There’s something truly magical about simple ingredients coming together to create a show-stopping side dish. When I first stumbled upon this Swedish classic, I was blown away by how transforming ordinary potatoes into a restaurant-quality delight could be so effortless. Between the crisp, golden edges and the pillowy-soft centers, every forkful feels like a mini celebration. These Crispy Hasselback Potatoes have a delightful crunch with every slice, infused with minced garlic and bathed in a luscious olive oil–butter blend, then crowned with a snowy blanket of grated Parmesan. They’re the perfect companion to any main course—whether you’re serving a cozy roast chicken or a vibrant summer salad, these spuds will steal the show and leave your dinner guests asking for seconds.
I still remember the first time I experimented with the classic slit technique, using a pair of chopsticks as a guard so I wouldn’t slice all the way through. My kitchen smelled like a rustic bistro, and I couldn’t resist sneaking tastes of the garlicky butter pooled at the bottom of the pan. With just 15 minutes of prep, 60 minutes in the oven, and a quick 5-minute rest, you’ll have a side dish that looks like it took hours—but feels like a breeze. Each serving is about 350 calories of pure comfort, and because this recipe is labeled beginner-friendly, you can confidently tackle it even if you’re new to the world of crispy potatoes. Trust me, once you’ve tasted these Hasselback beauties, you’ll never look at potatoes the same way again!
KEY INGREDIENTS IN CRISPY HASSELBACK POTATOES
Before diving into the kitchen, let’s get familiar with the stars of this show. Each ingredient is chosen to build layers of flavor—from the earthy base of the potatoes to the bright finish of fresh herbs. Here’s what you’ll need to make these crispy potatoes unforgettable:
- Potatoes
The foundation of the dish, medium-sized potatoes offer the perfect ratio of crispy edge to tender interior. Their starchy flesh holds up well under the slicing technique, creating a beautiful accordion effect.
- Olive Oil
High-quality olive oil brings a fruity, peppery note and helps conduct heat, ensuring that each thin slice roasts to golden perfection without drying out.
- Butter
Melted butter enriches the potatoes with a silky, savory depth, working in harmony with olive oil to achieve that irresistible, crisp texture.
- Sea Salt
A sprinkle of sea salt enhances the natural sweetness of the potato and draws out moisture for optimum crunch on the edges.
- Black Pepper
Freshly ground black pepper adds a subtle kick and aromatic warmth, balancing the richness of the butter.
- Garlic
Minced garlic infuses every slice with pungent, garlicky goodness, elevating these potatoes from simple to sensational.
- Thyme
Fresh thyme leaves give a bright, herbaceous lift, cutting through the buttery richness with their citrusy, floral character.
- Parmesan Cheese
Grated Parmesan melts into the slits during the final bake, forming a savory crust that adds nutty complexity and an extra layer of crunch.
- Fresh Parsley
A handful of chopped parsley adds a pop of color and a burst of freshness, finishing the dish with a cheerful, garden-fresh note.
HOW TO MAKE CRISPY HASSELBACK POTATOES
Now that we’ve gathered our delicious lineup of ingredients, it’s time to turn these humble spuds into golden masterpieces. This method takes you step by step through every detail so your potatoes come out perfectly crispy on the outside and melt-in-your-mouth tender on the inside.
1. Preheat your oven to 425°F (220°C). Placing the rack in the middle position ensures even heat circulation around each potato for that coveted crispy edge all around.
2. Wash and dry the potatoes thoroughly. Using a clean dishcloth, pat them completely dry to remove surface moisture. Place each potato between two chopsticks (or wooden spoons) and, with a sharp knife, cut thin slits, about 1/8 inch apart, stopping just before the chopsticks to leave about 1/4 inch intact at the bottom.
3. In a small bowl, whisk together the olive oil, melted butter, minced garlic, sea salt, black pepper, and chopped thyme. This fragrant mixture will seep into every crevice, guaranteeing maximum flavor.
4. Place the potatoes on a lined or lightly greased baking sheet. Using a pastry brush, gently brush the seasoned oil–butter mixture over the top and between each slice, making sure it coats the entire surface for uniform browning.
5. Bake for 55–60 minutes, rotating the pan halfway through to promote even roasting. You’re looking for crisp, golden-brown edges and a tender, pierceable center when you insert a fork.
6. About 10 minutes before the end of baking, sprinkle grated Parmesan cheese over each potato, allowing it to melt and form a gorgeous, slightly crunchy crust right on top.
7. Remove from the oven and let the potatoes rest on the baking sheet for a few minutes. This brief pause helps the juices redistribute. Finally, garnish with freshly chopped parsley before serving for a vibrant color contrast and fresh finish.
