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.
Table of Content
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 slices of potato is easy with a mandoline or even with the right knife (sharp knife) and a cutting board. In this post, I will show you how.
Why make these potatoes?
- They are probably the best-tasting potatoes. Crisp on the edges but soft and fork-tender tender on the inside. Of course, the seasoning and melted butter adds flavor and make these the most delicious!!
- They are great on their own, with your favorite toppings or side such as sour cream with green onions. But they are also the perfect side dish for any main course, whether you are cooking chicken, beef, lamb, or a vegetarian meal.
- Also, most of the ingredients in this recipe are simple pantry staples.
- And, the best part is, they are easier than making mashed potatoes or baked potatoes.
- These sliced potatoes are a real crowd-pleaser, always appreciated for their crispy crust and creamy insides.
- Today, I am making them with whole potatoes, but you can also make these with potato slices placed in an accordion style.
- Leftovers keep well in the fridge in an airtight container for a few days. Warm them in the microwave for a few seconds covered 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 is what gives the potato 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 just salt, pepper, and fresh herbs like chopped parsley. But, I like 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.
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 - Make sure 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 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 similar size potatoes so they cook at the same time.
- Also, using smaller or medium size 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 too.
- 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.
- And 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.
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 will 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 190C for 3 to 5 minutes. Then bake these covered for 15 minutes then uncovered for another 15 minutes.
Printable Recipe
Baked Sliced Hasselback Potatoes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 118kcal
Adjust Servings Here: 4 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (900 g) Potatoes ((or 6 medium) russet, red skin or Yokon)
Seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Dried oregano
- 1 teaspoon Paprika (sweet smoked or hot )
Plus
- 4 tablespoon (60 ml) Olive oil
- 4 tablespoon (55 g) Melted butter
- 2 tablespoon Parsley (fresh, Finely chopped)
Instructions
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning - In a small bowl, combine all the seasoning ingredients.1 teaspoon Kosher salt, 1 teaspoon Black pepper, 1 teaspoon Garlic powder, 1 tablespoon Onion powder, 1 tablespoon Dried oregano, 4 tablespoon Melted butter, 1 teaspoon Paprika
- Clean - Peel the potatoes and slice them into thin slices. Pat them dry with paper towels. Pro tip - Make sure 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.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. 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.4 tablespoon 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.Pro tip - When entertaining, I like to add a generous brush of melted butter to add more flavor.2 tablespoon Parsley
- Enjoy!
Recipe Notes & Tips
- Use any potatoes you want. Make sure to buy similar size potatoes so they cook at the same time.
- Also, using smaller or medium size potatoes when entertaining look 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 too.
- 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.
Nutrition Information
Calories: 118- kcalCarbohydrates: 1- gProtein: 1- gFat: 13- gSaturated Fat: 7- gCholesterol: 31- mgSodium: 809- mgPotassium: 11- mgFiber: 1- gSugar: 1- gVitamin A: 546- IUVitamin C: 3- mgCalcium: 14- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Tammy
Such a pretty way to prepare potatoes. Love how golden and crispy they are too...looks so delicious!
Jacqueline Debono
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!
Jamie
Such an easy and delicious dish to make for tonight's dinner.
I am so excited to make this for everyone.
Ann
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.
Veena Azmanov
Thank you for the lovely feedback Ann.
Dennis
I made these for dinner tonight and they were a huge success. Thanks for an easy and delicious recipe!
Veena Azmanov
Thank you, Dennis
Maurice Alexander
Brilliant recipe excellent execution will try that out Christmas Eve at the homeless shelter