Tender inside, crisp outside, and lightly infused with garlic butter, these cheesy Hasselback Potatoes are the perfect side dish.
Below we share our favorite tips (and a shortcut) to make these easy every time!
A Favorite Side
As much as we love a baked potato or mashed potatoes, we also love the pretty presentation of this recipe and of course the flavor!
The word Hasselback comes from a Swedish restaurant called Hasselbacken where they were first created in 1953. Potatoes are sliced partway through brushed with butter (and lots of flavor in our case) and baked. The thin slices open up during baking while the edges crisp up beautifully!
POTATOES Honestly, any kind of potato will work in this recipe from russets to red, to yellow. I find that a nice starchy potato is best for Hasselback Potatoes as they hold their shape and crisp but beautifully.
FLAVORING Olive oil, butter, garlic, and Parmesan cheese are all you need for this perfect recipe.
- Swap the spices: Any kind of savory spice blend will work! Try Montreal seasoning, Greek, or even ranch seasoning.
- Use Bacon Grease: Melted bacon grease is a great substitute for the butter/olive oil blend, too!
- Instead of the usual sweet potato casserole, make them into Hasselback potatoes with butter and warm spices!
- For appetizers, use new potatoes (or baby potatoes) in a variety of colors.
How to Make Hasselback Potatoes
Hasselback Potatoes look elegant and impressive but are super easy to make, just follow a few simple steps!
- Clean potatoes and microwave (according to recipe below).
- Cool, then slice from one end to the other in ¼” slices, being careful not to slice all the way through.
- Brush butter mixture over each potato and between the slices.
- Bake, brush again with the butter mixture, and then bake again until the potatoes are tender.
Tips for Perfect Hasselback Potatoes
- Shortcut tip: Microwaving the potatoes before slicing and baking makes the interior of the potatoes fluffy and easier to slice and also decreases baking time.
- Slicing: When slicing, set the potato between the length of two wooden spoons or chopsticks to create a stopping point when slicing the width of the potato. This also helps keeps the base of the potato together.
- To Crisp Even More: For an extra crispy top, brush butter mixture on top of potatoes, sprinkle with Parmesan cheese, and place under the broiler about 4 minutes or until the Parmesan cheese is golden brown. Sprinkle with chives and serve with sour cream or bacon bits.
More Potato Favorites
- Scalloped Potatoes Recipe – a holiday classic
- Funeral Potatoes – perfect to serve to a crowd
- Garlic Dill New Potatoes – full of fresh dill flavor
- Loaded Baked Potatoes – with your favorite toppings
- Greek Style Lemon Roasted Potatoes – so flavorful
- Oven Baked Fingerling Potatoes – oven roasted
Did you love these Hasselback Potatoes? Be sure to leave a rating and a comment below!
Easy Hasselback Potatoes
- 6 medium yellow potatoes cleaned and dry
- 5 tablespoons salted butter melted
- 4 tablespoons olive oil
- ¼ cup Parmesan cheese finely grated, plus more for topping if desired
- 1 tablespoon garlic paste *see notes
- 1 tablespoon chives chopped, divided
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
- Place potatoes on a large plate. Microwave on high power for 10 minutes.
- After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
- Transfer the potatoes to the prepared baking dish.
- In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
- Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
- Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
- Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.
Add your favorite toppings like sour cream or bacon if desired. If you prefer potatoes with SUPER crispy skin, then you can use russets in this recipe, but I prefer the overall texture and flavor of yellow potatoes. This recipe can be doubled for a large crowd, but an additional 5 minutes or so may need to be added to the initial bake time.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I added some shredded cheddar on top after they were done then put them under the broiler to melt the cheese and get them super crunchy and holy cow these were amazing!!! The smell in my kitchen from the garlic alone is heavenly!!
I am so glad you enjoyed this recipe Rachael!
So tasty! My young kids aren’t really potato eaters but I gave it a try. All three ate every bite! Very easy to put together. I will try different herbs and cheeses in the future.
I am so glad this was a hit for you and your family Lisa!
My family loves potatoes so I have made these several times following the recipe except for the chives and the parm (didn’t have either one). I did sprinkle Weber Dry Rub over the tops before baking giving them an appealing slightly toasted color that tasted amazing! Will try them in the air fryer next time. Any hints?
I bet the dry rub was delicious on these!
I made these last Sunday and my wife and I both loved them. Thanks for the great recipe.
So happy to hear you enjoyed it Will!