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Baked Hasselback Potatoes Recipes

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Oven baked Hasselback Potatoes are a delicious and easy side dish that will wow your guests at your next dinner party. 

Overhead view of crispy Hasselback Potatoes side dish after coming out of the oven

Potatoes are a staple of the American diet. They’re super tasty and flexible too. Baked potatoes, mashed potatoes, roasted potatoes, potato salad… there are so many ways to prepare potatoes!

While I love potatoes, I do get bored with the same old ways of preparing them. I’ve always thought that Hasselback Potatoes were a beautiful side dish.

They’re no harder to make than baked or roasted potatoes, and I find them easier and faster than traditional mashed potatoes.

Close up of a couple of Hasselback Potatoes sitting on a cutting board ready to be served

Hasselback Potatoes Side Dish Recipe

Learn how to make Hasselback Potatoes easily in your oven for an awesome side dish at your next dinner party.
4.67 from 3 votes
Print Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Servings: 8

Ingredients

  • 8 russet potatoes
  • 3 cloves garlic - smashed
  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 3 sprigs fresh thyme
  • Sea salt - to taste
  • Black pepper - to taste
  • fresh chives - and additional garnishes, optional

Equipment

  • Wooden skewers
  • Baking sheet

Instructions

  • Preheat your oven to 450 degrees F.
  • Place a chopstick (or wooden skewer) on each side of a potato to create a physical block for your knife. This helps prevent you from cutting through the potato, so you can create the “accordion effect.”
    Potato resting on chopsticks to make it easier to slice properly for Hasselback Potatoes
  • Using a sharp knife, place deep cuts in the potato every 1/4″, stopping when your blade hits the chopsticks (or skewer).
    Blue knife cutting through a potato resting on chopsticks to prepare for Hasselback potatoes
  • Repeat this process for all of your potatoes.
    Cuts across entire potato that don't cut all the way through
  • Once you're done cutting them, place the potatoes on a parchment paper lined cookie sheet.
    Hasselback sliced potatoes on a baking sheet before being placed in the oven
  • Melt half of the butter and olive oil in a saucepan with the smashed garlic cloves and thyme.
    Olive oil, butter and thyme in a pan melting
  • Pour over the potatoes, ensuring ensuring it gets into as many of the slices as possible.
    Brushing melted thyme butter over Hasselback potatoes on a cookie sheet
  • Bake the potatoes for 50-60 minutes, until golden and crispy. Melt the remaining butter and olive oil with the garlic and thyme. Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish.
    Baked Hasselback potatoes resting on a cutting board and topped with green onions

Nutrition Information Per Serving

Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 893mg | Fiber: 3g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg

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