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Thinly sliced, butter-brushed russet potatoes baked until crisp on the outside and tender inside — a showstopping side that’s effortless to make.
This recipe for Hasselback potatoes has been one of those joyful discoveries that started as an experiment and then quietly became a family favorite. I first tried this method the winter I wanted something more elegant than mashed potatoes for a holiday dinner but without extra fuss. The technique — slicing the potato thinly but leaving the base intact — creates a beautiful fan-like presentation and increases the surface area so every bite gets crisp edges and soft insides. The aroma of butter and baked potato that filled my kitchen that night made the whole house gather around the oven door like it was magic.
What makes these potatoes special is their contrast in texture: the edges turn golden and crackly while the centers stay tender and silky. They take ordinary russet potatoes and elevate them into something that looks and tastes gourmet but requires only a few pantry staples and straightforward technique. I love serving them when I want to impress guests without stressing in the kitchen — they’re hands-off once in the oven and pair beautifully with everything from roasted meats to simple salads.
From the first time I served these at a casual dinner, guests were impressed — not just by the look but by how buttery and satisfying they were. My partner still remembers the crisp edges as “that part you want first,” and my grandmother asked for the recipe after the second serving. Over the years I’ve learned small technique tweaks that make them reliably crisp every time, and I share those in the instructions below.
My favorite aspect is how unassuming the ingredients are yet how dramatic the result looks on the table. I remember serving these at a small anniversary dinner; the presentation drew genuine oohs and ahhs, and the host commented that the technique made the ordinary feel special. Little rituals — like using a flaky finishing salt — turned a simple side into a moment of celebration.
To store leftovers, allow the potatoes to cool completely, then place in an airtight container and refrigerate for up to 3 days. For longer storage, freeze baked potatoes individually wrapped in foil then placed in a freezer bag for up to 3 months. Reheat in a preheated 400°F oven for 10–15 minutes from refrigerated and 20–25 minutes from frozen to help restore crisp edges. Avoid reheating in the microwave unless you’re in a hurry — it will make the slices soft rather than crisp.
If you don’t have butter or want a dairy-free option, use 1/4 cup of a neutral oil (like avocado or vegetable) or 3 tablespoons olive oil plus 1 tablespoon melted vegan butter for flavor. Swap russets for Yukon Golds for a creamier interior and slightly less crisp edges; reduce total bake time by about 5–10 minutes for smaller spuds. For a garlicky version, mix 1–2 minced garlic cloves into the melted butter and brush as directed.
These pair beautifully with roast chicken, steak, or a simple green salad. For a bright contrast, finish with a spoonful of sour cream or crème fraîche and a sprinkle of chopped chives or parsley. For a richer take, grate 1/2 cup Parmesan or gruyère over the potatoes in the last 10 minutes of baking so the cheese melts and browns slightly. They also work well as an appetizer with a dipping sauce like garlic aioli or herbed sour cream.
Hasselback potatoes originated in Sweden in the 1940s and were named after the Hasselbacken restaurant in Stockholm, where the method was popularized. The technique reflects Scandinavian simplicity: minimal ingredients, precise technique, and emphasis on texture. Across the globe the method has been adapted with regional flavors — think curry powder in India, miso butter in Japan, or za’atar in the Middle East — each variation honoring the core idea of thinly sliced, layered potato.
In autumn and winter, top baked potatoes with roasted garlic, sautéed mushrooms, or caramelized onions for cozy, hearty flavors. In spring and summer, finish with a spoonful of lemon-herb yogurt and fresh herbs for brightness. Holiday adaptations include brushing with brown butter and scattering toasted hazelnuts, or finishing with grated aged cheese and a few fried sage leaves for an aromatic, festive touch.
Slice the potatoes up to a day ahead and store them submerged in cold water in the refrigerator to prevent browning. When ready to bake, pat them dry very well so they crisp properly, then proceed with buttering and seasoning. If you prefer to cook in batches, bake at full temperature and keep finished potatoes warm on a wire rack in a low oven (about 200°F) so they maintain texture without steaming.
These potatoes are a perfect bridge between simple weeknight comfort and impressive entertaining fare. Try them once and you’ll find as I did that a small technique makes a big difference — and that you’re likely to reach for this method whenever you want a little extra flair with very little extra work.
Use chopsticks or skewers to prevent cutting through the base and to keep slices evenly separated.
Brush butter into the slits as well as over the top to ensure the interior layers are flavored and crisp up.
Let the potatoes rest a minute after baking before serving so they hold their shape but serve while still hot for best texture.
For extra crunch, sprinkle 1–2 tablespoons of panko or grated cheese in the last 8–10 minutes of baking.
This nourishing crispy hasselback potatoes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — slice them ahead and keep submerged in cold water to prevent browning, then pat dry before baking.
Use an oven thermometer to ensure it has reached 425°F; baking on an unlined sheet helps the bottoms crisp.
This Crispy Hasselback Potatoes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Position an oven rack in the middle and preheat oven to 425°F. Prepare an unlined baking sheet and have chopsticks or skewers ready to set limits for slicing.
Place each potato between two chopsticks or thin skewers. Using a sharp knife, make vertical 1/8-inch apart cuts, slicing until the knife hits the chopsticks to leave the base intact.
Arrange potatoes on the baking sheet. Brush with half the melted butter, making sure some gets into the slits. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Bake for 30 minutes at 425°F to begin browning and allow the slices to separate slightly.
Remove from oven, gently pry slices apart with a knife, brush with remaining melted butter, then return to the oven and bake for an additional 30–35 minutes until crisp and tender.
Remove from oven, add additional salt and pepper to taste, and serve warm immediately for optimal texture.
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This recipe looks amazing! Can't wait to try it.
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