This Hasselback potato recipe is the best way to enjoy roasted potatoes. Garlic and rosemary-infused butter make the potatoes fragrant and rich. They’re crispy on the outside and creamy on the inside. This easy vegetarian side dish won’t disappoint!
Get ready for the best-roasted potatoes you’ve ever had– these Hasselback potatoes are rich, tender, and flaky, with a melt-in-your-mouth texture when you take the first bite. This recipe is unique because the potatoes are sliced, but not all the way through. This allows each piece to be fully coated with garlic and rosemary-infused butter while retaining the original potato shape.
Rich in potassium, fiber, fat-soluble vitamins, and antioxidants, these Hasselback potatoes make an excellent vegetarian side dish and can easily be made vegan.
Potatoes are affordable and nutrient-dense, making them a healthy staple in any diet. Try these other delicious potato recipes to keep the good times rolling.
What are Hasselback Potatoes?
Hasselback potatoes are a popular Swedish side dish made from potatoes that are partially sliced, coated in butter and herbs, then roasted. Traditional recipes include crispy breadcrumbs and cheese as well.
The recipe was named after the Hasselbacken Restaurant in Stockholm, where the beautiful roasted potato dish was first served in the mid-1900s. Now enjoyed worldwide, Hasselback potatoes are a delicious and savory side you can easily make at home.
Potatoes. Russet potatoes work best for this recipe. Try to shop for potatoes that are similar in size so they will take the same amount of time to cook. Potatoes are rich in potassium, vitamin B6, and manganese. Eating foods high in potassium may help lower high blood pressure levels. Potatoes and their skins are also a good source of dietary fiber.
Butter. Choose high-quality unsalted stick butter for the best rich and crispy potatoes. Though high in saturated fat, a dietary risk factor for high cholesterol, butter is rich in vitamins A, D, E, and K. The fat from the butter helps your body absorb these essential fat-soluble vitamins.
Garlic. Though not included in the final product, the smashed garlic in this recipe infuses the butter with flavor prior to coating the potato slices. Garlic has antioxidant and anti-inflammatory properties and may help lower LDL “bad” cholesterol levels.
Rosemary. The rosemary in this recipe brings a strong piney flavor to the infused butter. Fresh rosemary works best here. In addition to its fragrant, herby characteristics, rosemary contains immune-boosting properties and antioxidants.
How to Make Hasselback Potatoes
To make this recipe, you’ll need a baking sheet, a pastry brush, a sharp knife, and a pair of wooden chopsticks (optional). Let’s get started!
1. Preheat the oven to 420 degrees F. Scrub your potatoes clean and pat dry.
2. Next, it’s time to slice the potatoes. You’ll want to slice horizontal strips across each potato a few millimeters apart, but the trick is to cut only about ⅔ of the way through so the slices are all connected at the bottom of the potato.
One way to simplify this step is to grab a pair of wooden chopsticks and place one on each side of the potato (vertically). These will serve as a guide while you slice to ensure you don’t cut all the way through the potato.
3. Place the potatoes on a roasting tray with the cut side facing up. Be sure to choose a tray large enough to fit all four potatoes with at least an inch of space between each one.
4. Drizzle the potatoes with a small amount of olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
5. While the potatoes are baking, peel the garlic cloves and smash them with the side of a large knife. Add the butter, whole rosemary sprigs, and smashed garlic to a saucepan on low heat until the butter is melted and the garlic and rosemary become fragrant. Remove from heat before the butter starts browning.
6. Remove the potatoes from the oven once they have been roasting for 20 minutes. Use the pastry brush to coat each potato with the melted butter, making sure to get in between each slice. Return the potatoes to the oven, repeating this process every 10 minutes for a total of 40 minutes.
7. Remove potatoes from the oven once they’re crispy and golden. Add a squeeze of lime juice, and enjoy right away.
Make it vegan. You can make this recipe vegan by substituting the butter for vegan stick butter or olive oil. With either option, you’ll follow the original recipe steps of heating the oil or butter in a pan with the garlic and rosemary until fragrant.
