Hasselback Potatoes – herb butter baked potato

If you’re looking for a side dish that’s as beautiful as as it is delicious, these crispy Hasselback potatoes with garlic butter and herbs are the answer. Thinly sliced russet potatoes baked into tender layers with golden, buttery edges that are full of flavor. They’re easy enough for a weeknight dinner yet elegant enough for holidays or special occasions. This easy potato recipe pairs perfectly with everything from roasted chicken to grilled steaks – and it’s the kind of dish that always steals the show!

Why I love this potato so much

This hasselback potatoes recipe can easily be made ahead, making it a great side dish for summertime cooking. Truth be told I don’t make potatoes often enough. I’m not sure why because I actually love potatoes. I grew up eating potatoes practically everyday. That German and Irish blood in me is boiling for some taters! Hasselback potatoes take only a few minutes of prep for a very impressive side dish that will please even the pickiest eaters! This is no regular baked potato, the thin slices give the potato more surface area creating so many crispy edges! This is the perfect side dish to most any meal, but a holiday meal is a great to time to bring it out, it’s easy to prep ahead and looks beautiful in a baking dish.

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How to make a Hasselback potato

Clean your russet potatoes, scrubbing any excess dirt away and cutting out any bad spots. Dry them off with a clean paper towel and using chopsticks, wooden spoon handles, or kebab skewers on a cutting board, set the potato in the middle of the sticks as demonstrated above and cut through the potato with a sharp knife until your knife hits the chopsticks, allowing you to make thin cuts nearly all the way through the potato. If the potato has a flat side, lay your potato flat side down for easier control.

Preheat oven to 400 degrees F.

After your potatoes have been washed and sliced. Add black pepper, salt, fresh garlic and chopped parsley or fresh chives to melted butter; mix it all together.

Cover sliced potatoes with butter mixture, try to get some down into the slices if possible. Reserve any remaining butter. Wrap tightly in foil with the folded edges of the foil facing up place on a sheet pan and place in preheated oven for one hour.

You can make these delicious potato a day ahead if you are having a big dinner.  Store them in the refrigerator and then place them on a baking sheet; bake when ready.  We are a family of six but 4 potatoes is perfect for us, no one ever eats a whole potato.

I will say that if there are leftovers they make great breakfast potatoes fried up with a little pepper and onion!  Or you could use them in breakfast burritos. Now there’s a great idea!

Tips & Substitutions

• Best type of potatoes to use for hasselback potatoes. Russet potatoes are the best choice. They are a good size for baked potato and you get crispy skins which is what you want! Sweet potatoes also work well, try to choose smaller sweet potatoes when using them for this recipe. Red skin potatoes are too small and tender to be used for this recipe.
• Crispiest edges: If you want super crispy skins bake potatoes in a baking dish. Wash and slice potatoes then line them up in a baking dish, cut side up. You can fit as many in as possible tucking them close together, then cover with butter mixture, and bake. You can brush potatoes once or twice during cooking time to get extra golden brown.
• Size of the potatoes matters! I try to use russet potatoes that are around five inches long . Anything much small is hard to get sliced into lots of sections like you want.
• Butter: This is where you can get creative. Add different fresh herbs. Add some grated parmesan cheese. Add ranch seasoning to your butter mixture. Honestly the sky is the limit.
• How to serve: Serve as is or you can serve with a dollop of sour cream if you are into that sort of thing!

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Hasselback Potatoes (Herb and Butter Baked Potato)

Sheila

This side dish consists of crisp rounds of potato held together by slicing them almost all the way through and topping them with herb garlic butter. It is always a delicious choice as a side dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 374 kcal

Equipment

• aluminum foil

Ingredients

  

1x2x3x

• 4 medium to large Idaho potatoes washed
• 1/2 cup butter softened
• 1 tsp kosher salt
• 1/2 tsp fresh cracked pepper more if you prefer
• 2 tsp finely minced garlic
• 2 tbsp finely chopped fresh parsley any variety is fine

Instructions

 

• Preheat oven to 400 degrees.
• Wash potatoes, cut off any bruised or damaged spots. Slice potatoes 8/10ths of the way through the short way across.
• Mix butter, salt, pepper, minced garlic, and parsley together in a small bowl.
• Place sliced potatoes on a sheet of aluminum foil, spread 1/4 of the butter mixer over potato pushing some down into the cracks. Wrap foil up around potato keeping the crease of the foil at the top so the butter doesn’t run out. Repeat with the remaining potatoes.
• Place foil wrapped potatoes on a baking sheet bake at 400 degrees for 1 hour.

Notes

Potatoes can be prepared and kept in refrigerator one day ahead of time, place in oven and bake when ready.

Nutrition

Serving: 1potatoCalories: 374kcalCarbohydrates: 37gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 698mgPotassium: 957mgFiber: 4gSugar: 2gCalcium: 33mgIron: 2mg

Keyword butter, herb, potato, side dish

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