Hasselback Baked Potato Recipe

Hasselback potatoes are honestly one of my favorite ways to make a plain baked potato feel special. They look kind of fancy with those thin, accordion-style slices, but you really don’t need any crazy skills to pull them off at home.

The slicing trick gives you all these crispy edges, while the inside stays soft and fluffy. That’s the magic, right?

This recipe takes a regular potato and turns it into a crispy, buttery side dish in about an hour. I’ll walk you through what you need, the basic ingredients, and how to get those neat slices without accidentally chopping the whole thing in half.

You’ll pick up a few tips to dodge some of the usual mistakes, too.

What I love most is how all the butter, herbs, and whatever seasonings you like get tucked into every slice. These potatoes go with just about any dinner—steak, chicken, fish, you name it.

Once you try them, I wouldn’t be surprised if they become your new go-to side.

Equipment

You really don’t need any fancy gadgets for hasselback potatoes. I stick to basic stuff that most folks already have in their kitchen.

The main thing is a sharp chef’s knife—it makes all the difference for those thin, even slices. A dull knife? Just makes life harder.

Here’s what I grab before getting started:

• Sharp chef’s knife for slicing
• Cutting board so you don’t mess up your counter
• Two wooden spoons or chopsticks—these are my secret for not slicing too deep
• Baking sheet or a shallow roasting pan
• Pastry brush for spreading butter or oil
• Small bowl for mixing up the butter and seasonings
• Aluminum foil (totally optional, but helps with cleanup)

The wooden spoons or chopsticks are honestly a game changer. I put them on either side of the potato before I start slicing. That way, my knife stops before it goes all the way through.

The spoons kind of act like bumpers and give you those perfect slices.

A pastry brush is great for getting butter into all the little cuts. No brush? Just use a spoon or even your fingers if you don’t mind getting a bit messy.

I usually line my baking sheet with foil. It’s not a must, but it makes cleaning up way easier.

Ingredients

I always start with the right potatoes. Russet potatoes are my top pick—they get fluffy inside and crisp up nicely.

Yukon golds are also solid if you’re after something a little creamier.

For a classic batch, here’s what I use:

• 4 medium russet potatoes or yukon gold potatoes (about 8 ounces each)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh herbs (rosemary, thyme, or parsley work great)

The best potatoes for hasselback are ones that are about the same size, so they cook evenly. I look for firm, oval-shaped ones without any soft spots.

Herb butter just takes these over the top. I mix melted butter with garlic and whatever fresh herbs I’ve got—rosemary for that woodsy thing, thyme if you want something milder, or parsley for a little brightness.

Butter brings all the flavor, but the olive oil is what helps get those crispy edges without burning. I always make sure my butter is totally melted before brushing it on.

Instructions

Crank your oven up to 425°F (220°C). You want it hot for those crispy edges.

While the oven’s heating, set each potato on a cutting board. Place a wooden spoon or chopstick on each side of the potato—these act as little guards so you don’t slice all the way through.

Carefully slice the potatoes about 1/8 inch apart, all the way across. The spoon handles will keep you from cutting through the bottom.

The slices should fan out a bit, but the potato stays together.

Pop your sliced potatoes into a baking dish. Brush them all over with melted butter, making sure it seeps down between the slices.

Sprinkle on salt and pepper, letting it fall into the cuts.

Bake for 50-60 minutes until the insides are soft and the edges turn that lovely golden brown. I like to brush on more butter halfway through, just to really amp up the crispiness.

• Check doneness by poking a knife into the thickest part
• The middle should be soft, the edges crispy and golden

Take them out and let them sit for a couple of minutes. Pile on your favorite toppings—sour cream, cheese, bacon bits, or just more fresh herbs.

Honestly, they’re best eaten hot, right out of the oven, while they’re still crisp.

Notes

Leftover hasselback potatoes? Just pop them in an airtight container and keep in the fridge for up to 3 days.

To get them crispy again, reheat in the oven at 375°F for about 10-15 minutes.

You can slice the potatoes as thin or thick as you like. I usually go for about 1/8 to 1/4 inch apart—seems to work well for even cooking and looks nice.

If the tops start browning too fast, just tent some foil over them halfway through. That way, the insides finish cooking without burning the edges.

Mix up the toppings and seasonings however you want. I’ve tried rosemary, thyme, paprika, even parmesan—pretty much all good.

The trick to not slicing all the way through is using chopsticks or wooden spoons on each side of the potato. They act like little bumpers for your knife.

Russet potatoes are my usual pick for their starchy texture, but Yukon Golds are great if you want a creamier bite.

Make sure to pat your potatoes dry after washing. Too much moisture and you won’t get those crispy edges.

If you’re making a bunch at once, just space them out on the baking sheet—about an inch apart is good. That way, the hot air can circulate and they all cook evenly.

Tasting Notes

When I dig into a hasselback potato, it’s always that mix of textures that gets me first. You get those crispy, golden edges—so crunchy—then suddenly, it’s all soft and fluffy inside.

The way the thin slices fan out, they just soak up all the butter and whatever seasonings you tossed on. Every slice is loaded with garlic and herbs, and honestly, it just tastes so good.

Butter kind of pools between the cuts, making these rich little pockets you can’t help but go back for. That mix of olive oil and butter really brings out that golden color.

Salt and pepper do their thing, just enough to let the potato flavor shine through. The garlic roasts up mellow, never sharp, and the smell is amazing.

Fresh herbs—rosemary, thyme, or whatever you have—give it this earthy note that makes the whole thing feel a little fancier. I always like how the flavors get tucked into those accordion cuts.

As for what to serve with hasselback potatoes, honestly, they go with just about anything. I usually make them with roasted chicken or steak, but they’re just as good with fish or pork chops.

They look pretty impressive on the plate, even though they taste like something familiar and homey. That mix of crispy outside and creamy inside? It’s what sets them apart from your regular baked potato.

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