✔ Updated · step photos, the chopstick slicing trick and make-ahead tips
Hasselback potatoes are whole potatoes sliced thin like an accordion, then roasted until every edge is crisp and the middle stays fluffy. My chopstick trick makes the slicing foolproof, and a second brush of garlic butter does the rest.
At a glance
The one tip that matters: Slice each potato between two chopsticks. The knife stops on the sticks every time, so you get deep, even cuts without ever slicing all the way through.
Why You'll Love These Hasselback Potatoes
- Crispy edges and a fluffy middle, the best of fries and baked potatoes in one.
- They look like you tried really hard, but the slicing takes about 10 minutes for a whole tray.
- Easy to flavor, with garlic rosemary butter here and cheesy and smoky variations below.
The Best Potatoes for Hasselback Potatoes
The potato you pick changes the texture more than anything else. Here's how the usual suspects compare.
| Potato | Texture | Verdict |
|---|---|---|
| Yukon Gold | Thin skin, creamy and buttery inside, holds its shape | My pick, and the one in the recipe card |
| Russet | Crispiest edges, fluffiest middle, more fragile | Great if you slice carefully; may need 10 more minutes |
| Red potatoes | Waxy, firm, less crisp | Fine for small ones; they don't fan as much |
| Sweet potatoes | Soft and sweet, browns fast | Roast at 400°F and watch the edges |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick Yukon Golds. They're the best potatoes for Hasselback: thin skin, creamy middle and they hold their shape. Russets get crispier but can split; red potatoes stay waxy. Choose potatoes of a similar size so they finish together.
- Thin and even wins. Slices about 1/8 inch apart fan out beautifully. Too thick and they won't open; too thin and the top can break off. I use my sharpest chef's knife; a dull one drags and tears.
- Brush twice. The first coat seasons the outside. The second, after 35 minutes when the slices have opened, gets butter right down between them. That's where the crisp edges come from, and the kitchen smells amazing at this point.
- No parboiling needed. Medium potatoes roast through in about an hour. If yours are very large or you're short on time, microwave them whole for 4 to 5 minutes after slicing, then brush and roast for about 40 minutes.
- Watch the garlic. I learned this one the hard way: garlic in the oven for an hour can go bitter. Warming it gently in the butter first and keeping it mostly on top, not in the hot pan, keeps it sweet.
Crispy Garlic Rosemary Hasselback Potatoes
8
servings20
minutes1
hour5
minutes180
kcal1
hour25
minutesCrispy Hasselback potatoes: Yukon Gold potatoes sliced thinly between two chopsticks so they stay joined at the base, brushed with garlic rosemary butter and oil, basted halfway and roasted at 425°F until the fans are golden and crisp and the centers are fluffy.
Ingredients
2 1/2 pounds Yukon Gold potatoes, similar size (about 8 medium)
3 tablespoons olive oil
2 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 tablespoon fresh rosemary, finely chopped (from 2 to 3 sprigs)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
flaky sea salt and grated Parmesan, to finish (optional)
Directions
- Heat the oven to 425°F with a rack in the middle. Line a sheet pan with parchment. Scrub the potatoes well and dry them.
- Lay a potato between two chopsticks or wooden spoon handles. Cut thin slices, about 1/8 inch apart, straight down until the knife hits the chopsticks, so the base stays joined. If a potato wobbles, trim a thin sliver off the bottom so it sits flat. Repeat with the rest.
- Melt the butter with the olive oil in a small pan over low heat. Stir in the garlic and rosemary and take it off the heat after 1 minute, before the garlic browns.
- Set the potatoes on the sheet pan, cut sides up. Brush them with about half of the garlic butter, nudging a little between the slices, and season with the kosher salt and pepper.
- Roast for 35 minutes. The slices will start to fan open. Brush with the remaining garlic butter, gently easing it between the slices.
- Roast for another 25 to 30 minutes, until the edges are deep golden and crisp and a skewer slides easily into the center. Finish with flaky salt and a little Parmesan if you like, and serve hot.
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Hasselback Potato Variations
- Cheesy: tuck thin slivers of cheddar or Gruyère between the slices for the last 10 minutes of roasting.
- Loaded: top with sour cream, crispy bacon bits and chives, like the filling in TGI Fridays-style potato skins.
- Parmesan herb: mix 1/4 cup grated Parmesan with thyme and sprinkle it on with the second brush of butter.
- Smoky: add 1 teaspoon smoked paprika to the garlic butter.
- Mini Hasselbacks: use baby potatoes, slice the same way and roast for 35 to 45 minutes total.
What to Serve With Hasselback Potatoes
They're a showstopper next to a roast chicken, steak or a holiday roast. For a big holiday table, serve them alongside sweet potato casserole and a green vegetable. Need more ideas? Browse my favorite potato side dishes.
Frequently Asked Questions
What are the best potatoes for Hasselback potatoes?
Yukon Gold potatoes are the best all-rounder: buttery, creamy inside and sturdy enough to slice thinly without falling apart. Russets give crispier edges and a fluffier middle but are more fragile. Pick medium potatoes, about 4 to 5 ounces each, that are similar in size and shape.
Do you parboil Hasselback potatoes?
I don't, and you don't need to. Medium potatoes cook through in about an hour at 425°F. Parboiling whole potatoes makes them hard to slice cleanly, so if you want to save time, microwave them for 4 to 5 minutes after slicing instead, then brush and roast for about 40 minutes.
How do you keep Hasselback potatoes from cutting all the way through?
I lay each potato between two chopsticks or wooden spoon handles and slice down until the knife hits them. A large wooden spoon cradling the potato works too. Trim a thin sliver off the bottom first if the potato rolls.
Can you make Hasselback potatoes ahead of time?
Slice them up to a few hours ahead and keep them covered in cold water in the fridge so they don't brown, then dry them very well before brushing and roasting. Roasted potatoes reheat at 400°F for 10 to 15 minutes until crisp and steaming hot.
Can you freeze Hasselback potatoes?
Yes, roasted ones. Cool them completely, freeze on a tray, then pack them in a freezer bag for up to 2 months. Reheat from frozen at 400°F for 25 to 30 minutes, until hot all the way through and crisp again. Raw sliced potatoes don't freeze well; they turn gray and watery.
🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.
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