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Hasselback potatoes on white platter with fresh herbs sprinkled on top.
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5 from 5 votes

Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 240kcal
Author: Borrowed Bites

Equipment

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

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!
 
Storing Leftovers: 
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. 
 

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 205mg | Potassium: 730mg | Fiber: 4g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg