Hasselback potatoes are a fun and unique side dish that combines crispy, golden edges with tender, fluffy interiors, making them a delicious addition to any meal. They pair perfectly with a black and blue burger, baked honey mustard chicken, or a festive holiday ham, elevating your dining experience with their impressive presentation and delightful flavor.
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🥔 The Ingredients
With just a handful of ingredients, you can create these uniquely delicious potatoes, showcasing the perfect blend of flavors and textures in every bite.
🌿 Substitutions and Variations
- Potatoes – Russet potatoes are ideal for this dish; however, gold (Yukon) or yellow potatoes work wonderfully. Sweet potatoes and yams are also delicious, especially during the holiday season.
- Cheese – Grated Parmesan is what we recommend, but, feel free to try other types. Go sparingly, but melty mozzarella or cheddar would be delicious. Remember not to add the cheese and herb mixture until the very end.
- Herbs – We love the addition of chives and fresh thyme, but rosemary, tarragon, and sage are all delicious, too. We recommend fresh, but, in a pinch, you could go with dried (just use a teaspoon each).
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip – Cutting the Potatoes
To make cutting the potatoes easy and to help ensure you won’t slice all the way through, follow these steps:
- Slice off about ⅛th inch lengthwise from the bottom. This will allow the spud to sit steady.
- Then, position a couple of chopsticks, dowel rods, or even wooden spoon handles on each side of the potato.
- Slowly make thin slices down until you reach the chopsticks/rod/spoon.
- Repeat with other potatoes.
How To Make Crispy Hasselback Potatoes
- Step 1: Cut off a thin lengthwise slice from the bottom of the potato.
- Step 2: Secure the potato with chopsticks and cut into thin slices without cutting all the way through.
- Step 3: Brush the potatoes with melted butter and then sprinkle liberally with salt.
- Step 4: Bake the potatoes and then top with a mixture of breadcrumbs, Parmesan cheese, and herbs.
- Step 5: Drizzle butter over the tops of the potatoes.
- Step 6:
Place under the broiler for a couple of minutes. Serve at once, garnished with chopped parsley.
🍽️ How to Serve
- We love to serve these in individual baking dishes. Just make sure your guests know the dishes are hot!
- You can also place them all on a large platter with a pair of tongs or spatula and let guests grab their own.
- It’s not a bad idea to have extra melted butter on hand for guest to drizzle more on their hasselback potatoes, if they want!
Expert Tip
In order to eliminate the chance of anyone burning themselves on a hot dish, broil them in a large baking dish, and then use a spatula to transfer them to the individual dishes. NOTE: This is not how we show it in the video, but we strongly recommend not serving piping hot dishes to guests or family!
Frequently Asked Questions
As is often the case, there is some dispute over this, but most agree, it originated from a restaurant called “Hasselbacken” in the 1940s in Sweden. But did it really? If you’re interested, read a little more about it here.
You can prep the potatoes by slicing them up to 24 hours in advance. You must keep them submerged in water in a container. Keep the toppings in a container with a lid, too. About an hour before serving, drain the potatoes and pat them completely dry with paper towels.
Russet, gold, yellow, sweet, and yams are all ideal.
😋 Other Side-Dish Recipes to Try
Ready to make the best potato dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Crispy Hasselback Potatoes
Video
Equipment
- baking dish with aluminum foil
Ingredients
- Cooking spray or butter
- 8 medium russet potatoes
- 6 tablespoon unsalted butter divided, melted
- 1 teaspoon Kosher salt plus more for serving
- 4 tablespoon Italian bread crumbs
- 3 tablespoon Parmesan cheese grated
- 1 tablespoon chives chopped
- 1 teaspoon thyme fresh, chopped
Instructions
- Preheat oven to 375°F.
- Line a rimmed baking sheet with foil. Spray the foil with cooking spray or softened butter.Cooking spray
- For each potato, cut a thin slice lengthwise from the bottom of the potato so they stand without rolling back and forth. Place chopsticks (or dowel rods or spoon handles) on either side of the potato. Cut the potatoes crosswise into ⅛-inch-thick slices, stopping the knife when it reaches the chopsticks to prevent slicing completely through the spud. Repeat with all potatoes. Set each potato on the prepared baking sheet.8 medium russet potatoes
- Brush 2 tablespoon of melted butter over the tops of the potatoes. Liberally sprinkle salt over the tops. Cover tightly with another piece of foil and bake in the oven (covered) for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are easily pierced with the tip of a sharp knife.6 tablespoon unsalted butter, 1 teaspoon Kosher salt
- While the potatoes are baking, stir together in a small bowl the breadcrumbs, Parmesan cheese, chives, thyme, and ½ teaspoon salt.4 tablespoon Italian bread crumbs, 3 tablespoon Parmesan cheese, 1 tablespoon chives, 1 teaspoon thyme
- Sprinkle the breadcrumb mixture over the tops of the baked potatoes, using a couple of forks to help spread the potatoes open so some of the mixture falls in between the crevices. Drizzle another 3 tablespoon of melted butter over the breadcrumb mixture.
- Turn your oven broiler on HIGH. Keep the rack in the center of the oven and place the baking sheet with the prepared potatoes on it and broil for about 5 minutes, or until just starting to brown on top. Keep an eye on them, don't let them burn!
- Place the potatoes and garnish with chopped parsley, if desired. Serve hot with additional melted butter and salt on the side.
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