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These crispy hasselback potatoes are a great way to make potatoes a little more fun at the dinner table. With less than 10 minutes of prep time, they’re easy to make, made from simple ingredients, and full of flavour!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Hasselback potatoes are my favorite way to serve up a simple, yet flavourful, potato side dish. Crispy slices of potato on the outside and fluffy on the inside, this side dish potato recipe is sure to be a showstopper!
It’s the perfect side dish recipe for using up any remaining potatoes in the pantry! And you can easily make them even fancier by serving with your favorite toppings.
Ingredients to make Hasselback Potatoes
- 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 — 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. Just make sure you use starchy potatoes and be mindful on the size of your potatoes as we want fairly similar sizes to cook evenly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil — 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!
- Potatoes – If you can’t find maris piper potatoes then opt for russet potatoes, yukon gold or red potatoes. Instead of white potato you could try sweet potatoes. They won’t go as crispy but will still be delicious.
Variations
- 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.
- Deluxe – Top with grated or parmesan cheese and place back in the oven for delicious cheesy hasselback potatoes. Topped with fried green onions and a dollop of sour cream would also be delicious. Also dipping into my Garlic Hummus works perfectly!
- Butter — Any butter/margarine you wish to use! Dairy-free works well here as a vegan option. Garlic butter or a homemade garlic herb butter would also be delicious!
How to make Hasselback Potatoes
Step 1: Firstly, wash your potatoes and pat dry thoroughly. Then, using a sharp knife slice them carefully on a cutting board to create the hasselback pattern. To do so, make thin cuts in the potatoes, but stop before cutting completely through. The easiest way is to use a pair of chopsticks or the handles of wooden spoons as safeguards to prevent from slicing through the potato.
Step 2: Next, prepare the seasoning. Combine the salt, rosemary, thyme, and garlic granules in a small bowl.
Step 3: Place potatoes on a rimmed baking sheet and top the potatoes with drizzled oil and the herb salt. Fan out the potatoes a bit so that the seasoning and oil can get in between the layers and make crispy edges
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.
Hint – to save on some washing up you could line the sheet pan with parchment paper.
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. This hasselback potatoes recipe doesn’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 hasselbacken 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 potato 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.
What to serve with hasselback Potatoes
These hasselback style potatoes are a signature side dish that goes well with nearly any entree! Here are some of my favourite dishes to serve alongside them:
- Sausage Tray Bake
- Salmon Kebabs
- Stuffed Squash
- Salmon Burgers
- Easy Lentil Wellington
- Air Fryer Salmon
- Salmon Fishcakes
- Air Fryer Broccoli
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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 tsp garlic granules
- olive oil
Instructions
- Firstly, slice the hasselback potatoes by cutting even thin slices down each potato going most of the way through each potato. (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 for 1 hour.
- Remove from the oven and serve straight to the table.
Notes
Nutrition
These are delicious!! Family loved them.
Thank you Abbie 🙂
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.