Vertical slicing and an extra-long roast in the oven make these potatoes both beautiful and delicious. Look at all those crispy edges!
When is a baked potato not a baked potato? When it’s a hasselback potato!
These crispy, crunchy, buttery potatoes with their accordion-like appearance take only a little more effort than a baked potato and are a knockout when served alongside a special dinner. Think holiday roast, date night steak, or Easter ham.
Where Do Hasselback Potatoes Originate?
A Swedish chef at a restaurant called Hasselbacken in Stockholm back in the 1950s purportedly invented these potatoes. Rest his soul and bless him to the nines.
How to Cut Hasselback Potatoes
Here’s how it works: Slice the potatoes thinly, accordion style, but stop short of cutting all the way through so the slices remain attached at the bottom. Leave them unpeeled!
Here’s a trick! To help guide your slices, place a chopsticks on either side of the potato while you cut — this will help to keep you from accidentally slicing through.
Drizzle the potatoes with plenty of butter and olive oil, and sprinkled with salt. Give them an extra-long roast in the oven so that the insides have time to become creamy and the outsides turn golden and crisp.
What Kind of Potatoes Work Best for Hasselback?
You can use just about any potato with this method, but I like Yukon Golds for their creamy texture and because the fist-sized potatoes are usually just the right size for one person. But don’t rule out larger Russets and sweet potatoes, or even small red potatoes. These also make good hasselback potatoes; just keep an eye on the portion sizes.
How to Season Hasselback Potatoes
We have dressed these potatoes simply with salt, pepper, melted butter, and olive oil. Other herbs such as thyme or rosemary in combination with the parsley would do nicely here, as would using all butter or all olive oil. You also could gussy up your potatoes with garlic, breadcrumbs, chopped nuts, Parmesan or other cheese.
But really, why would you? These frilled potatoes are decidedly scrumptious all on their own, and deserve their place in spud heaven as is.
How to Reheat Hasselback Potatoes
To reheat, place on a baking sheet or baking dish and bake at 350°F for 10 to 15 minutes, or until hot all the way through.
OTHER POTATO RECIPES TO LOVE!
- Scalloped Potatoes with Caramelized Onions and Gruyere
- Crispy Hash Browns
- Roasted New Potatoes
- Slow Cooker Mashed Potatoes
- Crispy Parmesan Potato Stacks
Updated November 10, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe. Follow me on Pinterest Save It Print
Crispy Hasselback Potatoes Recipe
- Prep time: 15 minutes
- Cook time: 1 hour, 15 minutes
- 6 Yukon gold potatoes, about 6 ounces each
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh parsley, plus more for garnish
- Flaky sea salt, to taste
1 Preheat the oven to 425ºF.
2 Slice the potatoes: Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.
Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.
3 Season the potatoes: In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.
4 Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.
More from Sally