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Home » Recipes » Sides

Published: Dec 7, 2021 · Modified: Feb 24, 2022 by James Wythe · This post may contain affiliate links

Herb Salted Hasselback Potatoes

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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!

top view of hasselbacks in white baking dish with herbed salt seasoning showing

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!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Serving Suggestions
  • Leftovers
  • FAQ’s
  • Recipe

Ingredients

overhead view of labeled ingredients including thyme, rosemary, salt, garlic granules, potatoes, olive oil
  • 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 flavors of the herbs, and the potatoes need it.
  • 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.

See recipe card at the bottom of this page for quantities.

Instructions

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.

Sliced potatoes on a wooden chopping board

Next, prepare the seasoning for these herb salted hasselback potatoes. Combine the salt, rosemary, thyme, and garlic granules in a small bowl.

thyme, rosemary, salt, garlic granules, olive oil in a black mortar bowl

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.

Sliced potatoes on a baking plate with thyme, rosemary, salt, garlic granules and olive oil on top

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.

an overhead view of these roasted whole potatoes in a white baking dish seasoned with herb salt and olive oil

Serve warm with your favorite entree and accompanying side dish, and enjoy! See my list of serving suggestions below.

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!

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.

Equipment

Use a greased glass or ceramic baking dish to prevent the hasselback potatoes from sticking and burning. A standard 9×13 should work well.

a close up top view of these roasted hasselback potatoes in a white baking dish seasoned with herb salt and olive oil

Serving Suggestions

These herb salted hasselback potatoes are a signature side dish that goes well with nearly any entree! Here are some of my favorite dishes to serve alongside them:

  • Plant-Based Sausage Tray Bake
  • Summer Salmon Kebabs
  • Christmas Stuffed Squash
  • Orange-Stuffed Trout with Mediterranean Veggies
  • 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.

FAQ’s

Why are they called Hasselback potatoes?

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.

What is the hasselback technique?

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.

Does it matter if I use dried or fresh herbs?

Truthfully? Not really! I prefer fresh when I have them on-hand, but dried works just as well.

a closeup front view of these roasted potatoes seasoned with herbs, salt, and olive oil in a white baking dish

Are you ready to try this delicious recipe?! I am so excited to hear what you think.

Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

Recipe

closeup of roasted potatoes seasoned with herbs, salt, and olive oil

Herb Salted Hasselback Potatoes

Rosemary, thyme and garlic salted hasselback potatoes. They will be the best you will try!
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Course: Christmas, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Author: James Wythe
Cost: £2

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. (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

Substitutions:
  • 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!
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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Hey I’m James, a fully qualified Health Coach, Author and Professional Food Blogger. My aim is to inspire you to cook easy and delicious home cooked food. 10 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I decided to open my blog in 2016 to share my recovery journey and passion for food with the world.

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