Best Garlic Butter Hasselback Potatoes

If you ask me, Hasselback potatoes are one of the best ways to dress up a regular potato.

These accordion-style spuds get sliced thin but stay connected at the bottom, creating crispy edges that soak up all that garlic butter goodness. The slices fan out in the oven and get golden and crunchy on the outside while staying creamy on the inside.

They’re loaded with melted butter, fresh herbs like sage and thyme, and minced garlic that gets into every single cut. A generous sprinkle of cheddar and Parmesan melts right into those slices, and fresh chives add a pop of color at the end.

They look fancy enough for a dinner party but are easy enough for a weeknight side dish.

SAVE NOW

What Kind of Potatoes Should I Use?

For Hasselback potatoes, you’ll want to pick medium to large potatoes that are fairly uniform in size so they cook evenly. Yukon Gold potatoes are a great choice because they have a naturally buttery flavor and creamy texture that works perfectly with the garlic butter. Russet potatoes are another solid option – they get nice and crispy on the outside while staying fluffy inside. Red potatoes can work too, though they tend to be smaller and have a slightly waxier texture. Whatever you choose, look for potatoes that are firm with smooth skin and no soft spots or sprouts.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Russet potatoes are the classic choice for hasselback because they hold their shape well, but Yukon golds work great too and give you a creamier texture. Just avoid waxy red potatoes as they don’t fan out as nicely.
• Butter: You can replace some or all of the butter with more olive oil if you prefer, though you’ll lose some of that rich, buttery flavor. For a dairy-free version, use vegan butter or additional olive oil.
• Fresh herbs: Don’t have fresh sage and thyme? Dried herbs work fine – just use about 1 teaspoon of dried sage and ½ teaspoon of dried thyme since dried herbs are more concentrated.
• Cheddar and Parmesan: Mix and match your cheeses based on what’s in your fridge. Gruyere, mozzarella, or Swiss all melt nicely. You can also use all of one cheese instead of two varieties.
• Chives: Green onions or parsley make good stand-ins for chives. You could even skip the garnish entirely if you don’t have any fresh herbs on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hasselback potatoes is cutting all the way through the potato, which turns them into potato chips instead of that signature accordion shape – place chopsticks or wooden spoons on either side of the potato to act as a guard while you slice.

Skipping the initial roasting before adding the butter and cheese is another common error, as the potatoes need time to fan out and start getting tender before you load them up with toppings.

Make sure your butter mixture isn’t too hot when you brush it on, since scorching garlic tastes bitter and can ruin the whole dish, and don’t be shy about getting that butter deep into the cuts with a pastry brush or spoon.

Finally, keep an eye on the cheese during that second bake – if the tops start browning too quickly, tent the potatoes loosely with foil so the insides can finish cooking without burning the cheese.

SAVE NOW

What to Serve With Hasselback Potatoes?

These garlic butter hasselback potatoes are pretty filling on their own, but they pair beautifully with just about any protein you’d normally serve with a baked potato. I love serving them alongside a simple roasted chicken, grilled steak, or pan-seared pork chops – the crispy potato edges are perfect for soaking up any pan juices or sauce. If you’re going for a lighter meal, they work great with grilled salmon or a big Caesar salad on the side. You could also make them the star of the show by adding a dollop of sour cream and serving them with roasted vegetables like asparagus or green beans.

Storage Instructions

Store: Leftover hasselback potatoes can be kept in an airtight container in the fridge for up to 4 days. They’re great for meal prep and make an easy side dish throughout the week. Just keep in mind the cheese might soften a bit, but the flavor stays delicious.

Freeze: While you can freeze these potatoes for up to 2 months in a freezer-safe container, I’ll be honest – the texture changes quite a bit after freezing. The cheese and garlic butter freeze fine, but the potato texture becomes a little grainy once thawed.

Reheat: Pop them in a 350°F oven for about 15-20 minutes until heated through and crispy again. You can also microwave them for a quick option, but the oven really brings back that crispy texture on the edges. If they seem dry, brush on a little extra melted butter before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 40-50 g
• Fat: 110-125 g
• Carbohydrates: 130-150 g

Ingredients

For the potatoes:

• 6 potatoes (Russet or Yukon Gold work best)
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

For the garlic herb butter:

• 8 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 garlic cloves (finely minced)
• 1 tbsp sage (freshly chopped)
• 2 tsp thyme (freshly chopped)
• 1.5 tsp salt
• 0.5 tsp black pepper

For the topping:

• 5 oz cheddar cheese (shredded)
• 4 oz Parmesan cheese (freshly grated)
• 1/4 cup chives (finely sliced)

Step 1: Prepare Potatoes and Start Roasting

• 6 potatoes
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Preheat your oven to 425°F.

