Crispy Hasselback Potatoes

Side DishGluten-FreeVegetarianPotato

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

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  • 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

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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

Showing 4 of 11 Comments / Reviews

  • t

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

    xxxxxyyyyy

  • Debra

    Question. I have only one oven. If I am making a roast, would it work to partially bake the potatoes, maybe 40- 45 minutes, remove from the oven, then finish the baking while my prime rib rests? Do you think they would still be crispy?

  • Reir

    We made these today with olive oil, garlic, rosemary and salt, these are fantastic!! Loved the idea of a previous commenter of using a spoon to cut them. These are going to be regulars in our household going forward. Thanks for an awesome recipe.

  • Genie plough

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

  • MARION

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

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