Looking for a potato side dish that feels fancy but won’t stress you out in the kitchen? I get it—we all want to serve something that looks impressive without spending hours on prep work or needing culinary school skills to pull it off.
That’s exactly why Hasselback potatoes are such a winner. They look like you put in way more effort than you actually did, they’re crispy on the outside and creamy on the inside, and you can season them however you like based on what’s already sitting in your pantry.
Why You’ll Love These Hasselback Potatoes
- Crispy on the outside, fluffy on the inside – The thin slices create crispy edges while keeping the center perfectly tender, giving you the best of both worlds in every bite.
- Simple ingredients – You only need potatoes, olive oil, salt, and optional garlic and rosemary to make these look and taste impressive.
- Perfect for special occasions – These potatoes look fancy enough for holiday dinners or dinner parties, but they’re easy enough to make any night of the week.
- Customizable flavors – The accordion-style cuts let the garlic and rosemary infuse into every slice, and you can easily swap in your favorite herbs and seasonings.
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 hold their shape well during cooking, plus they get nice and crispy on the outside. Russet potatoes also work really well since they’re starchy and create those crispy edges we’re after, though they can be a bit more delicate to slice. Red potatoes are another option if that’s what you have on hand, but they tend to be a bit waxier and won’t get quite as fluffy on the inside. Whatever type you choose, just make sure they’re firm and free of any soft spots or excessive sprouting.
Options for Substitutions
While Hasselback potatoes are pretty straightforward, here are a few swaps you can make:
- Potatoes: Russet potatoes are the classic choice because they crisp up nicely, but you can use Yukon golds for a creamier texture. Just pick potatoes that are similar in size so they cook evenly. Avoid waxy potatoes like red or fingerlings – they won’t get that crispy edge you’re looking for.
- Extra virgin olive oil: You can swap this with melted butter for a richer flavor, or use avocado oil if you prefer. Vegetable oil works too, though it won’t add much flavor.
- Rosemary: Fresh thyme sprigs make a great substitute if you don’t have rosemary on hand. You could also use dried herbs – just use about 1 teaspoon of dried rosemary or thyme instead of the fresh sprigs.
- Garlic: If you’re out of fresh garlic, you can skip it entirely or sprinkle on some garlic powder (about 1/2 teaspoon) mixed with the oil instead. The fresh garlic adds nice flavor, but the potatoes will still taste great without it.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Hasselback potatoes is slicing all the way through, which turns them into regular potato slices instead of the accordion shape you’re after – place chopsticks or wooden spoons on either side of the potato to act as a guide and stop your knife before it cuts through completely.
Another common error is not slicing the potatoes thin enough, which prevents them from fanning out and getting crispy – aim for cuts about 1/8 inch apart for the best results.
Don’t skip brushing oil between the slices before baking, as this is what creates those crispy, golden edges that make Hasselback potatoes special, and be sure to baste them with the garlic-infused oil from the pan halfway through cooking for extra flavor.
If your potatoes aren’t opening up nicely in the oven, gently press down on them with a spatula after 20 minutes of baking to help fan out the slices.
What to Serve With Hasselback Potatoes?
Hasselback potatoes are pretty impressive on their own, so they pair well with simple proteins like roasted chicken, grilled steak, or baked salmon. Since these potatoes are already loaded with garlic and rosemary, I like to keep the rest of the meal straightforward – maybe some roasted green beans or a crisp Caesar salad on the side. They’re also great alongside pork chops or lamb, where the crispy potato edges soak up any pan juices. If you’re going vegetarian, serve them with a big hearty salad or some sautéed mushrooms for a complete meal.
Storage Instructions
Store: Hasselback potatoes are best enjoyed fresh from the oven while they’re still crispy on the outside. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days, though they’ll lose some of that crispy texture.
Reheat: To bring back some of that crispiness, reheat your potatoes in the oven at 375°F for about 10-15 minutes. The microwave will work in a pinch, but you’ll end up with softer potatoes instead of crispy ones.
Make Ahead: You can slice the potatoes a few hours ahead and keep them in a bowl of cold water in the fridge to prevent browning. Just make sure to pat them completely dry before adding the oil and seasonings, or they won’t crisp up properly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 80-90 minutes |
| Total Time | 95-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1250-1450
- Protein: 18-22 g
- Fat: 60-66 g
- Carbohydrates: 170-200 g
Ingredients
- 4 garlic cloves (thinly sliced)
- 3 rosemary sprigs (fresh)
- 1/4 cup extra virgin olive oil (I use California Olive Ranch)
- 1 1/4 tsp kosher salt
- 1/4 tsp kosher salt
- 5 to 6 potatoes (8 oz each, Yukon Gold preferred)
- 1 1/2 tsp extra virgin olive oil
Step 1: Preheat the Oven and Prepare Potatoes
- 5 to 6 potatoes (8 oz each, Yukon Gold preferred)
Preheat your oven to 200°C (400°F), or 180°C (fan-forced).
