Baked Hasselback Potatoes
If you’ve never tried Baked Hasselback Potatoes, you’re missing out!
Thinly sliced potatoes are lightly infused with garlic, lemon, and herbs, then roasted in the oven until crispy and golden on the outside, soft and creamy on the inside.
This is a show-stealing side dish that looks like it took all day to make but only takes a few minutes to prepare.
What is a Hasselback potato?
I love serving Hasselback potatoes when we have guests, I always get lots of compliments!
A Hasselback potato is simply a baked potato, except that the potato is cut into very thin slices almost down to the bottom. As the potato bakes, the slices fan out for an impressive presentation.
If you like baked potatoes and french fries, you will love this recipe because it combines both methods in one dish. You get the crispy edges of fries and the tender center of a baked potato.
They pair perfectly with countless main dishes, and you can switch things up with different seasonings and toppings.
Ingredients and substitution suggestions
- Potatoes – I prefer to use starchy potatoes (like Russet, Idaho, or Yukon gold potatoes) as they hold their shape and crisp up beautifully, but any kind of potato will work.
- Oil – Extra virgin olive oil is called for in the recipe. Melted butter or avocado oil make also fine substitutes.
- Garlic -Fresh is best.
- Herbs – Fresh rosemary, finely chopped. Can be replaced with thyme or parsley or your favorite fresh/dried herbs
- Lemon zest – Grated.
- Seasonings – I used my homemade rosemary-lemon sea salt.
How to make easy sliced potatoes
These baked potatoes look like they are difficult to make, but in fact, they’re incredibly simple.
Slice – You start by cutting a layer off of the bottom of each potato, just enough so they don’t roll. Then you cut slits across the potatoes with a sharp knife, taking care not to cut all the way through.
Season– Brush the potatoes with a mixture of olive oil, garlic, rosemary, and lemon zest, making sure it gets in between the slices.
Bake – Bake until golden and crispy. The potatoes will fan out during cooking and take on their accordion-like shape.
A few tips to get perfect results every time!
- Potatoes -Use medium-sized potatoes, they will be easier to cut than large ones. Also, make sure they are similar in size so they finish baking at the same time.
- Keep the skin on – The skin will crisp up in the oven. Remember to wash them and scrub them with a brush then dry the skin before cutting.
- Use a sharp knife – Like a chef’s knife or a pairing knife.
- Make thin, close to each other cuts – The tighter your cuts, the more fanning action will happen as the potato bakes. Cut your potato slices to about 1/8 inch in thickness. Even slices ensure even baking!
- Use a pair of wooden spoons or chopsticks as safety guards – Place your potato between a pair of wooden spoons or chopsticks so you don’t accidentally slice all the way through the potato.
Frequently Asked Questions
The name comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe was first introduced in 1953.
It depends on the size of the potatoes. I’ve found that on average they take about 1 hour but you may need a little more or a little less. Bake until the potatoes are crispy on the edges and easily pierced in the middle with a paring knife.
Place on a baking sheet and bake at 350 degrees F (175 degrees C) for 10 minutes or until hot. They will not be as crispy as freshly baked, but still delicious.
More potato recipes you might like:
- Garlic Parmesan Mini Hasselback Potatoes
- One Pan Baked Chicken and Potatoes
- Healthy Mexican Baked Sweet Potatoes
- Sweet Potato Soup
- Garlic Parmesan Mini Hasselback Potatoes
If you make this Hasselback potato recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
How To Make It: Baked Hasselback Potatoes
- 4 medium potatoes
- 4 tablespoons extra virgin olive oil
- 1 clove garlic finely chopped
- 1 teaspoon fresh rosemary leaves finely chopped + extra for garnish
- 1 teaspoon lemon zest grated
- sea salt I used my rosemary-lemon sea salt
- Scrub the potatoes and pat them dry.
- Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper.
- Slice a thin layer off the base of the potatoes so they will not roll around.
- Place a potato on a cutting board with the cut side down and a chopstick or a wooden spoon on either side of the potato.With a sharp knife, cut thin vertical slices from one end to the other, being careful not to cut all the way through (the chopsticks should keep you from accidentally cutting too deeply).
- In a small bowl, combine the olive oil, rosemary, lemon zest, and garlic.
- Place the potatoes on the baking sheet and brush them all over with the infused oil.
- Place in the oven and bake for 20 minutes.
- Remove from the oven and brush all over again with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices.
- Put them back in the oven for 20 minutes.
- Brush the potatoes one last time with the remaining oil, sprinkle generously with sea salt, and return them to the oven for 20/30 minutes or until crispy and golden on the exterior and soft on the inside.
- Remove from the oven, sprinkle the baked Hasselback potatoes with chopped rosemary, and serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.