This is the easiest Hasselback Potato Recipe you’ll ever find!
And it’s the yummiest one, too! Whole potatoes are sliced almost to the bottom, fanned out, and then oven-baked with seasoned butter, herbs, and cheese. Each slice is tender and delicious, while the outer skin comes out crispy and flavorful. Make Hasselback potatoes as an elegant side dish, or make mini Hasselbacks for a tasty appetizer sure to please a crowd. It’s easy and fun to prepare this classic side dish for a special dinner, and it’s also a big hit on game day too!
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What are Hasselback Potatoes?
- Named after a Swedish restaurant called ‘Hasselbacken’ in the 1940s, a chef trainee created this easy but impressive looking side dish and it’s been a restaurant favorite ever since!
- Hasselback potatoes look extra fancy when they’re on a plate with a swanky Tomahawk Ribeye Steak, or this tender Pork Loin Roast With Pears. Or cook them as a vegetarian main dish served with a cheesy gratin topping made from seasoned breadcrumbs, cheese, butter, or eggs.
Ingredients and Variations
POTATOES: Russets are best for baking because of their high starch content which produces a fluffy interior and crispy skin. Technically, any potato will work, as long as they are sliced evenly apart, they will bake properly. Sweet potatoes will work, too, but they will take a bit longer to bake and work best if they are peeled.
CHEESE: Cheddar and Parmesan have sharp, distinctive flavors for Hasselback potatoes. Gruyere, Swiss, Bleu Cheese, or Feta can also be used instead of Cheddar.
SEASONINGS: Salted butter and a handful of fresh herbs like parsley, thyme, sage, and chives have mild flavors, but any seasoning will do as long as it complements the other foods being served. Spices like garlic and onion powder can be added to the butter as well.
TOPPINGS: Load up in between the slices with bacon bits, chives, chopped black olives, diced red peppers, or a dollop of sour cream.
How to Make Hasselback Potatoes
These potatoes are more simple to make than you think, and the results are fantastic!
- Wash potatoes. Leave the skin on or peel it off, if desired.
- Thinly slice each potato from one end to the other, in equal slices about ¾ of the way down, being careful to keep the potato in one piece. PRO TIP: Line the handle of a wooden spoon along the length of the potato to use as a guide, or place the potato between two wooden spoons and slice straight down (it’s easier than it sounds)!
- Place them in a baking dish and gently fan them out. Sprinkle with salt, drizzle with butter and then sprinkle on herbs (as per recipe below).
- Sprinkle cheese over potatoes after they’ve baked for 50 minutes. Then bake another 10 -15 minutes until tops are browned and cheese is melted. PRO TIP: Place Hasselback potatoes under the broiler to make the tops extra crispy. Garnish with extra herbs, if desired.
In the Air Fryer:
- Prepare potatoes as directed in Steps 2 through 4.
- Air fry in a single layer for 15 minutes.
- Brush again with butter and sprinkle on more cheese.
- Cook until potatoes are tender and crisp.
On the Grill:
- Prepare potatoes as directed in Steps 2 through 4.
- Wrap the potatoes securely in foil and place on the grill for 30 minutes.
Storing Hasselback Potatoes
Keep leftover Hasselback potatoes in a covered container in the refrigerator up to 4 days. Reheat potatoes in the microwave, or wrap in foil and heat in the oven. Freeze them wrapped tightly in plastic and then in a zippered bag for up to 3 months. Thaw before reheating.
Chop leftovers and add to a stir fry, a soup, or an omelet. Hasselback potatoes can be turned into Cheesy Scalloped Potatoes, or added to a fun and easy Cabbage and Potato Foil Pack.
Other Easy Potato Side Dishes!
- Potato Wedges – quick 10 minute prep.
- Rosemary Potatoes – delicious flavor.
- Baby Potatoes Recipe – with dill and butter.
- Oven Roasted Potatoes – so easy to make.
- Air Fryer Baked Potatoes – perfectly fluffy and delicious.
Hasselback Potato Recipe
- 4 potatoes medium sized
- ½ teaspoon kosher salt or to taste
- 2-3 Tablespoons butter melted
- 2-3 Tablespoons chopped fresh herbs (parsley, thyme, sage, chives, or other herbs) or 2-3 teaspoons dried herbs
- 4 Tablespoons cheddar cheese shredded
- 2 Tablespoons parmesan cheese shredded
- Preheat oven to 425°F.
- Wash and dry potatoes. If you prefer, or if the skin is tough, peel potatoes.
- Thinly slice the potatoes straight down about ¾ of the way through*, being careful to not slice all the way through. Place in a baking dish and carefully fan the potatoes open slightly.
- Sprinkle with salt, drizzle with butter, and sprinkle with herbs.
- Bake for 50 minutes. Sprinkle with cheese and bake for 10-15 more minutes, until potatoes are cooked through and lightly browned.
- Garnish with additional herbs if desired.
- Microwave on high for 10 minutes, rearranging at 5 minutes.
- Sprinkle with cheese and microwave on high for 4-6 more minutes, or until potatoes are cooked through.
- Allow to rest for 5 minutes. Garnish with additional herbs if desired.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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