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Home » Recipe Index » Scrumptious Sides

Crispy Hasselback Potatoes

Published: Nov 9, 2022 · Modified: Mar 31, 2025 by Kris Longwell · This post may contain affiliate links

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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.

A crispy hasselback potato that is topped with grated parmesan cheese and finely chopped parsley resting in an individual oval baking dish.
Jump to:
  • 🥔 The Ingredients
  • 🌿 Substitutions and Variations
  • How To Make Crispy Hasselback Potatoes
  • 🍽️ How to Serve
  • Frequently Asked Questions
  • 😋 Other Side-Dish Recipes to Try
  • Crispy Hasselback Potatoes

🥔 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.

An arrangement of ingredients for Hasselback potatoes on a wooden background including a block of romano cheese, a stick of butter, breadcrumbs, russet potatoes, and fresh herbs.

🌿 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

A person using a large knife to slice a thin strip from the side of a russet potato.
  1. Step 1: Cut off a thin lengthwise slice from the bottom of the potato.
A person cutting slices into a russet potato that is being held in place by two chop sticks.
  1. Step 2: Secure the potato with chopsticks and cut into thin slices without cutting all the way through. 
A person sprinkling the tops of sliced potatoes that are resting on a foil-lined baking sheet.
  1. Step 3: Brush the potatoes with melted butter and then sprinkle liberally with salt. 
A person sprinkling breadcrumbs and grated Parmesan cheese on the tops of hasselback potatoes that are each in their own individual baking dish.
  1. Step 4: Bake the potatoes and then top with a mixture of breadcrumbs, Parmesan cheese, and herbs. 
A person drizzling melted butter over the tops of baked hasselback potatoes.
  1. Step 5: Drizzle butter over the tops of the potatoes. 
Four hasselback potatoes in their own individual baking dishes that have fully cooked and crispy on top.
  1. 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

Where did the name Hasselback Potatoes come from?

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.

Can Hasselback Potatoes be prepped in advance?

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.

What is the best potato for Hasselback Potatoes?

Russet, gold, yellow, sweet, and yams are all ideal.

Several hasselback potatoes resting in individual baking dishes.

😋 Other Side-Dish Recipes to Try

  • An overhead view of a large black oval baking dish that is filled with an untouched gourmet green bean casserole that is topped with fried onion strips.
    Gourmet Green Bean Casserole
  • An overhead view of a white bowl filled with a wild rice pilaf with pecans and cranberries, as well as cubed apples, pancetta, and herbs.
    Wild Rice Pilaf with Pecans and Cranberries
  • A large oval platter holding five twice baked sweet potatoes that are topped with toasted marshmallows
    Twice Baked Sweet Potatoes
  • A baked oyster casserole in an oval black baking dish next to a grey napkin and a wooden spoon.
    Oyster Casserole

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!

Several hasselback potatoes resting in individual baking dishes.

Crispy Hasselback Potatoes

Crispy Hasselback Potatoes are such a delicious and unique side dish. If you like baked potatoes, you and your guests will absolutely love these! The crevasses allow the butter and breadcrumb topping to fill in the gaps and get crispy on the outside on tender on the inside! Perfect for the holidays or just a fun dinner at home with the family!
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Course: Side Dish or Entree
Cuisine: American, Swedish
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 8
Calories: 270kcal
Author: Kris Longwell

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.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The potatoes can be prepped up to just before baking them. If you do prep them in advance, place them in a pot of water (or a large container with a lid) and be sure they are submerged. If prepping the day before, keep them in the fridge. Drain and pat completely dry before proceeding with the recipe. 
If serving on individual plates/platters, we don’t recommend placing them under the broiler (as we did in the video). You don’t want your guests to burn their fingers if they touch the hot dish. Instead, finish the potatoes off on the baking sheet, and then use a spatula to transfer them to the individual dishes. 
We love serving these with plenty of extra butter. Some folks like butter more than others. Same for salt. Therefore, we let guests add more to their own liking. 
Leftovers will keep in the fridge for up to 4 days. Reheat in a 350°F oven for about 20 minutes. We don’t recommend freezing Hasselback potatoes. 

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 399mg | Potassium: 907mg | Fiber: 3g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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