Why Bake A Potato When You Can Make Crispy Hasselback Potatoes Recipe

I made Hasselback Potatoes that fan into a crispy, golden masterpiece and will absolutely steal the show at your holiday table.

I am obsessed with Hasselback Potatoes because they look like tiny fan masterpieces and every edge gets gloriously crispy. I love that they’re not boring potato side dishes, they crackle, pull apart, and soak up butter in all the right nooks.

And the contrast of soft centers with crisp ridges makes me forget plain baked potatoes exist. I crave the savory brightness of chopped chives and the buttery sheen from melted unsalted butter.

Seriously, bring these to a holiday table and watch people fight over the ends. Gorgeous, ridiculous, and 100 percent irresistible.

You will want every last crispy bite.

Ingredients

• Russet potatoes: starchy, fluffy inside, crispy edges when you bake them right.
• Butter: adds rich, silky flavor and helps those edges get golden.
• Olive oil: keeps things crisp and adds a bit of fruity depth.
• Kosher salt: brings out potato flavor; crunchy finish makes each bite pop.
• Black pepper: little heat and brightness, don’t be shy with it.
• Garlic: aromatic punch, roasted sweetness if you tuck it in.
• Thyme or rosemary: herby aroma, keeps things feeling fresh and earthy.
• Parmesan: cheesy crust, salty bite — basically irresistible.
• Breadcrumbs or panko: extra crunch, like potato chips meet roast.
• Sour cream: cool, tangy counterpoint that’s creamy and comforting.
• Chives or green onions: fresh, oniony snap and bright green color.
• Bacon: smoky, salty crunch; basically the party everyone wants.

Ingredient Quantities

• 6 medium russet potatoes, about 1 1/2 to 2 pounds total, washed but not scrubbed to death
• 4 tablespoons unsalted butter, melted (plus extra for basting if you want)
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus flaky salt for finishing
• 1 teaspoon freshly ground black pepper, or to taste
• 2 to 3 garlic cloves, minced or thinly sliced
• 2 tablespoons fresh thyme leaves or chopped rosemary, loosely packed
• 1/2 cup finely grated Parmesan cheese, optional but so good
• 2 tablespoons breadcrumbs or panko, optional for extra crunch
• 3 tablespoons sour cream for serving, optional
• 2 tablespoons chopped chives or green onions for garnish, optional
• 4 slices cooked bacon, crumbled, optional but highly recommended

How to Make this

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if you have one, it helps air circulate and makes edges extra crisp.

2. Pat the potatoes dry, leave the skins on. Place each potato between two chopsticks or the handles of wooden spoons to act as guides, then make thin vertical slices about 1/8 inch apart all the way across, stopping at the guides so the potato stays whole at the bottom. Don’t slice all the way through.

3. Combine melted butter, olive oil, minced garlic, kosher salt and black pepper in a small bowl. Stir in the thyme or rosemary. If you like garlicky potatoes, mash the garlic a bit so it releases more flavor.

4. Brush the butter mixture all over each potato, making sure some gets between the slices by gently fanning them as you go. Save a tablespoon or two for basting later.

5. Place potatoes on the rack or baking sheet cut-side up and roast for 50 to 60 minutes, turning once halfway through and basting with the reserved butter mix. The long roast time gives you those crisp, lacy edges and a soft center.

6. If using Parmesan and breadcrumbs, combine them in a small bowl. About 10 minutes before the potatoes are done, sprinkle the mixture into the cuts and over the tops, then return to the oven to brown and get crunchy. You can also dot a little extra butter on top for better browning.

7. Test for doneness by inserting a paring knife between slices into the center, it should slide in easily. If the skins are crisp and centers soft, they’re ready. Remove from oven and let rest 5 minutes.

8. While they rest, if using bacon, crisp it up and crumble. Mix sour cream with a pinch of salt if you want a quick dollop to serve.

9. Finish with a sprinkle of flaky salt, chopped chives or green onions, and the crumbled bacon. Serve each potato with a spoonful of sour cream if using.

10. Leftovers reheat great in a 375°F oven until warmed and crispy again, or crisp in an air fryer for a few minutes.

Equipment Needed

1. Rimmed baking sheet (line with foil or parchment)
2. Wire cooling rack (fits on the baking sheet)
3. Sharp chef’s knife and a paring knife
4. Chopsticks or wooden spoon handles (as slicing guides)
5. Pastry brush or small spoon for basting
6. Small mixing bowls (for butter mixture and Parmesan mix)
7. Measuring spoons and a tablespoon
8. Tongs or oven mitts for turning and removing hot potatoes

FAQ

Why Bake A Potato When You Can Make Crispy Hasselback Potatoes Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Gold for a creamier, less floury bite; if you use baby potatoes, cut baking time down since they cook faster.
• Unsalted butter: use ghee or extra olive oil for a dairy free or higher smoke point option, just brush a bit more so the slices crisp up.
• Parmesan cheese: try Pecorino Romano for a saltier tang, or nutritional yeast for a cheesy vegan vibe.
• Cooked bacon: substitute crisped smoked tempeh, sautéed mushrooms, or toasted walnuts for a smoky crunch without pork.

Pro Tips

1) Partially cook the potatoes in microwave for 3 to 4 minutes before slicing. It makes them easier to slice thin without cutting all the way through, and speeds roasting time so edges don’t dry out while the center cooks. Watch them though, you dont want them soft.

2) Slide a small knob of butter or a teaspoon of oil between every few slices with your fingers or a brush after you baste. That little extra fat in the cuts gives super crisp, lacy edges and helps the Parmesan or crumbs stick better.

3) If you want extra garlic flavor, roast whole garlic cloves in foil alongside the potatoes, then mash and mix into the remaining butter for basting. It’s less spicy than raw garlic and gives a sweet, caramelized garlic note that wont overwhelm.

4) For max crunch, broil for 1 to 2 minutes at the end with the rack moved up, but stay right there watching or you’ll burn them fast. Alternatively, use an oven proof wire rack so air circulates, or finish individual potatoes in a hot air fryer for 3 to 5 minutes to revive crispiness on leftovers.