This modification is also great if you have high cholesterol concerns, as these substitutes are lower in saturated fat than butter.
Try Yukon gold potatoes. A popular substitution for russet potatoes in this recipe is Yukon gold potatoes. These small yellow potatoes are creamy, buttery, and slightly sweet, which pairs well with the other ingredients of this dish.
Try to choose Yukon gold potatoes on the larger side so that you can slice and coat them properly. Since they’re smaller than russet potatoes, you’ll need more of them and likely need to adjust the total cooking time down slightly.
Use other herbs. You can make this recipe with other fresh herbs to keep it interesting. Parsley, thyme, and dill are great options. Dried herbs aren’t recommended here because they don’t have as potent of a flavor for infusing the butter.
These Hasselback potatoes will be the crispiest when eaten fresh, but you can absolutely eat these left over. Store in an airtight container in the fridge for up to four days.
You can freeze Hasselback potatoes for up to three months in an airtight container. Defrost in the refrigerator the day before you plan to reheat them.
Frequently Asked Questions
How to cut Hasselback potatoes?
The trick to cutting Hasselback potatoes is to cut only some of the way through. First, slice a small piece off the bottom to make the potato more stable for cutting. Then, grab a pair of wooden chopsticks or wooden spoons. Place one on each side of the potato lengthwise so that when making your slices, the utensils stop the knife from cutting all the way through.
Each slice should be a few millimeters apart and stop about a quarter to a half inch from the bottom of the potato. This method allows the slices to stay connected while also spreading out during cooking to get nice and crispy.
Are Hasselback potatoes healthy?
Though typically high in calories and saturated fat, Hasselback potatoes can be healthy depending on how you prepare them. Try making this recipe with olive oil instead of butter to reduce the saturated fat content.
You can also select smaller potatoes, like Yukon gold, to create smaller portions. Omit other popular high-calorie toppings like cheese, sour cream, and bacon bits.
How to reheat Hasselback potatoes?
When you’re ready to enjoy your leftover Hasselback potatoes, place them on a baking sheet in the oven at 420 degrees F with a light drizzle of olive oil until crispy and heated through.
What to Serve with Hasselback Potatoes
Hasselback potatoes make a great side dish to meat and vegetarian dishes alike. To turn this into a main dish, consider topping it with plain Greek yogurt instead of sour cream for some protein. Add a veggie side, and you’re good to go!
Check out these recipes for more pairing ideas.
- Roasted Broccoli with Tangy Feta Dressing– Simple but elevated broccoli side dish.
- Lentil Apple Salad– Sweet, tangy, and protein-rich salad.
- Beet Carpaccio– Simple and fresh take on the traditional beef carpaccio side dish.
- 4 potatoes large russet
- 4 tbsp butter
- 2 cloves garlic crushed
- 2 Sprigs rosemary fresh
- 1 tsp olive oil drizzled
- salt and pepper to taste
- 1/2 lime juiced
- Preheat the oven to 425 degrees F (220 C) and clean your potatoes. Cut horizontal strips down each potato a few millimeters apart. Make sure your cuts only go 2/3 the way through the potato so the slices stay connected at the bottom.
- Place the potatoes on a roasting tray with the cut side facing up. There should be at least an inch of space between each potato. Drizzle the potatoes with a small amount of olive oil and sprinkle with salt and pepper.
- Bake for 20 minutes. While the potatoes are baking, peel and smash the garlic cloves. Add the butter, rosemary sprigs, and smashed garlic to a saucepan on low heat until the butter is melted, then remove from the heat and set aside.
- Once the potatoes have been roasting for 20 minutes, remove the tray from the oven, and use a pastry brush to coat each potato with the melted infused butter. Return the potatoes to the oven, repeating this process every 10 minutes for a total of 40 minutes or until the potatoes are crispy and golden.
- Remove potatoes from the oven, add a squeeze of lime juice, and enjoy right away.
Images by Lauren Caris Short.