Hasselback Potatoes: seasoned, fanned potatoes that are sure to delight. This easy yet impressive side dish is packed with flavor.
A simple slicing technique lets butter, Parmesan, breadcrumbs, and herbs seep into every bite for extraordinary taste.
Why You’ll Love Hasselback Potatoes
- A stylish alternative to a plain baked potato
- Beautiful presentation with minimal effort
- Made from simple, easy-to-find ingredients
These Hasselback potatoes are a fun twist on the classic baked potato. The secret to great results is seasoning: be sure salt, pepper, butter and Parmesan reach into the slices so every bite is flavorful.
Ingredient Notes
- Kitchen staples – melted butter (salted is fine), salt, and freshly ground black pepper.
- Baking potatoes – russets work well. Wash and dry before slicing; peel or leave the skins on according to preference.
- Fresh thyme – use the leaves only. Minced rosemary or oregano can be substituted.
- Grated Parmesan – use real Parmigiano-Reggiano for best flavor.
- Fresh breadcrumbs – pulse a slice of bread in a food processor to make quick fresh crumbs; freeze any leftover crumbs for later.
How to Make
Recipe Tips
- After peeling, place potatoes in cold water to prevent browning. Pat dry before slicing.
- You can leave the skins on if you prefer—the potatoes are just as tasty unpeeled.
- Slice thinly but stop before cutting through. Placing a wooden spoon handle along each side of the potato helps prevent slicing all the way.
- Gently fan the slices apart so butter, salt and pepper reach the crevices. Do this again when adding the breadcrumb mixture.
- Bake first at higher heat after seasoning and drizzling with butter, then add the Parmesan, breadcrumbs and herbs and continue baking until browned and tender.
- Traditional fillings include almonds and breadcrumbs, but a mix of breadcrumbs, Parmesan and thyme is a flavorful, nut-free option.
- Swap in garlic butter for extra flavor, or add bacon, chives or small slices of cheddar for loaded, cheesy variations.
- Bake until easily pierced with a fork; depending on potato size, total time can be about an hour.
These Hasselback baked potatoes are a hit with family and guests—crispy on the edges and soft inside. Give them a try!
Frequently Asked Questions
Hasselback potatoes are a Swedish style of baked potato sliced into thin, fanned sections and typically topped with butter and breadcrumbs before baking. The slices crisp at the edges while the center stays soft.
Place a wooden spoon handle along each side of the potato to act as a stop, then make thin cuts across the potato without cutting all the way through. The spoon prevents the knife from slicing through the base.
You May Also Like
- Hasselback potato casserole — a crowd-pleasing twist on the classic.
- Crispy smashed potatoes — another favorite potato side.
- Twice-baked potatoes for a richer, stuffed option.
- Cheesy potato galette for an elegant potato dish.
- Gruyère potato cakes for crisp, cheesy bites.
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Hasselback Potatoes Recipe
20 minutes
1 hour
1 hour 20 minutes
4 servings
A delicious fanned potato recipe adapted from classic sources.
Ingredients
- 4 baking potatoes
- 2+ tablespoons butter, melted
- Salt to taste
- Freshly ground pepper to taste
- Fresh thyme to taste
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh breadcrumbs
- Thyme leaves, optional
Instructions
- Preheat the oven to 425ºF (220ºC).
- Peel the potatoes if desired and place them in cold water to prevent browning; pat dry before slicing.
- Place a wooden spoon handle along each side of a potato to act as a stop.
- Cut thin slices across the short side about 1/8 inch apart, stopping before you reach the bottom so the potato holds together.
- Repeat with remaining potatoes and arrange them cut side up in a baking dish.
- Drizzle with half the melted butter, opening the slices to let the butter reach inside. Season with salt and pepper.
- Bake for 35–40 minutes, until the potatoes begin to soften and edges start to brown.
- Remove from the oven, drizzle with remaining butter and sprinkle with Parmesan, breadcrumbs and thyme, gently nudging the mixture into the slices.
- Return to the oven and bake another 20 minutes or until the potatoes are golden and tender.
Notes
You can substitute minced rosemary for thyme. For extra flavor, use garlic butter instead of plain melted butter.
Nutrition Information:
Yield:
4
Serving Size:
1 potato
Amount Per Serving:
Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 249mgCarbohydrates: 39gFiber: 4gSugar: 2gProtein: 5g