Cut a thin slice off the base of each potato to help them sit flat.
Place each potato between two chopsticks or spatulas to prevent cutting all the way through.
Slice the potatoes thinly, about 2mm per slice, so you achieve the classic Hasselback look with thin fanned slices.
I find that using the chopsticks really helps keep things even and speeds up the process.
Step 2: Season and Begin Baking the Potatoes
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp kosher salt
- sliced potatoes from Step 1
Drizzle each sliced potato with 1 1/2 teaspoons of extra virgin olive oil, ensuring it gets into the crevices, and sprinkle over 1/4 teaspoon kosher salt, spreading evenly.
Arrange the potatoes on a baking tray, cut side up.
Bake in the preheated oven for 30 minutes, allowing the slices to start fanning apart as they cook.
Step 3: Add Aromatics and Continue Baking with Basting
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp kosher salt
- 4 garlic cloves (thinly sliced)
- 3 rosemary sprigs (fresh)
- partially baked potatoes from Step 2
Remove the potatoes from the oven.
Pour over 1/4 cup of extra virgin olive oil, making sure to coat each potato, and sprinkle with 1 1/4 teaspoons of kosher salt.
Scatter the thinly sliced garlic and rosemary sprigs across the baking tray.
Return to the oven and bake for another 40 minutes.
Every 10 minutes, use a brush to baste the potatoes generously with the oil from the tray (try to get the oil down between the slices for even crisping).
I like to really push the basting brush between the slices for maximum flavor.
Step 4: Crisp the Potatoes for a Golden Finish
- basted potatoes with aromatics from Step 3
Increase the oven temperature to 220°C (425°F), or 200°C fan-forced.
Baste the potatoes again with the oil from the tray.
Bake for a further 10-15 minutes, until the edges are deeply golden and crispy.
Serve immediately while hot, with the crispy edges enjoyed at their best.
For a bold flavor, I like to crank up the heat at the end and let the edges get extra crispy—you can always pull them out when they’ve reached your perfect level of crunch.
Golden Hasselback Potatoes
Ingredients
- 4 garlic cloves (thinly sliced)
- 3 rosemary sprigs (fresh)
- 1/4 cup extra virgin olive oil (I use California Olive Ranch)
- 1 1/4 tsp kosher salt
- 1/4 tsp kosher salt
- 5 to 6 potatoes (8 oz each, Yukon Gold preferred)
- 1 1/2 tsp extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F), or 180°C (fan-forced). Cut a thin slice off the base of each potato to help them sit flat. Place each potato between two chopsticks or spatulas to prevent cutting all the way through. Slice the potatoes thinly, about 2mm per slice, so you achieve the classic Hasselback look with thin fanned slices. I find that using the chopsticks really helps keep things even and speeds up the process.
- Drizzle each sliced potato with 1 1/2 teaspoons of extra virgin olive oil, ensuring it gets into the crevices, and sprinkle over 1/4 teaspoon kosher salt, spreading evenly. Arrange the potatoes on a baking tray, cut side up. Bake in the preheated oven for 30 minutes, allowing the slices to start fanning apart as they cook.
- Remove the potatoes from the oven. Pour over 1/4 cup of extra virgin olive oil, making sure to coat each potato, and sprinkle with 1 1/4 teaspoons of kosher salt. Scatter the thinly sliced garlic and rosemary sprigs across the baking tray. Return to the oven and bake for another 40 minutes. Every 10 minutes, use a brush to baste the potatoes generously with the oil from the tray (try to get the oil down between the slices for even crisping). I like to really push the basting brush between the slices for maximum flavor.
- Increase the oven temperature to 220°C (425°F), or 200°C fan-forced. Baste the potatoes again with the oil from the tray. Bake for a further 10-15 minutes, until the edges are deeply golden and crispy. Serve immediately while hot, with the crispy edges enjoyed at their best. For a bold flavor, I like to crank up the heat at the end and let the edges get extra crispy—you can always pull them out when they've reached your perfect level of crunch.
