Do you want to up your potato game with a recipe that people may have never seen before? Introducing Hasselback Potatoes! It’s everything I love about baked potatoes, just a little fancier. Whole potatoes are partially sliced into thin layers, which then open up when baked to produce cheap potatoes that are crunchy in all the right places. And soft all the way. And don’t worry, I’m sharing a simple tip to make the slicing part easier (spoiler: chopsticks!) This Hasselback potato recipe lets you show off a little, test your knife skills, and still end up with a side dish that feels very doable.
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Easy Baked Hasselback Potatoes
Hasselback potatoes are baked potatoes made with 1/8 inch cuts all over the potato, but not all the way through. These amazing gaps open up when the potato is baked and become a crunchy snack. Nervous about slicing it? I have a hack for you. Place chopsticks on either side of the potato to help guide the knife and prevent you from cutting all the way to the cutting board. Brush the potatoes with oil, kosher salt, pepper, and garlic powder, then pop them into a HOT oven and watch the magic happen. The little bits on the edges are crispy, delicious, and irresistible. These Hasselback Potatoes make the BEST side dish for any holiday, dinner party, or meal without costing you much at all!
- Russets are budget-friendly and reliable. I think russets are the best potatoes for making Hasselback potatoes because they are large, firm, bake well, and are cheap. When I was shopping for this recipe, I looked for long, uniform, oval-shaped potatoes so they would lie flat and cook more evenly. But almost any potato can be Hasselback, including Yukon Golds and even sweet potatoes. Keep in mind that cooking times will vary depending on size and type.
- Use something to stop your knife. Using chopsticks or a similar sized kitchen utensil (no more than 1 cm) can help guide the knife and prevent you from cutting the potato all the way through. Even so, it’s okay if you are Do cut it all off! It still tastes delicious.
- Try other spices. I keep this recipe very simple with salt, pepper, and garlic powder. Feel free to add dried herbs or spices like onion powder, paprika, chili powder, dried rosemary, thyme, or your favorite spice blend.
- Bake in a hot oven. I bake my Hasselback potatoes at a high temperature of 425°F. This helps it get crispy and helps prevent it from steaming and getting soggy.
- Walk in the middle of the road. I like to brush the potatoes with the remaining oil mixture halfway through baking because that’s when the layers start to open up. This helps the oil and seasonings penetrate deeper into all those little slices. You can actually brush it more than once if you want more flavor.
- Have fun and customize your Hasselback potatoes. In the past, I’ve tucked cheese, herbs, bacon or onions between the potato layers towards the end of the cooking process! Anything you like with baked potatoes will be delicious here. I’ve also shared some topping ideas to try below!
Hasselback Potatoes
Cost $3.45 recipe / $0.86 serving
These easy Hasselback Potatoes transform simple spuds into crispy, golden, fan-cut potatoes with plenty of room for your favorite toppings.
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Collect and prepare all ingredients. Preheat oven to 425°F and line a baking sheet with parchment paper. Wash and dry the potatoes.
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Place the potatoes flat side down on a cutting board. Place chopsticks or a similar sized kitchen utensil lengthwise on both sides of the potato.
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Using a sharp knife, make several 1/8-1/4 inch cuts along the length of the potato, avoiding cutting all the way through the bottom and through the potato. Chopsticks will help prevent you from cutting the potatoes completely.***
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In a small bowl, whisk together the oil, salt, pepper, and garlic powder.
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Place the potatoes on a baking sheet. Brush the potatoes all over with about half the oil mixture, making sure to stir the oil to ensure the seasoning gets absorbed into the brush.
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Bake for 35 minutes, until the potatoes are starting to soften and the potato pieces are starting to separate. Pull the baking sheet from the oven and brush the potatoes with more of the remaining oil, trying to get it in between the layers. Make sure to get all the spices from the bowl. Return to the oven for another 35 minutes.****
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Test the center of the potato with a paring knife, fork, or toothpick to determine doneness. Serve warm or at room temperature and garnish with your favorite toppings.
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**I like to use kosher salt here because I can see the grain and make sure I coat all the potatoes evenly and generously.
***Take your time when cutting the potatoes. Placement chopsticks on each side will act as a guide and help prevent you from slicing all the way through. Just be be extra careful at the beginning and end of each potato, as chopsticks provide less protection, and are easiest to cut completely.
****The cooking time for potatoes depends largely on their size! If the size is smaller, start with less timeand if it is large, you should do it add more.
Portion: 1portionCalories: 414kcal (21%)Carbohydrate: 67G (22%)Proteins: 8G (16%)Fat: 14G (22%)Sodium: 600mg (26%)Fiber: 5G (21%)
Percentages are daily values.
how to make Hasselback Potatoes Step-by-Step Photos
Gather all your ingredients and preheat the oven to 425°F. Line a baking sheet with parchment paper.
Prepare potatoes: Wash and dry 4 large russet potatoes well.
Slice potatoes: Place each potato on its flattest side on a cutting board. Place chopsticks or another similar sized kitchen utensil lengthwise along each side of the potato to help guide your knife.
Using a sharp knife, cut thin slices along the length of each potato, about ⅛ to ¼ inch apart, being careful not to cut all the way through. Chopsticks will help stop the knife before you reach the cutting board.
Season potatoes: Mix ¼ cup vegetable oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder in a small bowl until combined.
Arrange the potatoes in the prepared baking dish. Brush everything with about half of the seasoned oil mixture, stirring constantly to ensure even distribution of the salt, pepper and garlic powder.
Cook: Bake for 35 minutes, or until the potatoes begin to soften and the slices begin to open. Remove the baking sheet from the oven and brush the potatoes with the remaining oil mixture, doing your best to omit some between the layers. Make sure to use up all the remaining spices in the bowl.
Finish and serve: Return the potatoes to the oven and bake for another 35 minutes. Check doneness by inserting a paring knife, fork, or toothpick into the center of the potato. The whole thing should be fork tender. Serve warm or at room temperature with your favorite toppings. Enjoy!
Top Ideas!
I love serving Hasselback baked potatoes as is, just like any other baked potato! But they’re also really fun to dress up if you want. These toppings are sure to be delicious:
Hasselback potatoes are really simple enough for a weeknight with almost any main dish and vegetables, but impressive enough for a special occasion meal. I love serving it with glazed ham steak, plus roasted summer vegetables and green bean casserole for a dinner that still tastes a little heartier without making the holiday festive.
Storage & Reheating
Leftover Hasselback potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend reheating in the oven or air-fryer at 375°F to help maintain crispiness. I do not recommend freezing this recipe. Potatoes tend to change texture after thawing and become grainy or watery.
Try These Easy Potato Sides Next!
- Air Fryer Potatoes Crispy on the outside, tender in the middle, and one of my favorite sides when I want baked potatoes in less time.
- It’s easy for us Loaded Mashed Potatoes boiled until tender, baked until golden and crisp, then topped with cheddar, sour cream, and chives!
- This Baked Potato Wedges topped with a creamy, garlicky shawarma sauce, feta and parsley…SO delicious and easy.
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