These Hasselback Potatoes are golden and crispy, tender in the middle, and full of flavor! Using Yukon Gold potatoes and a handful of cabinet seasonings, it’s the perfect side dish to serve for a special dinner or holiday occasion. Plus they are surprisingly easy to make using a simple trick to cut perfectly thin slices every time.
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You can’t go wrong serving potatoes as a side dish…. Whether you go for Crispy Smashed Potatoes, Cheesy Scalloped Potatoes, Baked Sweet Potatoes, or even a regular baked potato, they’re all a win! This Hasselback Potatoes recipe is no exception.
With crispy edges and simple seasonings, these delicious hasselback potatoes are surprisingly simple to make and always impressive to serve. Read below for all of our tips and tricks to get them right every time.
🥔What are hasselback potatoes?
Hassleback potatoes are sliced baked potatoes with seasonings, garlic, or even toppings. The potato is sliced very thinly about ¾ of the way down, giving it a fan-like appearance. They are sometimes called accordion potatoes.
🏅Why this recipe is great
- They're both crispy and tender. The best potatoes always are!
- They are pretty simple to make and only require 7 ingredients.
- You can add all kinds of variations or toppings to make them your own. It's the best part.
🌿 Ingredients
- Yukon gold potatoes: Yukon gold (or even red potatoes) are the perfect size for accordion potatoes. I prefer small potatoes to large potatoes because they get creamy in the middle more than russet potatoes.
- Olive oil: Vegetable oil will work, but won't have as much flavor.
- Minced garlic: I buy it minced to keep it easy, or mince your own.
- Seasonings: Paprika, oregano, thyme, and kosher salt add all the flavor you need.
🔪 How to make hasselback potatoes
Start by preheating the oven to 425°F. Combine the oil and the seasonings in a small bowl. Then it's time to cut the potatoes!
My favorite trick for this is to use two chopsticks (affiliate) on either side of the potato because they have a flat side that doesn’t roll and they block the knife from cutting all the way through. Place the potato between the wooden chopsticks, then cut ⅛ - ¼ inch slices, leaving about ¼ inch intact on the bottom of the potato.
Next, use a silicone brush (affiliate) to coat the potatoes with the oil mixture, making sure to gently open the slices and drip the oil in between. Brush the sides and tops of potatoes thoroughly.
Bake on a baking sheet lined with aluminum foil for 50-65 minutes. They are done when they are golden brown on the edges and tender in the middle.
👨👩👧👦 For a crowd
You can double this recipe, but it will take longer to prepare and cut the potatoes. I suggest baking each batch on its own cookie sheet to ensure the potatoes aren’t overcrowded. Bake them on different racks, switching them halfway through.
💡Variations
You can add additional seasonings, fresh herbs, or your favorite toppings to make this hasselback potato recipe your own. Here are some ideas:
- Add fresh thyme, rosemary, oregano, or parsley.
- Sprinkle the top of the potatoes with parmesan cheese at the last 15 minutes of baking time.
- Drizzle with brown butter, garlic butter, or an herby melted butter mixture before serving.
- Serve with cheese, crumbled bacon, and sour cream for a loaded potatoes twist.
🙋 Questions and Answers
My favorite way is to line up the potato between 2 chopsticks. Using a sharp knife, cut the thin slices and allow the chopsticks to be your stopping guide. You could also use two thin wooden spoons by lining up the potatoes between the spoon handles.
There are various tools you can use to cut hasselback potatoes, like this potato slicing rack (affiliate). However, I find that most are a waste of money. It can be easily done with chopsticks or a similar method with materials you already have on hand.
This is an impressive side dish for a chicken, roast, or steak main dish. Try serving it alongside this Smoked Tri-Tip, Skillet Apricot Chicken, or Brown Butter Herb Chicken. Add this Buttery Pull Apart Bread and a side of veggies for the perfect meal!
Store in an airtight container in the fridge for 3-5 days. To reheat, I suggest using an air fryer or toaster oven to get them crispy again.
👨🏼🍳 Tips & Tricks
- If the potato has a flatter side, put that side down on the cutting board for extra stability.
- Don’t cut the slices thicker than ¼ inch or they will not fan out as well.
- Try to get the oil and seasoning mixture in between every slice for the most flavorful result. Brush the outside of the potato after to make it less slippery.
- Don’t skimp on the baking time. It takes a while to get them crispy, but it’s worth it!
📖 Other side dish recipes
- Pan Roasted Corn - Caramelized and super flavorful!
- Orange Cranberry Rice - It sounds different, but it’s so tasty.
- Cast Iron Skillet Cornbread - Easy and moist!
- Easy Fruit Salad Dressing - A honey, lime, and poppyseed dressing that bring your fruit salad to life.
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)
Equipment
- Chopsticks (affiliate)
Ingredients
- 6 Yukon Gold potatoes 3-4 inches long
- ⅓ cup olive oil
- 1½ teaspoon garlic minced
- 1½ teaspoon paprika
- 1½ teaspoon dried oregano
- 1½ teaspoon dried thyme
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and line a sheet pan with foil. In a small bowl, combine the oil, garlic, spices, and salt. Set aside.⅓ cup olive oil, 1½ teaspoon garlic, 1½ teaspoon paprika, 1½ teaspoon dried oregano, 1½ teaspoon dried thyme, ½ teaspoon kosher salt
- Line up two chopsticks on either side of a potato. Using a sharp knife, cut ⅛-¼ inch slices, leaving about ¼ inch intact at the bottom of the potato. The chopsticks should stop the knife at the right height.6 Yukon Gold potatoes
- Using a silicone brush, coat the potatoes with the oil mixture, making sure to gently open the slices and drip the oil in between. At the end, brush the tops and sides thoroughly.
- Bake on the prepared sheet pan for 50-65 minutes, or until they are golden brown on the edges and tender in the middle.
Notes
- If the potato has a flatter side, put that side down on the cutting board for extra stability.
- Don’t cut the slices thicker than ¼ inch or they will not fan out as well.
- Try to get the oil and seasoning mixture in between every slice for the most flavorful result. Brush the outside of the potato after to make it less slippery.
- Don’t skimp on the baking time. It takes a while to get them crispy, but it’s worth it!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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