Hasselback Garlic Butter Potatoes

Hasselback potatoes are my go—to when I want something simple and stunning on the dinner table. Their thin slices fan out as they bake, turning one humble potato into a masterpiece with crispy, flavor—packed edges and soft, creamy centers.

First time I made these, my family was convinced I had learned a restaurant secret. Now, they ask for them at every holiday and casual Sunday dinner.

Ingredients

• Large russet potatoes or Yukon golds: Reliable baking potatoes with creamy texture and crispy finish. Choose firm potatoes with smooth, unblemished skin for best results
• Salt: Brings out the potato flavor. Use a flaky variety for extra texture
• Garlic powder: Adds savory warmth. Check that it’s fresh and aromatic
• Black pepper: Gives gentle heat and balance. Try freshly ground for extra punch
• Melted butter: Creates golden edges and rich taste. Opt for unsalted so you control the seasoning

Instructions

Prepare the Potatoes:

Wash each potato under cool water and dry thoroughly with paper towels. This preps the skins so they become beautifully crisp in the oven.

Slice with Precision:

Lay a potato between two chopsticks or the handles of wooden spoons. Use a sharp knife to slice the potato into very thin vertical slits about one eighth inch apart stopping just before you reach the bottom so the slices stay connected. Chopsticks are a great hack to keep your knife from going all the way through.

Season the Potatoes:

Mix salt garlic powder and black pepper in a small bowl. Brush half of the melted butter over the potatoes making sure you get some down into those thin slices. Sprinkle with half of your seasoning mix focusing on the tops and letting some get between the layers.

First Bake:

Arrange the potatoes upright on a baking sheet lined with parchment if you have it for easy cleanup. Bake at four hundred twenty five degrees Fahrenheit for thirty minutes. The slices should start to fan open slightly and the tops will begin to brown.

Butter and Separate:

Remove the tray and use a small knife to gently open the potato layers a bit wider. Brush with the remaining melted butter to coat as much surface as possible including inside the slits.

Finish Baking:

Return the tray to the oven for another thirty minutes. The potatoes should be deeply golden and crisp on the edges with soft centers. Sprinkle any remaining salt mixture on top before serving while they are piping hot for an extra burst of flavor.

The unsung hero for me is always the butter. Its rich flavor blends perfectly with the crispy potato edges. I always remember my daughter sneaking the crispiest slice before I even get the tray to the table.

Storage Tips

Store any leftover Hasselback potatoes in an airtight container in the refrigerator. They taste best reheated in the oven at a high temperature which helps restore that crisp edge. I avoid the microwave because it tends to make the potatoes a bit soggy.

Ingredient Substitutions

Yukon gold potatoes give a slightly buttery flavor if you do not have russets on hand. Olive oil can work if you want a lighter alternative to butter. If you like extra flavor try sprinkling fresh herbs like thyme or rosemary over the potatoes for the final bake.

Serving Suggestions

These potatoes pair perfectly with grilled steak roasted chicken or any holiday roast. I love to add a dollop of sour cream or a sprinkle of shredded cheese right out of the oven for an extra luxurious touch.

Cultural Context

Hasselback potatoes are originally from Sweden named for the Hasselbacken restaurant where they were first made. Their impressive look comes from a simple process making them popular around the world as a festive side dish.

Seasonal Adaptations

In the fall I use sweet potatoes for a slightly different twist. Fresh spring herbs add brightness in the warmer months. Swap in a little smoked paprika to give cozy winter warmth.

Success Stories

Every year after Thanksgiving I use leftover Hasselback potatoes as a base for breakfast hash. My guests always rave about the crisp bites and ask for the recipe. It has become our little tradition.

Freezer Meal Conversion

While best fresh you can freeze baked Hasselback potatoes. Let them cool completely wrap tightly and reheat in a hot oven straight from the freezer for crisp results.

The crispy edges are the star of any Hasselback potato. Serve them hot and savor the simple magic of this classic side.

Common Recipe Questions

→ How do you achieve the signature sliced look?

Slice the potatoes vertically to about ⅛ inch thickness, stopping just before cutting through the bottom. Using chopsticks helps prevent slicing all the way through.

→ What potatoes work best for this dish?

Russet or Yukon gold potatoes are ideal, as they hold their shape and bake up with crisp edges and a fluffy center.

→ How can I enhance the flavor?

Brush the potatoes generously with garlic-infused melted butter and sprinkle with salt, black pepper, or your favorite herbs throughout baking.

→ How long should the potatoes be baked?

Bake at 425°F for about 1 hour, brushing with more butter halfway through for extra crispness and rich flavor.

→ What can I serve alongside these potatoes?

They pair well with grilled meats, roasted poultry, or a fresh garden salad for a well-rounded meal.