Crispy Hasselback Potatoes

Jump to Recipe

Crispy Hasselback Potatoes! Vertical slices and an extra-long roast in the oven makes these potatoes both beautiful and delicious. So many crispy edges! Perfect holiday side dish.

Photography Credit: Sally Vargas

When is a baked potato not a baked potato? When it’s a hasselback potato!

These crispy, crunchy, buttery potatoes with their accordion-like appearance take only a little more effort than a baked potato and are a knockout when served alongside a special dinner. Think holiday roast, date night steak, or Easter ham.

Crispy Hasselback Potatoes

A Swedish chef at a restaurant called Hasselbacken in Stockholm back in the 1950s purportedly invented these potatoes. Rest his soul and bless him to the nines.

Here’s how it works: Slice the potatoes thinly, accordion style, but stop short of cutting all the way through so the slices remain attached at the bottom. To help guide your slices, place a chopsticks on either side of the potato while you cut — this will help to keep you from accidentally slicing through.

Drizzle the potatoes with plenty of butter and olive oil, and sprinkled with salt. Give them an extra-long roast in the oven so that the insides have time to become creamy and the outsides turn golden and crisp.

Crispy Hasselback Potatoes

You can use just about any potato with this method, but I like Yukon Golds for their creamy texture and because the fist-sized potatoes are usually just the right size for one person. But don’t rule out larger Russets and sweet potatoes, or even small red potatoes. These also make good hasselback potatoes; just keep an eye on the portion sizes.

Other herbs such as thyme or rosemary in combination with the parsley would do nicely here, as would using all butter or all olive oil. You also could gussy up your potatoes with garlic, breadcrumbs, chopped nuts, Parmesan or other cheese.

But really, why would you? These frilled potatoes are decidedly scrumptious all on their own, and deserve their place in spud heaven as is.

Crispy Hasselback Potatoes Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes

Ingredients

  • 6 Yukon gold potatoes, about 6 ounces each
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley, plus more for garnish
  • Flaky sea salt, to taste

Method

1 Preheat the oven to 425ºF.

2 Slice the potatoes: Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.

Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.

Crispy Hasselback Potatoes

3 Season the potatoes: In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Crispy Hasselback Potatoes

4 Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

Crispy Hasselback Potatoes

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Crispy Hasselback Potatoes on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

Links:

Sweet Potato and Yukon Gold Bake here on Simply Recipes

7 Comments

  1. Genie plough

    Thank you for the great idea can’t wait to try this.

  2. MARION

    THESE ARE VERY IMPRESSIVE LOOKING POTATOES TO SERVE YOUR GUEST AND THEY’RE DELICIOUS

  3. Ylwa Anesten

    Hi from Sweden, just want to make a comment, this dish was invented 1953 by Leif Elisson at Hasselbacken restaurant in Stockholm, so Its not older than that. The original is just poatoes and butter but you can add breadcrumbs on top.
    We usually Put the potatoe in a big spoon to make it easier not to cut the whole way through. Indeed they are delicious!

  4. Dom Wells

    All right! I didn’t know what to fix for dinner tonight, so yes! This is what we are going to have. Thanks!

  5. Paul Herzberg

    Adam Liaw in the video below does something he calls double Hasselback. You do the slicing at an angle then flip the potato over and do it again at the same angle. It makes the potato even more accordion-y. I never seem to get these quite as crispy as I want it to, though (either version).

    https://www.youtube.com/watch?v=m3pQu2XtTXI

  6. Sandy S.

    Sally I have seen these potatoes at some time in my past and completely forgotten them. They look so pretty and scrumptious! I’m thinking of trying this recipe with some smaller peeled russets with fresh lemon thyme the next time I have some baked fish. Thanks for waking up my next fish dinner!

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Crispy Hasselback PotatoesCrispy Hasselback Potatoes