Hasselback Potatoes are a fun way to serve baked potatoes. Potatoes are sliced thin, flavoured with garlic rosemary butter, then baked until they are crispy on the outside and cooked perfectly on the inside.
This is a dish for potato lovers. Yes, that includes me. I can have potatoes in all their forms like Scalloped Potatoes, Mashed Potato Pancakes or Oven Roasted Red Potatoes. And so, it shouldn’t surprise you, that I have brought this version of having potatoes to you.
Flavours In Your Inbox
Subscribe for recipes straight to your inbox
The pull of this dish lies in the fanning of the potatoes. Presentation-wise, it ticks all the boxes and is a catchy side dish to serve on the dining table or make for special occasions.
Potatoes are thinly sliced but not completely cut, which means the slices are still joined on one side and they fan out. It looks great, and when you bake it, the outside of the slices turns crisp while the inside stays soft and tender. You can taste a crisp layer on the outside, flavor on the top and some inside, and the tenderness of the cooked potato inside.
A challenge with Hasselback potatoes is to get the flavor of the seasoning as inside the slices as possible. Since there are scores of thin slices on each potato, it isn’t possible to brush or rub inside the slices. The solution is to use melted salted butter for basting. As the butter slides in between the slices, it also seasons the potatoes. And we are not just using plain butter, it is rosemary garlic flavored butter.
How this Hasselback Potato Recipe is different?
Most recipes call for seasoning with salt, pepper, and olive oil, which, for me, doesn’t pack enough flavor. I have added another seasoning mix that includes garlic, rosemary, and butter. Butter adds richness when the potatoes are cooked with coated butter. Rosemary and garlic bring a fresh, herby aroma to the slices.
An important tip here – you start by brushing the fanned slices with the first mix (salt, pepper, and olive oil) and bake. After three-fourths of the time passes, take the potatoes out and brush again with a mix of garlic, and rosemary butter. As the potato gets to back longer, adding garlic rosemary towards the end ensures the garlic and herb doesn’t end up burnt.
I would recommend using salted butter rather than the unsalted one. Since it is difficult for the salt seasoning to permeate alongside each slice inside the potatoes, the salted melted butter has a higher chance of doing that.
- Potatoes: starchy potatoes like russet or Yukon gold are good for this.
- Salted butter: the saltiness of the melted butter permeates deep alongside the slices where the dry rub won’t reach.
- Garlic: is my favorite aromatic, and I don’t miss a chance to use it.
- Rosemary: for that fresh, herby flavor. You may also use thyme instead.
- Olive oil: contributes to the crisp texture of the edges of the slices.
- Salt and pepper: are classic flavors that are used for seasoning.
How to make Hasselback potatoes
Start by preheating the oven to 425°F (220°C).
- Wash the potatoes thoroughly and pat them dry with a kitchen towel or paper napkin.
- Using a sharp knife, cut the potatoes into thin slices. Make sure not to cut them through. To help yourself, place the potatoes between two wooden spoons and slice. The knife will stop at the spoon leaving the slices joined towards the end.
- In a mixing bowl, mix olive oil, butter, minced garlic, and a pinch of salt.
- Place the potatoes on parchment paper and rub the seasoning mix thoroughly. See that the oily rub seeps into the slices. Season again with salt and pepper
- Place the potatoes into the oven and bake for about 30 minutes. Add rosemary to the remaining mix and brush again. It is important to baste so that the flavor permeates inside the slices.
- Put the potatoes back into the oven and bake for another 20 minutes. Check if the outside turns golden brown and crisp, then take them out.
Hasselback potatoes are best served hot when the outside texture is crisp and the inside is melted, soft, and tender. You can store it in the refrigerator for 4 days.
Reheat it in the pre-baked oven for another 10 minutes, or until the outside turns a bit crisp again.
What to serve with
You can serve these Hasselback potatoes with a dollop of sour cream, which will complement the savory flavors and crisp texture of the potatoes very well. This can be an excellent side to:
Rosemary Garlic Hasselback Potatoes
- 6 Medium Potatoes
- ¼ cup Olive oil
- 3 tablespoon Salted butter
- 1 tablespoons Garlic minced
- 2-3 sprigs Rosemary
- Salt and pepepr to taste
- Preheat oven to 200°C/400°F.
- Clean the potatoes. Cut a thin slice of the potato to make a flat base and the potato stays stable while slicing (check out the video). Place the potato lengthwise between 2 wooden spatulas or chopsticks.
- Cut the potato into very thin slices. Run the knife all the way down until it touches the chop sticks/spatula.
- Place sliced potatoes on the baking tray. Brush potateos generously with olive oil. Rub with salt and pepper.
- Place the potatoes on a tray. Bake for 30 minutes, then remove from oven. Bast the potatoes with the oil from the tray. Bake again for 20-30 minutes. By the end of baking the potatoes must have cooked thoroughly and slices would have fanned out fairly.
- Meanwhile mix together melted salted butter, minced garlic, and minced rosemary.
- Take out the potatoes, brush the rosemary garlic butter mix on potatoes, pushing through the garlic in between the slices.
- Bake again for 15-20 minutes until the potatoe skin gets crispy and garlic turns golden brown. If you wish, brush the potatoes once again with the remaining oil from the pan.
- Sprinkle with chopped parsley and serve.