Crispy Hasselback Potatoes

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.

  • 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.

Crispy Hasselback Potatoes

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  • 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.

  • 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.


  • John N

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

  • t

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


  • 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?

    • Emma Christensen

      Hi, Debra! This is likely coming to you a little after the fact, but yes, I think your plan would work well! Did you end up doing this? Let us know how it worked for you!

  • 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.



  • 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!

    • Emma Christensen

      Thanks, Ylwa! I’ll double-check the date. I love the tip about using a spoon when slicing, too!

  • 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!

  • 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).

  • 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!