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Crispy Hasselback potatoes is one of the best ways of cooking and enjoying potatoes. Each baked slice of the potato is soaked with delicious flavours from garlic, salt and pepper. Each bite is buttery and super delicious. It is truly a perfect side for every main dish.
Easy Hasselback Potatoes Recipe
True confession, I went through a phase of making hasselback every Sunday and baked potatoes (jacket potatoes for my UK lover) at least once a week. I miss those days I could eat whatever I want without having any child dictating the meals or compromising my choices.
I am surely not complaining, I still make one potato dish at least once a week but now I have to consider the rest of the family. Especially if I don’t want to be making separate meals at dinner time. Please tell me I am not alone on this as I sound like a mean mum now. Hahaha!
What are Hasselback potatoes
According to Wikipedia, they are potatoes sliced thinly but not all the way through, they are then seasoned and baked to perfection until golden and crispy on the outside. They are of Swedish origin and can be paired with many main dishes. The name Hasselback originated from the restaurant the dish was first served in Sweden.
They are quite easy to make, no set skill is required to make them too. Although you do need to go gentle on your grip when slicing the potatoes, no fast fingers here please. Baked Hasselback potatoes are beautiful to look as they look like an open book or hedgehogs on a plate, not that I would eat one though.
Why you will love this recipe and why it works
- The number one on my list is how easily you can customise this recipe to taste. Although I have kept today’s recipe simple by using simple everyday spices, fresh garlic salt and pepper. You can definitely make this your own. Rosemary is a popular herb you can add too but I love using smoked paprika or oregano from time to time.
- For some extra yumminess, you can add grated cheddar or mozzarella cheese to each cut of the spud. The only caveat doing this is that you may have to wrap each potato in an aluminium foil to avoid making a mess. That said, it was absolutely delicious.
- This is easy although not quick potato dish. It requires minimal prep and almost handsfree to a point. You do not need to babysit it as long as it is baked under the right temperature.
- You slice them in a Criss crossway to make it look like a proper hedgehog when cooked.
What you will need
Potatoes: This recipe is very forgiving and you can use any type of potatoes you have. You can also use any size of potatoes but I like to use a medium size that way, it doesn’t take forever to cook. I used Marabel potatoes as they are naturally buttery and I also love using King Edward or Desiree potatoes. Other options to choose from depending where you are reading from is Yukon gold or russets
Garlic paste: I used garlic paste as it blends in with the other ingredients used. You can use garlic powder but desist from using garlic granules for this recipe as it would burn and might affect the overall taste of the dish.
Vegetable oil: you can use any other flavourless cooking oil with a high smoking point
Salt and freshly ground black pepper
A sharp knife: chef or pairing knife
It may seems as if this recipe uses a lot of butter and oil, do not fret as the potato doesn’t retain most of it.
How to make hasselback potatoes
Preheat the oven to 200C/400F
Wash the potatoes clean under cold running water
Prepare the baking tray by spraying it with a cooking spray or lining it with a parchment paper.
Place the potato on a chopping board, holding it in between your thumb and index finger, carefully slice across the potatoes width-wise (vertically) at about 4mm interval. Make sure not to cut it all the way through. You can also use chopsticks to hold the potatoes at both ends lengthwise while you cut across it. This would stop it from cutting all the way through.
Place the potatoes on a baking tray
In a small bowl, add olive oil, melted butter, garlic paste, salt and pepper and mix to combine
Brush the mixture all over the spud and into the cuts in the potatoes. Place in the oven and bake for 40 minutes. remove from the oven and baste with the reserved garlic butter mixture, return into the oven and continue to bake for another 15 to 20 minutes or until well done and crispy around the edges.
Top with chopped parsley and serve with the mains of choice.
How to store
Make sure it is completely cooled before storing in the fridge
To reheat: simply but them back in the oven for some few minutes at 170C/340F for about 10 minutes. alternatively, use an air fryer, it is a lot quicker and it yields a better result.
More potato recipes
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Hasselback Potatoes Recipe
- sharp knife
- 8 medium-size potatoes
- 1 tsp garlic paste
- 2 tbsp butter
- 1/3 cup vegetable oil
- Salt and freshly ground black pepper
- Preheat the oven to 200C/400F
- Wash the potatoes clean under cold running water
- Prepare the baking tray by spraying it with a cooking spray or lining it with a parchment paper.
- Place the potato on a chopping board, holding it in between your thumb and index finger, with a sharp knife carefully slice across the potatoes width-wise (vertically) at about 4mm interval. Make sure not to cut it all the way through. You can also use chopsticks to hold the potatoes at both ends lengthwise while you cut across it. This would stop it from cutting all the way through.
- Place the potatoes on a baking tray
- In a small bowl, add olive oil, melted butter, garlic paste, salt and pepper and mix to combine
- Brush the marinade into all over the potato and into the cuts in the potatoes. Place in the oven and bake for 40 minutes. remove from the oven and baste with more garlic butter mixture, return into the oven and continue to bake for another 15 to 20 minutes or it is well done and crispy around the edges.
- Top with chopped parsley and serve.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!