Crispy Hasselback Potatoes

Crispy Hasselback potatoes always bring me back to a chilly evening when I wanted something cozy yet a little fancier than my usual roasted side dish so I decided to try the slicing technique I had seen in cookbooks. To my surprise the potatoes came out of the oven golden and crispy on the edges while the insides stayed buttery soft and from that moment they became my go-to for dinner parties and lazy Sundays alike.

What I love most is how they look more complicated than they actually are so they easily impress guests without adding stress to the kitchen. I’ve made countless variations over the years and every single time they deliver those perfect salty crispy ridges that I just can’t get enough of.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Small or medium Yukon gold potatoes – These hold their shape and bake up buttery and tender inside with a crisp skin
• Olive oil – Helps the edges crisp up while adding a delicious savory flavor
• Melted butter – Combines with olive oil to deliver golden brown perfection and deeper flavor
• Garlic – Infuses the butter with a warm bold taste that permeates the potatoes
• Paprika – Adds a mild smoky note and beautiful color to the crispy edges
• Salt – Essential for drawing out moisture and enhancing every bite
• Black pepper – Adds a little sharpness to balance the richness
• Fresh chives or parsley – A bright fresh garnish that adds color and contrast

Tools You’ll Need

• Sharp knife – I use this to slice the potatoes thinly without cutting all the way through
• Wooden spoon handles or chopsticks – These help guide the knife so I don’t accidentally slice all the way through the potato
• Small saucepan – I melt the butter and infuse it with garlic for brushing on the potatoes
• Pastry brush – Ideal for getting the buttery mixture into every slice of the potatoes
• Baking sheet – A flat surface allows the potatoes to roast evenly
• Parchment paper or foil – Makes cleanup easy and prevents sticking

Instructions

Step 1:

I preheat the oven to 425°F and line a baking sheet with parchment paper so I have everything ready before I start slicing.

Step 2:

I place a potato between two wooden spoon handles and carefully make thin slices across the top stopping just before the knife hits the spoon handles so the base stays intact.

Step 3:

In a small saucepan I melt butter with olive oil and add minced garlic and paprika letting it simmer briefly to infuse the flavors.

Step 4:

I brush each potato generously with the garlic butter making sure to get into every slice then I sprinkle them with salt and pepper all over.

Step 5:

I bake the potatoes for 45–55 minutes brushing them with the remaining garlic butter once or twice during baking to enhance crispiness.

Step 6:

When they’re golden brown and the edges are crisp I remove them from the oven and let them cool for just a few minutes before garnishing with fresh chives.

Tips

I always dry the potatoes well before slicing so the skins crisp up better in the oven.

Using smaller potatoes helps them cook faster and more evenly.

If I want extra crispiness I turn the broiler on for the last 2–3 minutes but I watch them closely!

Leftovers reheat well in the oven or air fryer so I often make a few extra.

Ways to Serve

I love serving these crispy Hasselback potatoes as a show-stopping side with roasted chicken, grilled steak, or even alongside a hearty vegetarian main like stuffed bell peppers. They also work beautifully as an appetizer just add a dollop of sour cream or a drizzle of cheese sauce. During the holidays, they make a gorgeous and tasty alternative to mashed potatoes, especially when sprinkled with festive herbs like rosemary or thyme.

Frequently Asked Questions

How do I keep Hasselback potatoes from falling apart?

Using wooden spoon handles or chopsticks while slicing helps keep the bottom of the potato intact which holds everything together.

Can I make crispy Hasselback potatoes ahead of time?

Yes! I often slice and prep them earlier in the day then store them in the fridge and bake them fresh just before serving.

What’s the best potato to use for Hasselback potatoes?

I prefer Yukon gold or red potatoes because they hold their shape well and get crisp without drying out.

How do I reheat leftovers?

I reheat them in a 375°F oven or in the air fryer for about 5–10 minutes to bring back their crispy edges.

See You in the Kitchen

I hope you give these crispy Hasselback potatoes a try they’re simple to make yet bring a touch of elegance and a whole lot of flavor to any meal. Let me know how yours turn out and feel free to experiment with your own spice blends or toppings!

Happy Cooking!

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