Hasselback potatoes with lemon garlic butter ~ why would you bake potatoes any other way??
Don’t be afraid of Hasselback potatoes!
I can’t stress this enough, hasselback potatoes are not difficult or fussy to prepare, and they can make a big impact on your meal. It’s one of the best ways I know of to add big flavor to potatoes (which, let’s face it, can be bland.) It’s just a matter of slicing and basting your way to the best potatoes you’ve ever tasted.
did you know?
Hasselback is a technique that involves very thinly slicing potatoes so that the cuts don’t go all the way through. When baked the layers fan out and develop crispy edges with fluffy interiors. Hasselback potatoes were invented in 1953 by a chef at the famed Swedish hotel Hasselbacken. The simple technique has since inspired cooks all over the globe and you can find recipes for Hasselback squash, eggplant, and even apples!
what you’ll need to make Hasselback potatoes
- russet potatoes
- For this recipe I used smaller russets, and I tried to choose potatoes that were generally the same size so they cook at the same rate.
- extra virgin olive oil
- I used smoked Malden sea salt for incredible flavor, but use any coarse salt you like.
- unsalted butter
- rosemary or thyme are good alternatives.
how to make hasselback potatoes, step by step
You don’t need any special equipment for this technique, I just used a sharp knife and a couple of chopsticks. There is, if you love this idea and want to make hasselback potatoes all the time, an inexpensive gadget that works really well, too.
Step 1. Choose your potatoes
Any type of potato will work for this, including sweet potatoes! Be sure to choose just one variety at a time, though, and try to get similar sized potatoes so everything cooks evenly. I chose small russet potatoes.
step 2. Slice the potatoes
You’ll need a sharp knife to make thin slices across the whole potato, without cutting all the way through to the other side. You want the potato to remain whole. You can use a couple of chopsticks to help with this (they prevent your knife from cutting all the way through the potato.)
If you really want to jump on the Hasselback potatoes bandwagon, get yourself a handy hasselback slicing rack. It works great and makes it fast and easy to prep your potatoes. Armed with this gadget you could easily become famous for your hasselbacks among family and friends.
step 3. Brush with oil and bake
Fan the potatoes out with your fingers to allow the olive oil to penetrate into the slices. This is key to the success of Hasselback potatoes. Baste every 20 minutes or so as the potatoes bake.
step 4. Baste with lemon garlic butter
For the last 20 minutes of baking switch to your lemon garlic butter. Your slices will have separated during baking so all that luscious butter can go deep.
step 5. Eat!
Hasselback potatoes are as much fun to eat as they are to make. The edges are super crispy and the insides are soft and buttery. Potato perfection.
Hasselback potato faqs
- What are the best potatoes to use for Hasselbacks?
- Any potato variety will work, from thin skinned new potatoes to russets. I used small russets and like the crispy skin. You can use small or full sized potatoes, just adjust the cooking time.
- Can I make these potatoes ahead?
- Yes, if necessary you can bake them ahead, let them cool and refrigerate for up to a day. Before serving put them on a baking sheet, cover with foil, and reheat in a low (300F) oven until hot. Give them a fresh brushing with lemon garlic butter before serving.
- How do I make cheesy Hasselback potatoes?
- For the very last minutes of cooking, fan open the potato slices and insert small thin slices of cheese in between them.
- What to serve with Hasselback potatoes
you can’t go wrong with potato side dishes
- Roasted Potatoes with Rosemary
- French Potato and Onion Gratin
- Whipped Sweet Potatoes with Browned Butter
- Roasted Sweet Potatoes with Honey and Sage
- Authentic Irish Colcannon Recipe (Mashed Potatoes with Kale)
- Baked Truffle Fries
- baking sheet with sides
- parchment paper or foil (optional)
- 8 small russet potatoes
- olive oil
- sea salt
lemon garlic butter
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 Tbsp fresh squeezed lemon juice, use more to taste
- 1/2 tsp sea salt
- 2 Tbsp fresh parsley, minced
- Preheat the oven to 425F
- Wash and dry your potatoes. You'll need a sharp knife to make thin slices across the whole potato, without cutting all the way through to the other side. (You want the potato to remain whole.) You can use a couple of chopsticks to help with this ~ they prevent your knife from cutting all the way through the potato. See the post for visuals.
- Brush the potatoes with olive oil. Fan the potatoes out with your fingers to allow the olive oil to penetrate into the slices. Sprinkle with sea salt and slide into your preheated oven for about an hour or so, until completely crisp on the outside and tender inside.
- Baste every 20 minutes or so as the potatoes bake. I start out using olive oil, but switch to my lemon garlic butter for the last 20 minutes. Your slices will have separated during baking so all that luscious butter can go deep.
- Once the potatoes are tender (you can check with the tip of a sharp knife) give them a final slathering with lemon garlic butter and serve asap.
make the lemon garlic butter
- Melt the butter in a small saucepan and add the garlic, lemon and salt.
- Simmer gently for a couple of minutes, then add the parsley and take off the heat. Note: if the butter starts to re-solidfy before you finish using it, just put it back on the heat to warm it.