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.
AMAZING recipe! Make sure to cut your potatoes thinly so that it cooks through. We love the flavors and how beautiful it looks
Thank you, Min for the lovely feedback.
Excellent side dish! And so elegant when they come out browned and sizzling. My family said this was their favorite way to have potatoes now. thanks!
I don’t know if you can call potatoes “beautiful,” but this is sure a beautiful way to display them! And it looks so delicious too!
I was looking for something a little different to serve as a side for dinner tonight, I ran across your recipe and had to try it. Fantastic!
This is my kind of side dish! It was perfect with our steak last night. Going to keep these hasselback potatoes in our side dish rotation!
The ingredients for this recipe are so simple and things that I have in my pantry at all times. I think this would be an easy-to-make side dish that will impress last-minute guests!
Love these potatoes, they turn out so crispy and flavorful! I’ll definitely be making these again.
We just love potatoes. These hasselback potatoes were delicious too. Had them along with baked chicken and paired so well. My kids ate the potatoes first than the chicken!
These were absolutely wonderful.
However, the PRINT function is not working for the recipe.
Thanks Theresa. I just checked and the recipe prints. Is there any particular browser you are using>
I made these hasselback potatoes to serve with my roasted chicken and they were the star of the show. I love how beautiful the dish turned out, but even more so how tasty they were.
Thank you, Marta, for the lovely feedback.