Baked Hasselback potatoes are a beautiful and flavorful side dish. Thinly sliced potatoes are brushed with garlic, lemon, and herbs, then roasted until crisp on the outside and creamy inside.

Two crispy hasselback potatoes ready to be served.

Hasselback potatoes are one of those dishes that look impressive but are surprisingly easy to make. The recipe comes from Sweden, where it was first served at the Hasselbacken restaurant in Stockholm.

The trick is making thin slices across each potato while keeping the bottom intact. As they bake, the slices fan out, creating crispy edges like fries and a soft, creamy center.

I love serving them at family dinners with oven-roasted vegetables or a fresh green salad. They also make a stunning side for holiday tables.

Recipe Highlights

  • Easy to make: Just a few basic ingredients and steps.
  • Beautiful presentation: Hasselbacks look impressive on any table.
  • Customizable: Top with Parmesan, crispy bacon, breadcrumbs, or chopped nuts for extra crunch.

Key Ingredients and Easy Swaps

  • Potatoes: Russets get extra crispy edges, Yukon Golds stay soft and creamy, baby potatoes are perfect for mini Hasselbacks, and sweet potatoes add color and a touch of sweetness.
  • Oil: I usually use extra virgin olive oil. You can swap with melted butter for a richer taste.
  • Garlic: Fresh garlic gives the best flavor, but garlic powder works too.
  • Herbs: Fresh rosemary, thyme, parsley, or any dried herb mix all work well.
  • Seasonings: Sea salt or your favorite blend. Try my homemade rosemary-lemon sea salt or garlic and herbs salt.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Oven-Baked Hasselback Potatoes

  1. Prepare the potatoes: Wash and dry them, then slice a thin piece off the bottom so they sit flat. Cut thin slices across the top, stopping before you cut all the way through. Placing wooden spoons on each side helps.
  2. Season: Mix olive oil with garlic, rosemary, and lemon zest. Brush the mixture all over the potatoes, getting it into the slices.
  3. Bake: Roast at 200°C (400°F) for 20 minutes. Brush with more oil, gently fan out the slices, and bake for another 20 minutes. Repeat once more, then bake for 20–30 minutes until crisp on the edges and tender inside.
  4. Finish: Sprinkle with sea salt and fresh herbs. Serve hot and crispy.

Elena’s Tips

  • Choose similar-sized potatoes: Helps them cook evenly.
  • Keep the skin on: It crisps up and adds flavor.
  • Use a sharp knife: Makes slicing easier and cleaner.
  • Slice evenly and thin: About 1/8 inch thick gives the best texture.
  • Use chopsticks or wooden spoons: Place them on each side of the potato to avoid cutting all the way through.
  • Watch the baking time: It can vary depending on the potato size. Bake until the edges are crispy and the centers are tender.

How to Make Ahead & Store

Make-Ahead: Slice the potatoes and soak them in cold water to stop browning. Dry well before baking.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until hot. They won’t be as crispy but will still taste great.

Freezing: Not recommended, as the texture can change.

Two oven-baked hasselback potatoes on a white plate.

More Side Dish Recipes

If you’ve made these baked Hasselback potatoes, leave a comment and rating below. I’d love to know how they turned out for you.

Two baked hasselback potatoes on a white plate. Sea salt and lemons in the background.
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How To Make It: Baked Hasselback Potatoes

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4
(5 stars) 14 ratings
Baked Hasselback potatoes are an easy yet impressive side dish. The potatoes are thinly sliced, brushed with garlic, lemon, and herbs, then roasted until crispy on the outside and soft on the inside.

Ingredients

  • 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

Equipment

Instructions

Prepare

  1. Scrub the potatoes clean and pat them dry.
  2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Slice a thin layer off the base of each potato so they won't roll around while you cut them.

Slice

  1. Place the potato cut-side down on a cutting board. Put a chopstick or wooden spoon on each side to stop the knife from going all the way through.
  2. Using a sharp knife, cut thin, evenly spaced slices (about 1/8 inch apart) across the potato. The chopsticks will help prevent cutting too deep. Repeat with the rest of the potatoes.

Season

  1. In a small bowl, mix olive oil, rosemary, lemon zest, and garlic.
  2. Place the potatoes on the baking sheet and brush them all over with the oil mixture.

Bake

  1. Bake for 20 minutes. Remove from the oven, brush with more oil, and gently separate the slices with a knife to let the oil soak in.
  2. Return to the oven and bake for another 20 minutes.

Final bake

  1. Brush with the remaining oil, sprinkle with sea salt, and bake for 20-30 more minutes, until the edges are crispy and the centers are fork-tender.

Serve

  1. Take the potatoes out of the oven, sprinkle with fresh, chopped rosemary, and serve hot.

Notes

  • Potatoes: Any type works, including Russets, Yukon Gold, baby potatoes, or sweet potatoes.
  • Olive oil: Can be swapped with melted butter for a richer flavor.
  • Cutting tip: Place chopsticks or wooden spoons along each side of the potato to prevent slicing all the way through.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or bake at 350°F (175°C) for 10 minutes. They won’t be as crispy but still taste great.
  • Nutrition: Based on 1 medium potato (180 g / 6.35 oz).

Nutrition

Serving: 1 potato, Calories: 260 kcal, Carbohydrates: 31.7 g, Protein: 3.7 g, Fat: 13.7 g, Saturated Fat: 1.9 g, Sodium: 581.5 mg, Fiber: 3.8 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Sides
Cuisine: Swedish