — Sage, basil, or parsley would be delicious additions or substitutions!
- Sweet Potato – Instead of white potato. They won’t go as crispy but will still be delicious. Or if you have spare sweet potatoes then try my Homemade Sweet Potato Gnocchi.
Variations
This recipe is very flexible, I use gluten-free, dairy-free and meat-free ingredients due to allergies and personal choices but you can easily use:
- Spice — Add some heat to these hasselback potatoes with some black pepper, cayenne pepper, or crushed red pepper flakes. Or add some onion flavor with onion granules.
- Meat — Make this a more filling dish with some meat like bacon or pancetta. Or use plant-based alternatives for a vegan option.
- Butter — Any butter/margarine you wish to use! Dairy-free works well here as a vegan option.
How to make Herb Salted Hasselback Potatoes
Step 1: Firstly, wash your potatoes and pat dry thoroughly. Then, slice them carefully to create the hasselback pattern. To do so, slice the potatoes into even slices, but stop before cutting completely through. I like to use chopsticks as safeguards to prevent from slicing through the potato.
Step 2: Next, prepare the seasoning for these herb salted hasselback potatoes. Combine the salt, rosemary, thyme, and garlic granules in a small bowl.
Step 3: Add the potatoes to a baking dish and top the potatoes with drizzled oil and the herb salt mixture. Fan out the potatoes a bit so that the seasoning and oil can get in between the layers.
Step 4: Bake the herb salted hasselback potatoes in an oven preheated to 200C fan (or 390 degrees Fahrenheit) for one hour until golden brown and crispy.
Serving Suggestions
These herb salted hasselback potatoes are a signature side dish that goes well with nearly any entree! Here are some of my favourite dishes to serve alongside them:
- Plant-Based Sausage Tray Bake
- Summer Salmon Kebabs
- Christmas Stuffed Squash
- BBQ Salmon Burgers
- Easy Lentil Wellington
Leftovers
If you have a portion of this leftover, simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day for lunch or dinner.
Cooked potatoes don’t freeze that well, so eat within a few days of making.
Recipe FAQs
The name for this delicious side dish originates from the Swedish word “Hasselbacken,” which is the name of the restaurant in Stockholm where it was first served. They quickly gained popularity among amateur and expert chefs alike because of their impressive, yet simple look. They’re crispy on the outside and tender on the inside, similar to thick potato chips. But these slices remain attached to the base.
Hasselbacking is a cooking method in which foods like potatoes (or apples, pork tenderloins, or chicken breasts) are sliced almost completely through in thin, even layers, and then stuffed or topped with additional flavorings. This method creates more surface area, which results in crispier edges. I like to place chopsticks on either side of my potatoes to prevent myself from cutting all the way through.
Truthfully? Not really! I prefer fresh when I have them on-hand, but dried works just as well.
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Recipe
Herb Salted Hasselback Potatoes
Ingredients
- 1 kg potatoes (I used maris pipers)
- handful salt (I use flaked sea salt)
- 2 sprigs rosemary diced
- 2 sprigs thyme diced
- ½ teaspoon garlic granules
- olive oil
Instructions
- Firstly, slice the hasselback potatoes. (See Step 1 in the Instructions section above for my tips on how to do this.)
- Finely dice the rosemary and thyme adding to a bowl with the salt, garlic granules and mix
- Add the potatoes to a large baking dish, drizzle over olive oil and top with the herb salt and bake in the oven at 200C (fan oven) or 390F
- Remove from the oven and serve straight to the table
Notes
Nutrition
Please note that Nutrition information is a rough estimate
First time making these, had some trouble keeping the slices even but basically all went well. I used dried spices as I was stuck at home, snow storm outside, but it worked fine. I served the Hasselback potatoes with ribeyes and roasted brussel sprouts. My guests were duly impressed and as they ate their potatoes more accolades came. I will definitely make this style of potato again, for the crispy layers and creamy middle.