Crispy Hasselback Potatoes Slices
Sliced baked hasselback potatoes are crispy on the outside and tender on the inside. They are very easy to prepare and the perfect side to many main courses. Impress dinner guests with their fancy exposed crusts and creamy centers.
Baked potatoes can be a healthy side dish. In particular, these sliced Hasselback potatoes can accompany just about any main course.
The trick to getting these potatoes sliced crisp is to ensure you have thin slices. Getting perfect potato slices is easy with a mandolin or even with the right knife (a sharp knife) and a cutting board.
Why make these potatoes?
- They are probably the best-tasting potatoes. Crisp on the edges but soft and fork-tender on the inside. Of course, the seasoning and melted butter add flavor and make these the most delicious!!
- They are great on their own with your favorite toppings or sides, such as sour cream with green onions. But they are also the perfect side dish for any main course, whether cooking chicken, beef, lamb, or a vegetarian meal.
- Most of the ingredients in this recipe are simple pantry staples. The best part is that they are easier to make than mashed or baked potatoes.
- Leftovers keep well in the fridge in an airtight container for a few days. Warm them in the microwave for a few seconds, covering them with a wet paper towel.
Ingredients and substitutes
- Potatoes – You can make these with almost any potatoes you have on hand. You can use russet potatoes. I like using red potatoes for these, but I have also tried them with Yukon gold potatoes and other starchy potatoes.
- Fat – The butter gives the potato a crisp skin and golden edges on the outside. And olive oil or vegetable oil prevents the butter from burning. Also, I love adding a little extra oil to this because that oil is flavored with garlic and is absolutely delicious with crusty bread.
- Garlic – I like to use freshly grated, not sliced or minced garlic. The sliced or minced tend to burn easily.
- Seasoning mixture – You can use a minimum seasoning of salt, pepper, and fresh herbs like chopped parsley. But I want to add some dried oregano, thyme, or rosemary. I often like to add some smoked hot paprika for variation and, of course, some parmesan cheese for that nutty flavor.
Step-by-step: Sliced Hasselback potatoes
- Preheat the oven to 425°F / 220°C/ Gas Mark 6
- Seasoning – In a small bowl, combine all the seasoning ingredients.
- Clean – Peel the potatoes and slice them into thin slices. Pat them dry with paper towels.
Pro tip – Ensure the slices are dry or excess moisture will stew, not roast the potatoes. - Season – Place the dry slices in a large bowl and drizzle the olive oil and seasoning.
Pro tip – I like to shake the pan with the slices and seasoning, adding a little at a time.
- Pan – Generously brush a 12-inch skillet or heavy-bottom pan with olive oil. Layer the potato slices in an accordion style, making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil.
Pro tip – Make sure each potato slice gets some of the oil/butter. This will ensure they stay moist as they release steam in the oven. - Bake – Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have a beautiful light golden color on the edges. Sprinkle with chopped parsley.
Pro tip – When entertaining, I like to add a generous brush of melted butter to add more flavor. - Enjoy!
Tips for Success
- Use any potatoes you want. Make sure to buy potatoes of a similar size so they cook at the same time.
- Also, using smaller or medium-sized potatoes when entertaining looks prettier and has less waste.
- I’ve peeled the potatoes, but you can keep the potatoes skin-on. Just make sure to scrub them properly.
- Slice the potatoes thin, but most importantly, evenly, so they cook evenly.
- A cast iron skillet works better for giving crisp edges. Do not use a baking tray or baking sheet, as you will lose all the wonderful pan juices.
- If you want the potatoes crispier, baste them with butter more often than 2 or 3 times.
- These potatoes are best made just before serving. But leftovers will keep in an air-tight container in the fridge.
Baked Sliced Hasselback Potatoes
Baked Hasselback potatoes have thin, crispy edges and soft, creamy centers. They take some time and finesse to make, but the results are well worth it! The perfect side to impress guests on special occasions.
Video
Ingredients
- 2 lb (900 g) Potatoes (or 6 medium) russet, red skin or Yokon
Seasoning
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Dried oregano
- 1 tsp Paprika sweet smoked or hot
Plus
- 4 tbsp (60 ml) Olive oil
- 4 tbsp (55 g) Melted butter
- 2 tbsp Parsley fresh, Finely chopped
Method
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning – In a small bowl, combine all the seasoning ingredients.1 tsp Kosher salt, 1 tsp Black pepper, 1 tsp Garlic powder, 1 tbsp Onion powder , 1 tbsp Dried oregano , 4 tbsp Melted butter, 1 tsp Paprika
- Clean – Peel the potatoes and slice them into thin slices. Pat them dry with paper towels.