While it heats, slice your potatoes into thin ⅛-inch slices—I find the easiest way is to place a wooden spoon on either side of the potato as you slice; it acts as a guide and prevents you from cutting all the way through, keeping the potato intact at the base.

Arrange the sliced potatoes on a baking sheet, drizzle generously with olive oil, and season with salt and pepper.

Roast for 45-55 minutes until the potatoes are tender and the edges begin to crisp slightly.

Step 2: Prepare the Garlic Herb Butter

• 8 tbsp butter
• 3 garlic cloves
• 1 tbsp sage
• 2 tsp thyme
• 1.5 tsp salt
• 0.5 tsp black pepper

While the potatoes roast, melt the butter in a small saucepan over medium-low heat.

Add the minced garlic, sage, and thyme, stirring gently for about 1-2 minutes until fragrant—don’t let the garlic brown or it will turn bitter.

Season with salt and pepper, then remove from heat and set aside.

This aromatic butter will infuse and cool slightly while you wait for the potatoes.

Step 3: Add Butter, Cheese, and Return to Oven

• garlic herb butter mixture from Step 2
• 5 oz cheddar cheese
• 4 oz Parmesan cheese

Remove the partially roasted potatoes from the oven and carefully brush the garlic herb butter mixture from Step 2 over the top and between the slices.

Stuff the cheddar cheese between the potato slices, distributing it evenly across all potatoes, then generously sprinkle the freshly grated Parmesan on top.

I like to use freshly grated Parmesan here because pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly.

Return to the oven and roast for another 25-35 minutes until the cheese is melted and bubbly, and the potatoes are golden and tender.

Step 4: Finish and Serve

• 1/4 cup chives

Remove the hasselback potatoes from the oven and let them cool for 2-3 minutes.

Garnish generously with fresh sliced chives just before serving for a bright, onion-like freshness that cuts through the richness of the butter and cheese.

Best Garlic Butter Hasselback Potatoes

Delicious Best Garlic Butter Hasselback Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the potatoes::

• 6 potatoes (Russet or Yukon Gold work best)
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

For the garlic herb butter::

• 8 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 garlic cloves (finely minced)
• 1 tbsp sage (freshly chopped)
• 2 tsp thyme (freshly chopped)
• 1.5 tsp salt
• 0.5 tsp black pepper

For the topping::

• 5 oz cheddar cheese (shredded)
• 4 oz Parmesan cheese (freshly grated)
• 1/4 cup chives (finely sliced)

Instructions

 

• Preheat your oven to 425°F. While it heats, slice your potatoes into thin ⅛-inch slices—I find the easiest way is to place a wooden spoon on either side of the potato as you slice; it acts as a guide and prevents you from cutting all the way through, keeping the potato intact at the base. Arrange the sliced potatoes on a baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast for 45-55 minutes until the potatoes are tender and the edges begin to crisp slightly.
• While the potatoes roast, melt the butter in a small saucepan over medium-low heat. Add the minced garlic, sage, and thyme, stirring gently for about 1-2 minutes until fragrant—don't let the garlic brown or it will turn bitter. Season with salt and pepper, then remove from heat and set aside. This aromatic butter will infuse and cool slightly while you wait for the potatoes.
• Remove the partially roasted potatoes from the oven and carefully brush the garlic herb butter mixture from Step 2 over the top and between the slices. Stuff the cheddar cheese between the potato slices, distributing it evenly across all potatoes, then generously sprinkle the freshly grated Parmesan on top. I like to use freshly grated Parmesan here because pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly. Return to the oven and roast for another 25-35 minutes until the cheese is melted and bubbly, and the potatoes are golden and tender.
• Remove the hasselback potatoes from the oven and let them cool for 2-3 minutes. Garnish generously with fresh sliced chives just before serving for a bright, onion-like freshness that cuts through the richness of the butter and cheese.