Hasselback Potatoes Butter Garlic

Hasselback potatoes are a showstopper side that can easily elevate any meal with their gorgeous look and deep crispiness. Each thin, precise slice allows the buttery flavors and aromatics to soak right in making every bite a perfect balance of crunch and tenderness. These have become my go-to for everything from Sunday dinners to holiday tables because they always leave guests reaching for seconds.

I first tried Hasselback potatoes for a family get-together one winter and was amazed by how easy it was to get that beautiful look. Now my kids call dibs on the crispiest slices every time.

Ingredients

• Russet or Yukon Gold potatoes: provide the fluffy interior and sturdy skin that stand up to slicing and roasting Make sure to pick firm unblemished potatoes for even cooking
• Unsalted butter melted: allows you to control the seasoning and delivers rich crispy tops Look for butter with a deep yellow color for the best flavor
• Olive oil: adds another layer of flavor and keeps the potatoes moist during roasting Go for extra virgin olive oil if you can
• Fresh garlic minced: infuses savory notes that reach deep between every slice Pick plump cloves with tight skin for freshness
• Sea salt: brings out the earthy potato flavors and helps crisp the edges Use flaky or coarse salt for best effect
• Freshly ground black pepper: brightens everything with a gentle kick For the best aroma grind just before using
• Fresh parsley and thyme: lift the dish with color and herbaceous freshness Flat leaf parsley is my favorite for flavor and looks
• Grated Parmesan cheese (optional): for a savory nutty finish Pick a block and grate fresh for that melt-in finish

Instructions

Prep the Oven:

Set your oven to 425°F 220°C Give it a good preheat so the potatoes start roasting immediately for a crispy skin Make sure your baking sheet is lined with parchment paper to keep cleanup easy

Prepare the Potatoes:

Wash and scrub each potato thoroughly using a brush if needed Dry well so the skins roast instead of steam Keep the skin on for extra flavor and texture

Slice the Potatoes Hasselback Style:

Place each potato on a cutting board Lay a wooden spoon or a pair of chopsticks along the sides to stop your knife as you slice Cut thin slices about one eighth inch apart be careful to stop before cutting all the way through Gently fan each potato open after slicing

Mix the Fat and Seasonings:

In a small bowl combine the melted butter olive oil minced garlic sea salt and freshly ground black pepper Make sure the garlic is fully distributed for even flavor Brush the mixture generously over the potatoes especially working it between the slices

First Roast:

Arrange the potatoes onto your baking sheet with space between them Brush with half the butter mixture again sneaking some between the slices Roast uncovered for thirty minutes until the slices begin to fan out and the surfaces start to brown

Baste and Finish Roasting:

Remove the tray and brush the potatoes with the remaining butter mixture Make sure every nook and cranny gets a bit of fat Return to the oven for another twenty minutes roasting until the edges are crispy deep golden and the centers are fork tender

Garnish and Serve:

Pull the potatoes from the oven Sprinkle with fresh parsley thyme and a dusting of grated Parmesan if you like Serve hot and enjoy those crispy ridges

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My favorite part is tucking extra garlic or herb sprigs into the slices for even more fragrance Watching my family pull apart the fan-shaped slices always starts a friendly battle for the crispiest edges

Storage Tips

If you have leftovers let them cool completely Store tightly sealed in the fridge for up to three days To reheat place them back on a baking tray and bake at 375°F until hot and crisp again I never use the microwave with these as the potato loses its prized texture

Ingredient Substitutions

For a vegan version simply use plant-based butter and skip the cheese If you love smokiness try adding a pinch of smoked paprika or using smoked sea salt instead Prefer a cheesy center Pop a sliver of your favorite cheese between slices during the last ten minutes of baking

Serving Suggestions

These pair beautifully with roasted meats grilled seafood or even as a main for a veggie plate I sometimes make them mini using new potatoes for party appetizers or top each with sour cream and chives for a loaded potato experience

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Finish with a sprinkle of bright fresh herbs and serve immediately for maximum crispiness. These potatoes always spark delight and disappear in minutes.

Recipe Questions & Answers

→ How do you achieve crispy edges on Hasselback potatoes?

Brush the potatoes thoroughly with the butter mixture and roast at a high temperature for golden, crisp edges.

→ Can you use different types of potatoes?

Russet or Yukon Gold potatoes work best, but any large, firm potato can be used for similar results.

→ Is it possible to make them dairy-free?

Yes, swap regular butter for plant-based butter and omit Parmesan cheese for a dairy-free option.

→ What other herbs complement this dish?

Rosemary, chives, or even dill can be added for an extra layer of herbal flavor.

→ How do you slice Hasselback potatoes evenly?

Use a sharp knife, making shallow, even cuts and leaving the base intact to hold the potato together.

→ What are some serving suggestions?

Serve these potatoes alongside roasted meats, poultry, seafood, or as a vegetarian highlight.