Name: Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Swedish
Ingredients: 5 – 6 potatoes (each about 250g / 8oz); 1 1/2 tsp extra virgin olive oil (for rubbing); 1/4 tsp kosher or cooking salt (for rubbing); 1/4 cup (60 ml) extra virgin olive oil (for basting); 1 1/4 tsp kosher or cooking salt (for sprinkling during baking); 4 garlic cloves, skin on, smashed; 3 rosemary sprigs

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Introduction

Hasselback potatoes are a stunning twist on regular baked potatoes, featuring thin, crisp slices that fan out like a delicate accordion. They are perfectly crispy on the edges and soft in the middle, making them a delicious and impressive side dish for any meal.

The image shows multiple golden-brown Hasselback potatoes arranged closely together. Each potato has many thin, even slices cut almost all the way through, creating a fan-like appearance with slightly crispy edges. The skin is textured and browned, while the inside layers look soft and yellow. There are small flakes of salt sprinkled on top of the potatoes, and several sprigs of fresh green rosemary placed around them. A few garlic cloves with their skins on are visible near the potatoes. The surface is a white marbled texture that adds a clean look to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5–6 potatoes (each about 250g / 8oz)
1 1/2 tsp extra virgin olive oil

1/4 tsp cooking salt or kosher salt
1/4 cup extra virgin olive oil

1 1/4 tsp cooking salt or kosher salt
4 garlic cloves, skin on, smashed (optional)

3 rosemary sprigs (optional but recommended)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven.
Step 2: Prepare the potatoes by cutting a thin slice off the base so they sit flat. Place each potato between two wooden spatulas or chopsticks no thicker than 1 cm (0.4″) to prevent cutting all the way through.

Step 3: Cut very thin slices about 2 mm apart along each potato, allowing the edges to be slightly thicker for crispiness.
Step 4: Drizzle each potato with the 1 1/2 teaspoons of olive oil and sprinkle evenly with 1/4 teaspoon salt. Rub gently to distribute.
Step 5: Place the potatoes on a baking tray and bake for 30 minutes.

Step 6: Remove the tray and pour 1/4 cup olive oil over the potatoes. Sprinkle the remaining 1 1/4 teaspoons salt on top, then add the smashed garlic cloves and rosemary sprigs around the potatoes.
Step 7: Return to the oven and bake for another 40 minutes, basting generously every 10 minutes. Use a brush or spoon to push the oil between the slices, encouraging them to fan out.
Step 8: When the potatoes are soft in the center (test by inserting a knife), increase the oven temperature to 220°C (425°F) or 200°C fan-forced.

Step 9: Baste the potatoes again, then bake for a further 10–15 minutes until the edges are golden and extra crispy.
Step 10: Serve immediately while hot and enjoy the crisp, flavorful edges—the best part of this dish!

Tips & Variations

Using wooden spatulas or chopsticks when slicing prevents accidentally cutting through the potato entirely, which helps keep the slices intact and fan out nicely during baking.

For a richer flavor, try adding finely grated Parmesan or your favorite herbs sprinkled on top before the final high-temperature bake.
Garlic and rosemary are optional but add wonderful aroma and taste—feel free to experiment with other herbs like thyme or sage.

Storage

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 180°C (350°F) to help restore the crispiness. Microwave reheating can make them soggy, so oven warming is recommended for the best texture.

How to Serve

The image shows five golden brown hasselback potatoes with many thin layers, each potato curved slightly open to reveal the crispy edges and soft inside. The potatoes have a crunchy, textured surface with salt crystals sprinkled on top and small sprigs of fresh green rosemary placed around and on the potatoes for decoration. Scattered about are some roasted garlic cloves with brown charred skin. The food is placed on a white marbled surface that enhances the warm colors of the potatoes and herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for this recipe?

Yes, starchy potatoes like Russets or Yukon Gold work best as they crisp up nicely on the outside and become fluffy inside. Avoid waxy potatoes as they might not crisp as well.

Why do I need to baste the potatoes while baking?

Basting with olive oil helps the slices open up and fan out more, ensuring they become crispy and flavorful. It also distributes seasoning evenly and prevents the potatoes from drying out.