Crispy Hasselback Potatoes – Introduction
When you want to elevate a simple potato into a show-stopping side dish, Crispy Hasselback Potatoes are the answer. These beautifully fanned, golden-brown potatoes combine the best of both worlds — crispy edges like potato chips and a creamy, tender interior like a baked potato. Their impressive presentation makes them ideal for holidays and dinner parties, yet they’re simple enough to enjoy on a weeknight.
The technique originated in Sweden, where the Hasselbacken Hotel first served them in the 1950s. The distinctive accordion-like slices allow butter, herbs, and seasonings to seep deep into the potato, creating layers of flavor and texture. Each cut crisps beautifully in the oven, producing a dish that’s as delicious as it is photogenic.
What makes this recipe especially appealing is how adaptable it is. You can keep it classic with butter, Parmesan, and herbs — or dress it up with toppings like bacon bits, sour cream, or melted cheese. The key is to slice the potatoes just right and baste them as they bake, ensuring crisp edges and tender centers.
For even more potato inspiration, visit BBC Good Food’s potato recipes or Bon Appétit’s guide to potato perfection. Whether served alongside steak, roasted chicken, or fish, these Crispy Hasselback Potatoes will steal the spotlight.
Basic Crispy Hasselback Potatoes Recipe
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Crispy Hasselback Potatoes | Perfectly Golden, Buttery, and Elegant
Description
Learn how to make Crispy Hasselback Potatoes that are buttery, golden, and full of flavor. This elegant yet easy side dish is perfect for holidays or weeknight dinners.
Ingredients
- Cooking spray or butter (for greasing)
- 8 medium russet potatoes
- 6 tablespoons unsalted butter, divided and melted
- 1 teaspoon Kosher salt (plus more for serving)
- 4 tablespoons Italian bread crumbs
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon chives, chopped
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat the Oven:
Set your oven to 425°F (220°C). Lightly grease a baking dish or sheet with cooking spray or melted butter. - Prepare the Potatoes:
Scrub the potatoes clean and pat dry. Using a sharp knife, make thin, even slices across each potato, cutting about ¾ of the way down — leaving the base intact so the potato stays together. - Pro Tip:
Place each potato between two wooden spoons or chopsticks while cutting. This helps prevent slicing all the way through. - Butter and Season:
Brush the potatoes generously with half the melted butter and sprinkle evenly with salt. Place them in the prepared dish, sliced side up. - Bake the Potatoes:
Roast for 45 minutes, brushing occasionally with the remaining butter as the layers start to fan open. - Add the Crispy Topping:
Combine bread crumbs, Parmesan, thyme, and a touch of butter. Sprinkle this mixture over the potatoes and bake for another 15–20 minutes, until golden and crisp on top. - Finish and Serve:
Remove from the oven, sprinkle with chopped chives, and season lightly with more salt. Serve hot, either plain or with sour cream or gravy on the side.
Notes
Slice potatoes ¾ of the way through — use chopsticks to guide the knife.
Baste often with butter to keep the layers crisp and flavorful.
Use high heat (425°F) for golden, crunchy edges.
Top with Parmesan and herbs in the final minutes for extra aroma and flavor.
Advanced Techniques for Perfect Crispy Hasselback Potatoes
1. Choose the Right Potato
Russet or Yukon Gold potatoes work best because of their balance of starch and moisture. They bake evenly and hold their shape while crisping beautifully.
2. Soak for Extra Crispiness
After slicing, soak the potatoes in cold water for 15–20 minutes to remove excess starch. Pat dry before baking — this helps achieve ultra-crispy edges.
3. Use Clarified Butter or Ghee
Clarified butter has a higher smoke point and a richer, nuttier flavor, helping the potatoes crisp up without burning.
4. Layer Flavors During Baking
Add herbs like thyme or rosemary midway through roasting. The heat gently releases their oils, infusing the butter without overpowering the dish.
5. Baste Generously
Basting is the secret to those deep golden layers. Use a brush to drizzle butter into the slits every 20 minutes to keep the insides moist and flavorful.
Storage, Shelf Life, and Maintenance Tips for Crispy Hasselback Potatoes
1. Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. The texture will remain good if reheated properly.
2. Reheating
Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispness. Avoid microwaving — it softens the edges.
3. Freezing
Freeze fully baked and cooled potatoes on a tray. Once solid, transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven.
4. Make-Ahead Tip
You can slice and parboil the potatoes earlier in the day. Before serving, bake them with butter and toppings until crisp.
5. Revive Texture
If potatoes lose crispness, place them under the broiler for 2–3 minutes to bring back that signature crunch.
Dietary Adaptations and Substitutions for Crispy Hasselback Potatoes
1. Dairy-Free
Replace butter with olive oil or vegan butter. Add nutritional yeast for a cheesy flavor without dairy.
2. Gluten-Free
Use gluten-free breadcrumbs or omit them entirely — the potatoes will still crisp beautifully with butter and Parmesan alone.
3. Vegan Adaptation
Use olive oil, vegan margarine, and skip the Parmesan. A sprinkle of smoked paprika or garlic powder enhances flavor naturally.
4. Low-Sodium Version
Reduce salt and add a squeeze of lemon juice before serving. The acidity enhances flavor without added sodium.
5. Herb Variations
Swap thyme for rosemary, parsley, or dill to match your main course. Fresh herbs always elevate the aroma and presentation.
Frequently Asked Questions (FAQs) about Crispy Hasselback Potatoes
1. How do I keep the slices from cutting all the way through?
Place wooden chopsticks or spoons on each side of the potato as a guide to prevent cutting through the bottom.
2. Why aren’t my potatoes crispy enough?
Make sure the oven is fully preheated and that you’re using high heat (425°F). Also, don’t overcrowd the pan — air circulation is key.
3. Can I make Hasselback potatoes ahead of time?
Yes. Parbake the potatoes for 30 minutes, cool, and refrigerate. Finish baking with toppings right before serving.
4. Can I use other potatoes besides russet?
Yukon Golds are an excellent alternative, offering a buttery texture and beautiful golden color when roasted.
5. What toppings go best with Hasselback potatoes?
Try melted cheese, sour cream, bacon bits, or even a drizzle of garlic aioli for a decadent twist.
Conclusion & Final Thoughts on Crispy Hasselback Potatoes
Few side dishes manage to be both visually stunning and effortlessly delicious, but Crispy Hasselback Potatoes achieve that balance perfectly. Their golden layers, infused with butter, herbs, and Parmesan, make them a centerpiece-worthy addition to any meal. Each slice offers a contrast of textures — crisp on the outside, tender inside — and the presentation never fails to impress.
This recipe highlights how simple ingredients can produce extraordinary results with the right technique. Whether you’re serving them alongside a Sunday roast, a festive turkey, or a casual steak dinner, these potatoes always add a touch of elegance.
Another bonus? They’re endlessly adaptable. You can keep them classic or personalize them with cheese, garlic, or spicy seasonings. Once you master the slicing and basting method, you’ll find yourself returning to this dish again and again — a timeless combination of simplicity, texture, and flavor.
So preheat your oven, grab your russets, and get ready to create the crispiest, most impressive Crispy Hasselback Potatoes your table has ever seen.