Crispy, perfectly seasoned, and so scrumptious, these Garlic Butter Hasselback Potatoes are going to be your new go to favorite! Your family is going to be so impressed when you set these on the table for dinner!
These amazing spuds go perfectly with any sort of protein. Try Air Fryer Steak with Garlic Herb Butter, Chicken Breast, or Cast Iron Skillet Pork Chops. They are also just fabulous on their own.
Hasselback potatoes are so popular because of their visual appeal, but they also have incredible taste and texture. The thin cuts turn ultra crispy and almost chip like. The inside will be soft and lucious. The garlic, butter and herbs will pool down in between the folds for flavor in every bite.
These dramatic looking potatoes are so easy! That’s the best part. They look so extravagant but they’re so simple it’s almost not fair. There is definitely a WOW factor to the look of these and the garlic butter gives a flavor to match. They are just as much fun to eat as to make. Make them today!
What are Hasselback Potatoes?
What’s in a name? These fanfare potatoes got their start in Sweden in the 1700s at the Hasselbacken Hotel in Stockholm. Thus their name Hasselback potatoes. They are simply ordinary potatoes thinly slices in such a way that when they bake the slices separate and create a fan like appearance. This allows for butter, herbs and seasonings to sink deep into the cracks and throughout the potatoes. They are crispy, flavorful and super impressive!
Hasselback Baked Potato Ingredients
Everyone assumes that these must be super hard because they look a little fancy. They are so easy! And so good! It takes just a little bit of time to cut them but it’s totally worth it.
- Potatoes: About 4-5 russets
- Butter: Melted
- Garlic: Fresh is best for this recipe but you can use jarred if your in a hurry.
- Fresh Rosemary, Thyme and Parsley: Finely chop the herbs.
- Salt and Pepper: To taste
Making Easy Hasselback Potatoes
- Prep: Preheat the oven to 425 degrees. Wash and pat dry your potatoes.
- Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper.
- Brush: Melt the butter in a small bowl and stir in the fresh herbs and garlic.
- Bake: Place the potatoes in a 9×13 baking dish. Brush with the butter and back for 40-60 min or till done.
How to Cut Hasselback Potatoes
There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier.
- Sharp knife: Make sure your knife is sharp and do not use a serrated knife. They’re not the right tool for the job
- Hasselback Cutter: Yes there is such a thing, and I use this one here found on Amazon.
- Spoons: If you don’t have a hasselback cutter never fear. Take two wooden spoons and place them on either side of your potato as you slice them. This will create a natural stop for your knife so you don’t accidently cut all the way through.
- Chopsticks: These will do the same thing as the spoons. Place on either side of the potato and again it will create a natural stop for your knife.
Perfect Garlic Hasselback Potatoes
The hardest part is the cutting, here are a few ideas to make it easier.
- Flavor: Experiment with flavors and seasonings. You can use chili powder, Italian seasoning, and ranch or create your own mix of flavors.
- Top it: Top these with cheese, sour cream, bacon, any of your favorite toppings or just a little bit more butter. You can eat them straight from the pan as well.
- Baste it: For more intense flavor save half of your seasonings and reapply half way through the cooking time. The potatoes will have opened up some and allow for more butter goodness to seep down it.
More Amazing Potato Recipes
Potatoes are just so good and good for you. They can be cooked in so many different ways and super filling. Got to love those potatoes.
- Crispy Potato Skins
- Classic Potato Salad
- Best Ever Baked Parmesan Garlic Potato Wedges
- Slow Cooker Cheesy Bacon Ranch Potatoes
- Garlic Ranch Smashed Potatoes
Garlic Butter Hasselback Potatoes
- 4-5 medium size russet potatoes
- salt and pepper to taste
- 1/2 cup butter melted
- 1 teaspoon fresh parsley finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 3 cloves garlic minced
- In a small bowl combine melted butter, parsley, thyme, rosemary and garlic. Place the potatoes in a 9x13 inch backing dish. Brush the garlic herb butter along the tops of the potatoes.
- Roast the potatoes for 40-60 minutes or until fork tender.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made these tonight and while they are very pretty and impressive in appearance, the amount of work you had to put in for the outcome was not worth it. Potatoes were mild at best in flavor and closely resembled a baked potato. Next time would just make baked potatoes to save time.
Also took much longer to bake and still have some a bit raw.
I’m so obsessed with these potatoes, I made them twice this week! They are very easy to cut, no special slicers or guides needed. I keep mine in just over an hour, they come out perfectly crisp and the roasted garlic and herbs are a beautiful bonus. I pour the butter mixture over the potatoes and baste them a few times throughout the roasting process. Before serving, I pour the butter & herb mixture from the bottom of the pan on top of the potatoes. I served this with the Perfect Juicy Chicken Breasts and a side arugula, olive oil and lemon salad.
Hot tip on slicing these easily:
Typically the best potatoes are small to medium size firm potatoes, so find a large wood spoon that will fit well with the bottom the potatoes, put a potato in the spoon and cut the slices down til the knifes edge hits the edge of the spoon. this way you can make sure to not cut too deep.
I made these for dinner tonight. Sliced them thinly, as directed, and they still took almost twice as long as the recipe states to get done. And my potatoes weren’t huge. Flavor was good, though.
I haven’t made these yet, but contemplating making for Thanksgiving.
1) Can these be made or prepared the night before?
2) Can I bake in a countertop oven?
You can slice them the night before–just soak them in water so they don’t turn dark, drain and cook the next day. I am a household of 1 and I always bake them in my countertop oven using the same directions.