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Hasselback Potatoes

Swedish · Side · Easy

Hasselback Potatoes

Total
1 hr 25 min
Prep
20 min
Serves
4
Calories
260
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Thin potato fans roast with butter and olive oil until the edges turn crisp. Garlic and thyme settle between the slices above a fluffy center.

Leaving the base intact gives Hasselback Potatoes their fan shape and lets each potato hold together as the slices open. Brushing twice sends butter into the gaps once the first stretch of roasting has softened them.

Choose medium potatoes of similar size, and use chopsticks as cutting guides. Slice narrowly but steadily; the aim is a crisp upper edge with enough potato below to stay soft.

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Method

  1. Heat the oven to 425°F (220°C). Place each potato between two chopsticks and cut crosswise into 1/8-inch slices, stopping before the knife reaches the bottom. Take extra care near the tapered ends.

  2. Melt butter in a small saucepan over low heat for . Remove from the heat and stir in olive oil. Arrange the potatoes on a metal baking pan and brush with half the mixture. Season with salt and black pepper.

  3. Roast for until the slices begin to spread. Stir garlic and thyme into the reserved butter mixture, then brush it over the potatoes and into the opened gaps.

  4. Roast for more until the edges are golden and crisp and a knife slides easily through the thick base. Spoon the pan juices over the potatoes before serving.

Forkue tips

  • If a potato rolls while slicing, cut a very thin sliver from its underside to make a stable base.

Storing and reheating

Refrigerate for up to 3 days. Reheat uncovered on a metal pan in a 400°F (200°C) oven until the center is hot and the sliced edges are crisp again. Microwaving softens the fans.

Kitchen gear

Sheet panTop picks on AmazonChopsticksTop picks on AmazonPastry brushTop picks on Amazon
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Nutrition per serving, estimated

260Calories
4gProtein
35gCarbs
12gFat

Photo: jules, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Hasselback Potatoes: FAQ

Do I need to peel Hasselback potatoes?

No. Thin Yukon Gold skins help the potatoes hold together and become crisp. Scrub and dry them well before slicing.

Why is the middle still hard?

The potatoes may be larger than specified or the slices too widely spaced. Continue roasting until a knife enters the base easily; cover loosely if the edges are already dark.

How do I store and reheat Hasselback Potatoes?

Refrigerate for up to 3 days. Reheat uncovered on a metal pan in a 400°F (200°C) oven until the center is hot and the sliced edges are crisp again. Microwaving softens the fans.

How long does Hasselback Potatoes take?

About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.

What do I need to make Hasselback Potatoes?

The key ingredients are yukon gold potatoes, butter, garlic and thyme, plus pantry basics.

Any tips for Hasselback Potatoes?

If a potato rolls while slicing, cut a very thin sliver from its underside to make a stable base.

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