Have you tried Hasselback potatoes? They are heavenly. They’re crispy like potato chips around the edges, and tender like scalloped potatoes on the inside. If you’re a fan of buttery baked potatoes and crispy potato skin, these fancy Swedish potatoes are right up your alley.
I’ll be honest—my first attempt at Hasselback potatoes over a decade ago was a flop. I accidentally sliced all the way through my potatoes, and they didn’t turn out right. It was a humbling experience.
Then, I tasted an unforgettable Hasselback potato on a trip to Scotland, and I came back determined to make them at home. I’ve learned some key tips and tricks, and I’m sharing them all with you today. If I can do it, you can, too!
How to Slice Hasselback Potatoes
The key to Hasselback potatoes is slicing them properly. You’ll need a sharp chef’s knife and two wooden chop sticks (if you don’t have chop sticks, try wooden spoons). To help you visualize the process, please check out my pictures and the recipe video below!
- First, create a flat side on each potato so it can rest securely against the cutting board without wobbling. Look for an obvious “bottom” or flat side on each potato, then slice a very thin piece off that side.
- Place the potato on the cutting board with the flat side resting underneath. Place the chopsticks on each side of the potato, resting snugly against the potato.
- Starting about ¾ inch from the right (or left, if you’re left-handed), slice as thinly as possible across the potato, ideally ⅛-inch thick slices. I’ve found it helpful to keep the tip of the knife on the cutting board rather than cutting straight down.
- Readjust your chopsticks as necessary so they stay snug against the potatoes. Continue slicing to the other end until you’re about ¾” from the tip (use your best judgment so you don’t cut off the end).
What happens if you accidentally cut out a slice? It’s ok, just tuck it back into place. If you accidentally cut off the end of a potato, it will still turn out well without it.
Watch How to Make Hasselback Potatoes
Weigh Your Potatoes
This recipe is designed for medium potatoes, weighing about 1/2 pound each (7 to 9 ounces). Please weigh your potatoes at the store to ensure that your potatoes turn out well.
How to Make Hasselback Potatoes
Once your potatoes are sliced, the rest is pretty easy! You’ll find the full recipe below, but here’s the gist and why it works so well:
Bake the sliced potatoes for 1 hour at 450 degrees Fahrenheit.
Baking them plain at first (no oil or butter yet) at high heat sets the stage for an epic potato. If we add butter any earlier, it burns. These are tricks that I learned from my Best Baked Potato tests, and they apply to Hasselbacks as well.
Meanwhile, mash softened butter with fresh garlic and salt.
Once the potatoes have baked for an hour, the slices have separated, making space for butter to seep down between the cracks.
Spread half of the butter mixture over the potatoes.
Bake the potatoes for 10 minutes to crisp up.
Spread the remaining butter mixture over the potatoes.
These potatoes are gloriously buttery. The garlic cooks against the hot potato, which mellows it. Some of the butter will melt onto the pan, and that’s ok.
Garnish as desired.
I love a sprinkle of flaky salt, a dollop of sour cream, followed by a sprinkle of chopped chives.
More Irresistible Potato Recipes
I love a great potato. These recipes are the best!
Please let me know how your Hasselback potatoes turn out in the comments. They take some effort, but they’re so worth it.
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Hasselback Potatoes
Follow this recipe to make the best Hasselback potatoes! Buttery Hasselback potatoes are irresistibly crispy on the outside yet tender on the inside. Recipe yields 4 to 6 potatoes.
- Pull the butter out of the refrigerator to let it soften on the counter. Preheat the oven to 450 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare your potatoes, scrub them clean with a vegetable brush under running water. Working with one potato at a time, look for an obvious flat side, then slice a very thin piece off the bottom of the potato to help it rest flat against the cutting board.
- Place the potato on the cutting board with two chopsticks resting snugly along both long sides of the potato. Starting about ¾ inch from the right (or left, if you’re left-handed), use a sharp chef’s knife to slice as thinly as possible across the potato, ideally ⅛-inch thick slices. It works best to slice at an angle with the tip of the knife on the board rather than straight down. As you cut, you’ll need to readjust your chopsticks so they stay snug against the potatoes. If you accidentally cut a slice out, just tuck it back into its place. Continue slicing to the other end until you’re about ¾” from the tip (use your best judgment).
- Place your potatoes on the prepared pan. Bake for 1 hour.
- Meanwhile, in a small bowl, mash the softened butter with the garlic and salt with a fork until evenly mixed. Within the bowl, divide the mixture into two equal portions since we’ll use them at separate times. Set aside.
- Remove the potatoes from the oven. Work with one-half of the butter and spread a generous amount of butter over the top of each potato. Then use a pastry brush to distribute it evenly over the potato as it melts, gently breaking up any clumps to get in between the layers.
- Return the potatoes to the oven and bake for 10 more minutes. Remove the potatoes from the oven. Use a butter knife to spread the remaining butter mixture down the center of each potato, letting it melt slowly into the warm potato.
- Sprinkle all over with flaky sea salt. Add any additional desired toppings, and serve immediately.
Notes
Make it dairy free/vegan: Substitute dairy-free butter, such as Miyoko’s Creamery.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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