This recipe was first published on Recipe Girl where I am a contributor. Hasselback Potatoes are a fun and delicious way to enjoy a potato. This hasselback potatoes recipe is a perfect cross between a baked potato and a roasted potato; they are crisp on the outside, while buttery soft and tender on the inside. These potatoes are the perfect side dish to any meal!
With it being November, I had to post a side dish recipe that would be perfect for Thanksgiving. Granted, you don’t HAVE to include this in your Thanksgiving spread, but it’s a good one! Everyone LOVES an easy hasselback potatoes recipe.
The fun thing about hasselback baked potatoes is their resemblance to French fries, or thick potato chips. Now, hear me out! hasselback potatoes are crisp on the outside and super soft and tender on the interior.
Come on, it’s practically like eating a French fry (or thick potato chip) but soooo much more elegant and sophisticated.
Can potatoes be fancy? No idea. But I showed these photos to my sister and she thought they looked fancy.
So… there’s your “Go ahead” to make these for a weeknight meal with family or a dinner party for the holidays with friends.
This is a versatile recipe suitable for anytime of year! Woot!
If you’re a newbie to this fancy potato recipe, I’ve got you covered! Let’s go over the steps for making this hasselback potatoes recipe.
How to make Hasselback Potatoes
Wash and dry 6 russet potatoes.
Let’s make the signature accordion cuts, we do this by using 2 chopsticks, wooden spoons, or metal handled spatulas in my case. I demonstrate how to do this in the picture above. The chopsticks or wooden spoons (or metal handles) should be placed parallel to one another with the potato in the center. Carefully cut 1/8″ inch slices along the length of each potato.
The bottoms of the potatoes should stay intact.
Mix the butter and garlic powder in a bowl. I used 1/4 teaspoon of garlic powder which doesn’t give a super strong garlic flavor. With that being said, adding 1/2 teaspoon is a great idea too. Really, it’s just up to you! This hasselback potato recipe is very versatile! You can add spices as you see fit.
Brush the butter along the tops of the potatoes, doing your best to get the butter in between all of the nooks and crannies. Don’t stress over it though. As the potatoes bake the slits will fan out.
Sprinkle the tops of the potatoes with salt and pepper.
Bake for 40 minutes.
Once they’ve baked for 40 minutes, pull the potatoes out of the oven. The cuts in the potatoes will start to fan out a bit more. (Pictured below).
Grab the butter mixture and brush half of the remaining butter over the tops of the potatoes. Place in the oven and bake for 15 minutes.
While the potatoes are baking, add 1 tablespoon of freshly chopped chives to the remaining butter. Mix that all together. Spread the butter/chive mixture overtop the potatoes and sprinkle with another douse of salt and pepper.
Bake for 5-10 minutes or until the potatoes are fork tender and fully cooked.
Remove the potatoes from the oven and garnish with the remaining chopped chives.
What kind of potatoes should I use to make Hasselback Potatoes?
I love russet potatoes so that’s what I used. I was raised in Idaho so russet potatoes are my go-to potato of choice.
However, you can use Yukon Gold, sweet potatoes, or red bliss potatoes to make hasselback potatoes.
Where do Hasselback Potatoes come from?
Hasselback potatoes are the Swedish version of a baked potato. It was in the 1700’s when the hasselback potatoes were invented at the Hasselbacken hotel and restaurant, located in Stockholm, Sweden.
This is one beautiful dish that stood the test of time.
Now that you’re armed and ready to make these, run into the kitchen and give it a go! It requires only minutes of prep and the oven does the remaining work.
This is the perfect hasselback potato recipe! I hope you add it to your dinner rotation, or better yet, Thanksgiving spread. ?
If you love this Hasselback Potatoes recipe, make sure you check out these recipes:
- Garlic Parmesan Roasted Carrots
- Butternut Squash and Kale (super healthy and so yummy!!)
- Buttery Brown Sugar Acorn Squash
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- 6 russet potatoes
- 1/2 cup butter - softened
- 1/4-1/2 teaspoon garlic powder
- 2 tablespoons fresh chives, divided - chopped
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.*
- Wash and dry potatoes, making sure to scrub the outsides clean, then pat dry.
- In a small bowl mix the softened butter and the garlic powder.
- Cut 1/8 inch slits in the potatoes, leaving the bottoms intact. Do this by placing 2 chopsticks or wooden spoons on a cutting board parallel to one another. Place the potato in the middle of the chopsticks. Cut 1/8" to 1/4" slices along the potato. Repeat the process with each potato.
- Place the potatoes on the baking sheet.
- Brush half of the butter mixture over the tops of potatoes.
- Sprinkle a generous amount of salt and pepper overtop each potato.
- Bake for 40 minutes.
- Remove the baking sheet from the oven and spread half of the remaining butter mixture over the tops of the potatoes. Bake for another 15 minutes.
- Now, add 1 tablespoon of the fresh chopped chives to the remaining butter. Mix to combine.
- Remove the potatoes from the oven and spread the chive/butter mixture over the tops of the potatoes. Bake for another 5-10 minutes or until the potatoes are fork tender and completely cooked.
- Remove from the oven and garnish with the remaining fresh chives. Enjoy!