Hasselback Potatoes with Butter

These Hasselback Potatoes are the showstopping side dish that turns basic russets into a crisp buttery fan of flavor Thinly sliced but left whole they bake up tender on the inside with edges that brown and crisp perfectly I make these for family gatherings and always watch them disappear before anything else on the table

I love how this recipe makes basic potatoes the most talked-about part of dinner My kids used to beg for mashed potatoes but now they ask for these on birthdays and holidays

Ingredients

• Russet potatoes: provide the ideal structure and natural starch needed for crisping up during baking choose firm evenly shaped potatoes with no sprouts for best results
• Unsalted butter: creates a rich deeply flavored finish and helps crisp the potato slices melting it ensures easy brushing between each delicate layer
• Kosher salt: enhances the potato flavor without overpowering look for flakes that dissolve well
• Freshly cracked black pepper: brings just the right touch of heat to complement the buttery flavor use coarse ground for texture
• Extra salt and pepper: let you finish to taste at the table prefer a final sprinkle of flaky salt or a grind of pepper just before serving

Instructions

Heat the Oven:

Arrange your oven rack in the middle for even baking then preheat to four hundred twenty five degrees Fahrenheit

Slice the Potatoes:

Place one potato between two chopsticks or wooden skewers This stops your knife from cutting all the way through Slice straight down every one eighth inch along the potato leaving the bottom part connected Repeat for all potatoes

Prepare for Baking:

Set the sliced potatoes on an unlined baking sheet Brush with half of the melted butter making sure to work some into the slits so every slice gets coated Season all sides with salt and pepper

Start Baking:

Transfer the sheet to the oven Bake the potatoes for thirty minutes This initial roasting sets the structure and begins crisping the fanned tops

Open and Butter Again:

Remove the potatoes and gently fan out or separate the slices with a thin knife or fork Brush the rest of the melted butter into the openings Push butter as deep as you can so every bite gets flavor

Finish Baking:

Bake another thirty to thirty five minutes until the potatoes are deeply golden crisp at the edges and fork tender in the center

Serve Warm:

Bring the potatoes to the table hot from the oven Sprinkle with extra salt and pepper to taste Serve immediately for maximum crispiness

My favorite part is brushing the butter between each slice It reminds me of cooking these with my son who insists on taking over the basting brush each time we make them

Storage Tips

Store any leftover Hasselback potatoes in an airtight container in the refrigerator for up to three days For best texture reheat in the oven or an air fryer to restore their crispiness Avoid the microwave as it can make the slices soggy

Ingredient Substitutions

Try sweet potatoes instead of russets for a touch of natural sweetness Olive oil can stand in for butter if needed For extra flavor sprinkle with garlic powder smoked paprika or fresh herbs between bastes

Serving Suggestions

Hasselback potatoes look stunning beside roast chicken turkey or steak For a fresh and vibrant finish top with chopped chives sour cream or a light dusting of parmesan cheese

Cultural and Historical Context

The original Hasselback potato recipe started at a Stockholm restaurant called Hasselbacken and has been around since the nineteen fifties It is prized for its elegant presentation and easy preparation making it a staple at Scandinavian holiday tables

Seasonal Adaptations

Spring calls for serving with fresh green herbs In summer pair with grilled meats and a squeeze of lemon For cozy autumn and winter toss in some rosemary or thyme with the butter

Success Stories

A neighbor once brought these to our block party and I barely got one before the platter vanished I started making double batches after that to keep everyone happy

Freezer Meal Conversion

You can freeze baked Hasselback potatoes after cooling Wrap them individually in foil and store in a freezer bag Thaw and reheat in the oven for a nearly fresh texture

Melted butter and perfectly cut slices make all the difference Serve these piping hot and watch them vanish faster than any other side dish

Common Recipe Questions

→ How do I achieve even, thin slices?

Use chopsticks as guides on either side of the potato to prevent cutting through. Slice evenly at 1/8-inch intervals.

→ Why use melted butter instead of oil?

Melted butter adds rich flavor and helps create a golden, crisp texture on the potato edges.

→ Can different potatoes be used?

Russet potatoes work best for their size and starch, but Yukon Golds are a good alternative for a creamier result.

→ How can I ensure the potatoes crisp up?

Bake at a high temperature and brush with butter twice: before and during baking, especially in the slits.

→ What toppings go well after baking?

Try fresh herbs, grated cheese, sour cream, or crumbled bacon to customize the finished dish to your taste.