Easy Baked Hasselback Potatoes are tender, crispy sliced potatoes dripping with butter and herbs. A perfect side dish for any meat, just cook them alongside in the oven. Simple and delicious with only 5 minutes of prep!
Ready to keep things simple, but still take dinnertime potatoes up a notch? Make your potatoes a work of art by cutting them into Hasselback potatoes. They were first made where they got their name, the historic Hasselbacken restaurant. This 1700’s restaurant in Stockholm, Sweden first made the accordion cut potatoes, that are both creamy and crispy at the same time. The slices are almost like thick chips, but connected at the bottom.
Even though this is a basic butter and herb recipe, there is no limit to the combination of flavors to top these potatoes. Keep the flavors coming by trying a variety of different toppings.
Other variations include: parmesan cheese and minced garlic, curry and breadcrumbs, thin sliced jalapeno and chili powder and cheddar cheese and chives
What makes these potatoes “hasselback” is the thin slices of potato, cut almost thru to the bottom. The best way to keep from slicing all the way thru is to lay something thin alongside the potatoes. That methods will prevent the knife from cutting too deep. Wooden spoon handles will do the job, or chopsticks like the ones I used. Use a heavy sharp knife to make the cuts, you don’t want to be sawing back and forth and increasing the chances of the knife cutting thru.
Though crispy potatoes served plain are good, the amazing flavor of baked Hasselback Potatoes comes from the topping. This recipe combines the flavors of butter, olive oil, parsley and thyme to give each slice a buttery, herb infused bite.
To get the skin extra crisp, slather the entire potato with the butter mixture, then sprinkle sea salt on top before baking.
As the potato cooks, the butter and herbs will melt down into the potatoes, flavoring each slice. The butter that melts to the bottom will keep the potato skins from sticking and should be spooned over the potatoes as a sauce when done.
What to Serve with Hasselback Potatoes
These potatoes are especially good when served as a side for Crispy Oven Baked Chicken and Garlic and Honey Chicken. My family’s all time favorite is baked hasselback potatoes served with my Best Ever Oven BBQ Ribs. That meal is on permanent rotation!
Easy Baked Hasselback Potatoes
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- 7 medium russet potatoes
- 8 tbsp unsalted butter, melted
- 1/4 cup olive oil
- 2 tbsp dried parsley flakes
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- salt and pepper
- sliced green onion and sour cream for topping, optional
- Preheat the oven to 450°F.
- Place a potato between the handles of 2 chopsticks or 2 spoon handles. Slice the potato into thin slices, stopping the knife about 1/4 of an inch from the bottom; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining 6 potatoes. Place the potatoes in an oven-proof skillet or on a baking pan.
- In a small bowl, stir together the melted butter, olive oil, parsley, thyme and pepper. Brush the butter mixture over each potato, working the brush in between all the slices, using your fingers to separate the slices.
- Sprinkle each potato with sea salt. Bake on the center rack of oven until tender and crisp, about 50 – 55 minutes.
- Serve hot with green onion and sour cream on the side
NUTRITION INFORMATION PER SERVING
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