- Season – Place the dry slices in a large bowl and drizzle the olive oil and seasoning.2 lb Potatoes
- Pan – Generously brush a 12-inch skillet or heavy bottom pan with olive oil. Layer the potato slices in an accordion style making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil.4 tbsp Olive oil
- Bake – Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have beautiful light golden color on the edges. Sprinkle with chopped parsley.2 tbsp Parsley
- Enjoy!
Notes
- Use any potatoes you want. Make sure to buy potatoes of a similar size so they cook at the same time.
- Also, using smaller or medium-sized potatoes when entertaining looks prettier and has less waste.
- I’ve peeled the potatoes, but you can keep the potatoes skin-on. Just make sure to scrub them properly.
- Slice the potatoes thin, but most importantly, evenly so they cook evenly.
- A cast iron skillet works better for giving crisp edges. Do not use a baking tray or baking sheet, as you will lose all the wonderful pan juices.
- If you want the potatoes crispier, baste them with butter more often than 2 or 3 times.
- These potatoes are best made close to serving time. But, leftovers will keep in an air-tight container in the fridge.
Equipment you will need
Nutrition
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Frequently asked questions
What are Hasselback potatoes?
I believe that they got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken in Stockholm, and these were first served in 1953.
What else can you layer with these potato slices?
You can stuff the layers with cheese, bacon, tomato slices, and cold cut/pastrami. Sprinkle some parmesan on top for the final 10 minutes of baking. Of course, adding these ingredients will soften the potatoes as well.
Can I make these in potatoes in an air fryer?
Yes, you can layer the slices in a smaller pan to fit inside an air fryer basket. Preheat the fryer to 190 °C for 3 to 5 minutes. Then, bake these covered for 15 minutes, then uncovered for another 15 minutes.
I love doing these for pot luck as they can stand alone or complement a main meal. They also make beautiful wreaths for the table for Christmas dinner! Add some rosemary sprigs for presentation! My only question is when you talk about using fresh grated garlic as opposed to minced etc to avoid burning – this doesn’t appear to be in the recipe at all and I’m not sure if I can substitute the garlic powder for fresh garlic and what the quantities would be. Thanks
Hey Mel, Yes! I love taking these with me to potlucks and family dinners. They are always so impressive.
I love grated garlic because it melts into the potato with the butter and herbs. Sometimes I even use garlic powder to avoid any garlic pieces. Not everyone loves biting into garlic pieces.
Also, if you notice, when you mince garlic or slice garlic, it can burn easily in the oven. But, if you bury them in the potato and avoid direct oven heat on them, it should be ok.
Hope I answered your question. Please feel free to comment if you have any more questions.
Happy Holidays to you and your family.
Thank you – I’ll replace the garlic powder with grated garlic next time and I’m good to go 🙂 Happy holidays to you too!
SO good – I put 2 rosemary sprigs around the middle circle to help the ‘wreath” effect for a Christmas pot luck dinner my family went to. Everyone loved these, they disappeared very fast – compliments from the kids & adults alike
Thank you so much Mel, for the lovely feedback.
I made this recipe yesaterday and it came out so delicious and was very easy to prep. Going to make it again for the Thanksgiving dinner next week 😉
Thank you for the lovely feedback Veronika.
Such a pretty way to prepare potatoes. Love how golden and crispy they are too…looks so delicious!
I love hasselback potatoes but usually don’t peel them or present them in this beautiful way. Will be using this version for our Christmas table! These potatoes look fantastic!
Such an easy and delicious dish to make for tonight’s dinner.
I am so excited to make this for everyone.
I made these potatoes for dinner last night, and they turned out great! Very delicious and full of flavor. A nice change up to the usual potatoes as a side dish.
Thank you for the lovely feedback Ann.
I made these for dinner tonight and they were a huge success. Thanks for an easy and delicious recipe!
Thank you, Dennis
Brilliant recipe excellent execution will try that out Christmas Eve at the homeless shelter