Simple home cooking for busy weeknights. Everyday groceries, clear steps.

Hasselback Potatoes

Baking

by updated

Jump to RecipePinComment

Hasselback potatoes are whole potatoes cut into very thin slices that stop just short of the bottom. As they bake, the slices fan out, creating lots of surface area that gets brown and crisp in the oven while the center stays soft.

Thinly sliced potatoes are baked with olive oil, garlic, and fresh rosemary until tender inside and crisp on the edges.

Baked hasselback potatoes with garlic and rosemary on a tray.
Pin This Recipe For Later

This side dish takes about an hour and a half to bake, but the hands-on time is very brief. You will need a pair of wooden spoons or chopsticks to help guide your knife. It is a great alternative to standard roasted potatoes when you want something with a bit more texture.

Why this works

  • Using chopsticks as a guide prevents your knife from cutting all the way through the potato.
  • Basting the potatoes with hot oil as they bake helps the slices separate and crisp.
  • Increasing the oven temperature at the very end gives the edges a deep golden crunch.

Ingredients you'll need

Ingredients for hasselback potatoes laid out on a counter.
Medium potatoes, olive oil, garlic, fresh rosemary, and kosher salt.
  • Potatoes: Medium starchy potatoes like Russets or Yukon Golds work well. Choose potatoes that are roughly the same size so they bake at the same rate.
  • Olive oil: Extra virgin olive oil adds good flavor. You can also use melted butter or a neutral cooking oil.
  • Kosher salt: A coarse salt is easier to sprinkle evenly. If using fine table salt, cut the amount in half.
  • Garlic: Leave the skins on the smashed cloves so they flavor the oil without burning in the hot oven.
  • Rosemary: Fresh sprigs release their oils into the pan. Thyme is a good alternative.

Exact quantities are in the recipe card below.

How to make it

Step 1: Slicing the potatoes

Cut a small flat base on each potato. Place chopsticks on either side and slice thinly across.

Step 2: The first bake

Rub the potatoes with a little oil and salt. Bake them until the slices just begin to separate.

Pastry brush spreading olive oil over sliced potatoes on a pan.
Basting the sliced potatoes with olive oil on a baking sheet.

Step 3: Basting and aromatics

Add the rest of the oil, garlic, and rosemary to the pan. Brush the seasoned oil over the potatoes every ten minutes.

Step 4: The final crisp

Turn the oven temperature up for the last few minutes to brown the edges.

Baked hasselback potatoes with garlic and rosemary on a tray.
Crispy baked hasselback potatoes ready to serve.

Serve it with

Serve these alongside a roasted chicken, grilled steak, or a hearty winter stew.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer until hot and crisp.

FAQ

Do I need to peel the potatoes first?

No, leaving the skin on helps the slices hold their shape and adds texture to the finished dish.

Can I make these ahead of time?

They are crispiest right out of the oven. You can slice them a few hours ahead and keep them submerged in cold water, but dry them very well before tossing with oil.

Why didn't my potatoes fan out?

The slices might be too thick, or the oil did not get deep enough between the cuts. Basting and pressing down lightly with the brush helps open them up.

Hasselback Potatoes

Thinly sliced potatoes are baked with olive oil, garlic, and fresh rosemary until tender inside and crisp on the edges.

Author Emily Croft· cozyandtaste.com

Baked hasselback potatoes with garlic and rosemary on a tray.
Prep
15 min
Cook
1 hr 25 min
Total
1 hr 40 min
Servings
5
Course: Side DishCuisine: AmericanMethod: BakingDifficulty: Medium
Pin

Ingredients

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut a very thin slice off the bottom of each potato so it sits flat on your cutting board.
  3. Place a wooden chopstick or the handle of a wooden spoon on each long side of a potato. Slice the potato crosswise into 1/8-inch (2 mm) thick slices. The knife will hit the chopsticks, stopping you from cutting all the way through. Repeat with all potatoes.
  4. Place the potatoes on a rimmed baking sheet. Drizzle with 2 teaspoons of the olive oil and rub it over the skins. Sprinkle with 1/4 teaspoon of the kosher salt.
  5. Bake for 30 minutes. Remove the pan from the oven.
  6. The potato slices should be slightly fanned out. Pour the remaining 1/4 cup of olive oil over the potatoes and sprinkle with the remaining 1 1/4 teaspoons of kosher salt. Place the smashed garlic cloves and rosemary sprigs on the baking sheet around the potatoes.
  7. Return to the oven and bake for 40 minutes. Every 10 minutes, remove the pan and use a pastry brush to baste the potatoes with the oil pooling in the pan. Press the brush gently over the tops to push oil between the slices.
  8. Increase the oven temperature to 425°F (220°C). Baste the potatoes one last time and bake for 10 to 15 minutes until the edges are dark golden brown and crisp. Serve hot.

Notes

  • If the potato slices are stuck together after the first 30 minutes, use the tip of a paring knife to gently separate them before pouring the rest of the oil over them.
  • You can line your baking sheet with parchment paper or aluminum foil for easier cleanup.

Did you make this? Save it to your Side Dish Recipes board so you can find it again.

Pin it

Made it? Tell us how it went

    Leave a comment

    Comments are checked before they are published. Your name is shown with your comment.

    Up next · Side DishesHoney Glazed CarrotsWhole small carrots are roasted until tender and finished with a sticky honey and apple cider vinegar glaze.Get the recipe →

    You might also like

    All side dishes recipes →