Crispy Hasselback Potatoes

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Vertical slicing and an extra-long roast in the oven make these potatoes both beautiful and delicious. Look at all those crispy edges!

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.

Video! How to Make Hasselback Potatoes

Where Do Hasselback Potatoes Come From?

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.

How to Cut Hasselback Potatoes

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. Leave them unpeeled!

Here’s a trick! 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.

Hasselback potato recipe potatoes cut accordion style in a baking dish with herbs, butter, and olive oil.

What Kind of Potatoes Work Best for Hasselback?

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.

How to Season Hasselback Potatoes

We have dressed these potatoes simply with salt, pepper, melted butter, and olive oil. 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.

How to Reheat Hasselback Potatoes

To reheat, place on a baking sheet or baking dish and bake at 350°F for 10 to 15 minutes, or until hot all the way through.


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Crispy Hasselback Potatoes Recipe

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


  • 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


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.

Hasselback Potatoes

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Sweet Potato and Yukon Gold Bake here on Simply Recipes

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

18 Comments / Reviews

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Did you make it? Rate it!

  1. Joni

    I wanted to like these and was excited to make them. But even though they burnt on top, the bottoms seemed undercooked. And the top was crispy but hard to chew. Maybe I did something wrong, but these were a disappointment.


    Show Replies (1)
  2. barb

    Instead of the chopsticks (they can roll away), just place the potato onto a spoon. The part of the potato that rests on the spoon will be protected from the cutting. Way easier than with chopsticks.

  3. Rose

    Made these for Christmas dinner and they were a big hit. I used minced rosemary and thyme instead of parsley. I basted the potatoes with the melted oil and butter twice during cooking and then after coming out of the oven. That made the potatoes crispy and delicious. Won’t hesitate to do this again.


  4. John N

    Thanks for this awesome recipe. The potatoes look delicious. I will use this to fix dinner tonight.

  5. t

    These were great and they looked so cool. All my kids were excited about them!


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