Thin, fan-sliced Hasselback potatoes roast to paper-thin, crispy ridges while the centers stay soft and creamy—every fold soaked with garlicky butter and finished with fresh herbs.
This version takes about 75 minutes total (30 minutes prep + 45 minutes roast) and makes a beautiful side for weeknights or special meals—slice into strips and serve warm while the edges are crisp and the interior is tender.
Why You’ll Love This
These Hasselback potatoes deliver maximum crunch and flavor with a simple technique: a slicing guard to keep the potato intact, thorough brushing of garlic-butter into each cut, and a hot oven roast for golden, caramelized ridges.
If you want an impressive, reliably crispy potato side with straightforward technique, this method gets the job done every time.
Ingredients You’ll Need
How to Make Hasselback Potatoes
- Preheat the oven and prepare the pan: place a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat so juices don’t stick and the potatoes roast evenly.
- Make the garlic-butter: place the olive oil, unsalted butter, and minced garlic in a small saucepan over medium-high heat. Swirl as the butter melts and, once the butter is completely melted and the garlic is very fragrant, remove from the heat and whisk 15 seconds more. Stir in 2 teaspoons of the salt, the smoked paprika (if using), and the 1/4 teaspoon ground black pepper.
- Slice each potato using a guard: place a potato on a cutting board and lay wooden spoon handles or chopsticks on either side to act as a guard. Use a sharp knife to make very thin slices (about 1/8 inch) across the potato, stopping when about 1/4-inch of the base remains uncut so the potato stays intact. Transfer each sliced potato to the prepared baking sheet, leaving a little space between them.
- Brush the garlic-butter into every cut: with a pastry brush, work the warm butter mixture into each slice and over the top of the potato—get the brush between the cuts so the interior ribbons are flavored. If some butter pools on the pan, mop it up and brush it back onto the potatoes. Discard any leftover cooked garlic in the pan if you prefer a smoother butter.
- Roast until crisp and tender: bake until the potatoes are crisp on the outside and fork-tender inside, about 45 to 55 minutes depending on size. Check at 45 minutes and rotate the pan 180 degrees halfway through roasting if browning is uneven. As soon as they come out of the oven, season with a pinch of additional salt and the finely chopped fresh chives or parsley, then let cool a few minutes before serving.
Slicing Without Cutting Through
The spoon- or chopstick-guard trick is the simplest way to slice a Hasselback potato without accidentally cutting it into pieces. The guard sits on either side of the potato and stops your knife just before the base.
For content or photo: include a close-up step photo showing the potato on the cutting board with wooden spoon handles or chopsticks in place and a few completed slices—this visual makes the technique immediate and foolproof.
- Place handles or chopsticks parallel and about 1/3 of the way from each end of the potato.
- Slice with a sharp knife, aiming for about 1/8 inch per cut and leaving a 1/4-inch uncut base.
- If a slice tears, gently push the sliver back into place before brushing with butter.
Brush Between Every Slice
Brushing the butter mixture into every cut is what gives Hasselback potatoes their deeply flavored interior and caramelized edges. Warm butter and oil penetrate the thin cavity between slices and promote even browning.
Use a soft pastry brush and take the time to work the butter into the cuts; any butter pooled on the pan should be mopped up and brushed back onto the potato so you don’t waste flavor.
- Brush into the cuts and over the top—don’t skip the inner folds.
- If garlic bits remain in the pan when brushing is done, it’s fine to discard them; they’ve already flavored the butter.
- Reapply butter halfway through roasting if the potatoes look dry.
Roast and Rotate Right
The oven temperature and rotation are key: roast at 450 degrees F for 45 to 55 minutes so the thin edges crisp without overcooking the center. Rotate the pan 180 degrees halfway through if the potatoes aren’t browning evenly.
Keep potatoes spaced so hot air can circulate—crowding traps steam and prevents the ridges from crisping.
- Preheat oven and use the center rack for even heat.
- Check at 45 minutes and continue up to 55 minutes for larger potatoes.
- If one side is browning faster, rotate the pan 180 degrees rather than lowering the temperature.
Tips for Crispy Potatoes
Choose the right potato: Use Idaho or other russet potatoes (about 10 ounces each). Their starchy, dry flesh crisps better than waxy varieties.
Keep slices even: Make uniform slices (about 1/8 inch) using spoon handles or chopsticks as a guard; even thickness helps the potatoes brown and finish at the same time.
Restore crispness when reheating: Reheat in a hot oven (see storage notes below) rather than the microwave—baking at 400 degrees F for 20–25 minutes revives crisp edges.
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Frequently Asked Questions
Make-Ahead, Store & Reheat
To Store. Store for up to 5 days in refrigerator in airtight container. To Reheat. Bake leftover potatoes at 400 degrees F for 20-25 minutes or until heated through. Microwave can be used to reheat leftovers, but the potatoes won’t be as crispy. To Freeze. If frozen, hasselback potatoes will be mushy and not have the same crispy texture, so I don’t recommend it.
Quick note on crispness: baking at 400 degrees F refreshes the crispy edges best—microwaving will heat them through faster but softens the ridges, and freezing permanently reduces the fan-like texture.
Hasselback Potatoes
Equipment
- oven
- rimmed baking sheet
- parchment paper or silicone baking mat
- small saucepan
- cutting board
- knife
- wooden spoon handles or chopsticks
- pastry brush
Ingredients
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 4 large cloves garlic minced
- 2 teaspoons salt plus a few pinches
- 2 teaspoons smoked paprika optional
- 1/4 teaspoon ground black pepper
- 6 medium Idaho or other russet potatoes about 10 ounces each
- 3 tablespoons chives or parsley finely chopped, fresh; or a mix
Instructions
- Place a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the olive oil, butter, and minced garlic in a small saucepan and heat over medium-high. Swirl the pan and once the butter is nearly melted whisk constantly; as soon as the butter is completely melted and the garlic is very fragrant, remove from the heat and whisk 15 seconds more. Stir in 2 teaspoons of the salt, the smoked paprika (if using), and the black pepper.
- Place a potato on a cutting board and lay wooden spoon handles or chopsticks on either side. Cut the potato into very thin slices (about 1/8 inch), leaving a 1/4-inch uncut on the bottom so the potato stays intact. Transfer to the prepared baking sheet and repeat with remaining potatoes, leaving a little space between each.
- Use a pastry brush to brush the butter mixture in between each potato slice and over the top, mopping up any butter that seeps onto the pan and brushing it back onto the potatoes. Discard any remaining cooked garlic left in the pan if desired.
- Bake until the potatoes are crisp on the outside and fork tender inside, about 45 to 55 minutes depending on size, rotating the pan 180 degrees halfway through if they are not roasting evenly. As soon as the potatoes come out of the oven, season with a pinch of additional salt and the fresh herbs, then let cool a few minutes.
