Crispy Hasselback Potatoes

Several hasselback potatoes resting in individual baking dishes.

Course: Side Dish or Entree

Cuisine: American, Swedish

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 270kcal

Author: Kris Longwell

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!

Print Recipe

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.

Video

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