These crispy hasselback potatoes are an easy, impressive way to serve potatoes at the table. With under 10 minutes of prep time, simple ingredients and bold flavour, they make a great side for weeknight meals or special occasions.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Hasselback Potatoes
- Substitutions
- Variations
- How to make Hasselback Potatoes
- Leftovers
- Recipe FAQs
- What to serve with hasselback Potatoes
- You might also like
- Hasselback Potatoes Recipe
Why this recipe works
Hasselback potatoes transform a basic spud into a showstopping side. Thin, fanned slices crisp up on the outside while the centres stay soft and fluffy. The added herb and garlic seasoning soaks into the slits, giving each bite concentrated flavour. They’re versatile, easy to scale and ideal for using up potatoes you already have on hand.
Ingredients to make Hasselback Potatoes
- Olive oil — a neutral oil with a high smoke point (or avocado oil). Melted butter also works for a richer finish.
- Garlic granules — for a warm garlic note; substitute minced fresh garlic if you prefer.
- Rosemary and thyme — fresh herbs are best, but dried will work in a pinch.
- Salt — flaky sea salt highlights the herbs and enhances the potato’s natural flavour.
- Potatoes — small to medium starchy potatoes (Maris Piper, russet, or Yukon Gold) that are similar in size so they cook evenly.
See the recipe card below for exact quantities.
Substitutions
- Oil: Use butter or a half-and-half mix of butter and oil to prevent burning and add richness.
- Herbs: Swap in sage, parsley or basil for a different flavour profile.
- Potatoes: Russet, Yukon Gold or red potatoes are fine. Sweet potatoes will work but won’t crisp as much.
Variations
- Spicy: Add cracked black pepper, cayenne or red pepper flakes for heat.
- Cheesy: Sprinkle grated Parmesan or cheddar over the potatoes near the end of baking for golden, melty tops.
- Herb butter: Brush garlic or herb butter into the slits for extra aroma and richness; use dairy-free butter for a vegan option.
How to make Hasselback Potatoes
Step 1: Wash and dry the potatoes. Using a sharp knife, make thin, even slices across each potato, stopping before you cut all the way through. Place chopsticks or spoon handles along each side of the potato to act as guards if that helps.
Step 2: Mix the salt, chopped rosemary, thyme and garlic granules in a small bowl to create the seasoning.
Step 3: Place the potatoes on a rimmed baking sheet or in a baking dish. Drizzle with oil and sprinkle the herb salt, fanning the potato slices slightly so the oil and seasoning reach between the layers.
Step 4: Roast in a preheated oven at 200°C fan (about 390°F) for 1 hour, until golden brown and crisp on the edges. Check toward the end of cooking and baste any exposed slices with oil or butter if needed.
Hint: Line your baking sheet with parchment paper for easier cleanup.
Leftovers
Store leftovers in a sealed container in the fridge and reheat in the oven or air fryer for best texture. Cooked hasselback potatoes don’t freeze well, so enjoy them within a few days.
Recipe FAQs
The name comes from Hasselbacken, the Stockholm restaurant where this style of sliced, roasted potato was first served. The technique produces a dramatic, fan-like presentation with crisp edges and tender interiors.
Hasselbacking means slicing a food almost all the way through in thin, even cuts so the pieces remain attached at the base. This increases surface area for crisping and lets seasonings penetrate between the layers.
Either works. Fresh herbs give brighter aroma, but dried herbs are a convenient substitute.
What to serve with hasselback Potatoes
Hasselback potatoes pair well with many mains. Popular choices include roasted or grilled fish, roasted vegetables, sausages, plant-based mains and simple protein dishes. They also work well alongside salads or steamed greens.
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Hasselback Potatoes
Ingredients
- 1 kg potatoes (Maris Piper recommended)
- handful flaky sea salt
- 2 sprigs rosemary, diced
- 2 sprigs thyme, diced
- ½ tsp garlic granules
- olive oil, for drizzling
Instructions
- Slice each potato into thin, even cuts most of the way through, using chopsticks or spoon handles beside the potato as guards.
- Finely dice the rosemary and thyme and mix with salt and garlic granules.
- Place potatoes in a large baking dish, drizzle with olive oil and sprinkle the herb salt into the slits and over the potatoes.
- Bake at 200°C fan (390°F) for 1 hour until golden and crisp. Remove and serve immediately.
Notes
Substitutions & Variations: See the Variations section above for ideas like cheese, spice or herb swaps.
To Store: Keep in a sealed container in the fridge and reheat in an oven or air fryer within a few days.
To Freeze: Cooked potatoes don’t freeze well; eat within a few days.
Tips: Use chopstick guards to avoid cutting through, push oil and herbs into the slits for maximum flavour, and use flaky sea salt for best results.
Nutrition