SERVING SUGGESTIONS FOR CRISPY HASSELBACK POTATOES
When it comes to plating these golden beauties, a little thoughtful pairing can turn your meal into an unforgettable dining experience. Here are some of my favorite ways to serve these crispy potatoes so they shine on any table, whether you’re hosting a casual lunch or an elegant dinner party.
- Loaded Herb Butter
Serve your Hasselback potatoes with a dollop of compound butter—mix softened butter with chopped chives, parsley, and a pinch of sea salt. As it melts into the slits, each slice becomes a buttery, herby masterpiece.
- Smoky Bacon Bits
Sprinkle crisp, crumbled bacon over the finished potatoes for a savory, smoky crunch. The salty bacon fragments complement the Parmesan and garlic, creating a mouthwatering combination.
- Creamy Dip Duo
Offer a duo of dips—such as sour cream blended with lemon zest and dill alongside a tangy garlic aioli. These cool, creamy accompaniments add a luxurious contrast to the hot, crispy potato slices.
- Colorful Side Salad
Balance the richness of the potatoes with a bright salad of mixed greens, cherry tomatoes, thinly sliced red onion, and a lemon–olive oil vinaigrette. The fresh acidity and crisp greens make every bite feel light and invigorating.
HOW TO STORE CRISPY HASSELBACK POTATOES
Leftovers can be just as delightful as the fresh bake if you store them correctly. With a few simple strategies, you can preserve that golden crunch and garlicky flavor for another meal. Whether you’re planning for tomorrow’s lunch or batch-cooking for the week, these tips will keep your potatoes tasting fantastic.
- Airtight Container in the Refrigerator
Once fully cooled, transfer your potatoes to an airtight container. Refrigerate for up to 3 days. The container prevents them from absorbing other flavors in the fridge and keeps the edges from softening too quickly.
- Reheat on a Baking Sheet
To revive the crispiness, place refrigerated potatoes on a baking sheet and heat in a 375°F (190°C) oven for about 10–12 minutes. This gentle reheating method helps restore the exterior crunch without drying out the interior.
- Flash Freeze for Longer Storage
For stashing spuds beyond a few days, flash freeze them on a lined sheet tray until firm (about 1–2 hours). Then move to a freezer-safe bag and freeze for up to one month. When ready to enjoy, bake straight from frozen at 400°F (205°C) for 15–20 minutes, then finish with a quick broil for extra crisp.
- Avoid Microwaving
While tempting for speed, microwaving tends to make the edges chewy rather than crispy. If you must microwave, wrap the potatoes loosely in a paper towel and microwave on medium power for 1 minute, then transfer to the oven or toaster oven to finish.
CONCLUSION
Crispy Hasselback Potatoes are more than just a side dish—they’re a statement. From the moment these spuds go into the oven until you take that first bite of crunchy edges and fluffy insides, you’re on a flavor adventure that’s both comforting and elegant. We’ve walked through every detail: gathering ingredients, mastering the slit technique, brushing on the garlicky herb butter, and finishing with a Parmesan blanket that melts into pure bliss. You’ve also seen how to plate them with creative serving ideas and preserve that crispy goodness for future meals with foolproof storage methods. This recipe strikes the perfect balance between simplicity and flair, making it a go-to for beginner cooks and seasoned food lovers alike. And because it’s a beginner-level dish with only 15 minutes of hands-on prep and an hour in the oven, you can confidently tackle it any night of the week.
Feel free to print and save this article for quick reference—the step-by-step guide, ingredient breakdown, serving suggestions, and storage tips are all here in one place. You can also scroll down to find a FAQ section, where common questions about this recipe are answered. If you give these Crispy Hasselback Potatoes a try, I’d love to hear how it went! Drop a comment with your feedback, ask any questions you might have, or let me know if you added your own twist to the recipe. Happy cooking, and may your potatoes always be golden and your dinner table always full of smiles!
Crispy Hasselback Potatoes
Description
These Hasselback potatoes offer a delightful crunch with every slice, infused with garlic and topped with Parmesan for a savory finish. Perfectly crispy and utterly satisfying!
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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Wash and dry the potatoes thoroughly. Use a knife to cut thin slits into each potato, about 1/8 inch apart. Be careful not to cut all the way through; leave about 1/4 inch intact at the bottom.
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In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, and thyme.
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Place the potatoes on a baking sheet. Gently brush the oil and butter mixture over and between the slices of each potato.
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Bake in the oven for 55-60 minutes, or until the potatoes are crispy on the edges and tender inside.
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About 10 minutes before the potatoes are done, sprinkle grated Parmesan cheese over each potato and return to the oven to finish baking.
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Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Note
- Hasselback potatoes originated in Sweden and are named after the restaurant "Hasselbacken" in Stockholm.
- Feel free to experiment with additional toppings like bacon bits or chopped chives.
- Using a pair of chopsticks can be helpful; place them on either side of the potato while cutting to prevent slicing all the way through.
