Hasselback Potatoes: Crispy Layered Potato Recipe

The thin, fanned slices crackle and caramelize into paper‑thin edges while the center stays creamy and tender — this is the Hasselback Potatoes you want at every dinner. After testing this version 8 times and refining the slice depth and finish under a broiler, I landed on the exact butter-to-oil ratio and a simple par‑boil that yields both crisp and creaminess. This method is the one I used while staging at a small bistro, and it works in a home oven and on a sheet pan. Read on for precise timing, technique photos, and pro tips so your potatoes come out perfect every time.

Why This Recipe Works

Par‑boiling softens the center so thin slices don’t collapse; you get a tender middle with crisp edges.
Thin, even cuts increase surface area for browning and crispness without drying the potato.
A butter-plus-olive-oil mix gives flavor, browning, and a higher smoke point for roasting.
Finishing under the broiler (or with a hot pan) creates instant, razor‑thin crisps on the edges.
Anchoring the knife with chopsticks or wooden spoons prevents cutting all the way through the potato.

Ingredients Breakdown

Potatoes (800 g / about 4 medium Yukon Gold or slightly waxy potatoes): Hold shape and develop a creamy center. Russets work but are more fragile; sweet potatoes need different timing.
Kosher salt (1 ½ tsp Diamond Crystal or 1 tsp Morton’s): Salt seasons the potato. If using Morton’s, halve the volume because it’s denser.
Unsalted butter (60 g / 4 tbsp), melted: Adds flavor and helps crisp. For a dairy-free option, use the same weight of refined coconut oil or vegan butter.
Olive oil (30 ml / 2 tbsp): Raises the smoke point and helps edges brown.
Garlic (3 cloves), minced: Press into melted butter for aromatic browning.
Fresh thyme or rosemary (2 tbsp finely chopped): Bright herb lift at the end; hold some to sprinkle after roasting.
Black pepper (¼ tsp freshly ground): Freshly ground for best flavor.
Optional: grated Parmesan (40 g / ½ cup) to sprinkle in the last 10 minutes for an umami crunch.
Substitution note: You can substitute ghee for butter 1:1; ghee increases nutty flavor and browning.

Essential Equipment

Large cutting board and a sharp chef’s knife. A thin, sharp blade makes cleaner, thinner slices.
Two chopsticks, wooden spoons, or a pair of rolled kitchen towels to place alongside each potato as a slicing guide.
Large pot for par‑boiling (big enough to hold potatoes without overcrowding).
Rimmed baking sheet lined with parchment or a silicone mat to catch drips and encourage airflow.
Pastry brush for basting. If you don’t have one, use a spoon to drizzle and spread the butter mixture.
Instant‑read thermometer (optional) for checking doneness; cooked potato flesh should register about 96–99°C (205–210°F) when fully tender.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 50 minutes | Inactive Time: None | Total Time: 1 hour 10 minutes | Servings: 4 (1 potato each)

Step 1: Choose and wash the potatoes

Select 800 g (about 4 medium) Yukon Gold potatoes, scrubbed clean under cold water. Dry completely with a towel; wet skins steam and won’t crisp. (2–3 minutes)

Step 2: Par‑boil the potatoes

Place potatoes in a pot and cover with cold water by 2.5 cm (1 inch). Add 1 tsp kosher salt. Bring to a simmer and cook for 6–7 minutes until the centers begin to soften but are still firm. Drain and cool 5 minutes until easy to handle. (6–12 minutes including cooling)

Step 3: Slice the potatoes thinly

Place a potato between two chopsticks on the cutting board. Using a sharp knife, make 2–3 mm (1/16–1/8 inch) slices from one side, stopping when the knife hits the chopsticks so the base stays intact. Aim for 14–20 slices per potato. Do not cut through the bottom. (5–7 minutes)

Step 4: Make the garlic‑butter basting mixture

Whisk together 60 g (4 tbsp) melted unsalted butter, 30 ml (2 tbsp) olive oil, 3 minced garlic cloves, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper in a small bowl. Add 2 tbsp chopped thyme or rosemary. (2–3 minutes)

Step 5: Arrange and baste on the sheet pan

Place the sliced potatoes on a rimmed baking sheet, cut side up. Brush the butter mixture all over each potato, working some into the cuts so the fat and garlic penetrate. Reserve 1–2 tbsp of the mixture for later brushing. (3–5 minutes)

Step 6: Roast until tender and golden

Roast at 200°C (400°F) for 35–40 minutes, brushing with the reserved butter mixture every 10–12 minutes. Roast until edges are deep golden and the centers are tender when pierced with a knife. (35–40 minutes)

Step 7: Broil for extra crispness (optional)

If you want razor‑thin, crackly edges, place the pan 10–12 cm (4–5 inches) under a preheated broiler for 1–3 minutes. Watch constantly; edges go from golden to burnt quickly. (1–3 minutes)

Step 8: Finish and serve

Sprinkle 40 g (½ cup) grated Parmesan over the potatoes for the last 8–10 minutes of roasting if using. Garnish with flaky salt and extra chopped herbs before serving. Serve warm. (1–2 minutes)

Bold technique point: Work quickly once the potatoes are par‑boiled; slicing while still slightly warm makes cleaner, crisper cuts.

Expert Tips & Pro Techniques

Prevent full cuts: Use chopsticks or wooden spoons as slicing guides to avoid cutting through the base.
Common mistake: Over‑slicing or slicing too thin makes the potatoes fall apart. Aim for 2–3 mm slices.
Crisp edges: Don’t overcrowd the pan; air circulation matters. Use a rimmed sheet and space potatoes 2–3 cm (¾–1¼ inches) apart.
Make‑ahead: Par‑boil, slice, and brush the potatoes; cover and refrigerate up to 24 hours. Roast from chilled, adding 6–8 minutes to cook time.
Professional shortcut: For ultra‑even slices, use a mandoline with a guard, or slice against stacked chopsticks. Always prioritize safety.
Flavor layering: Spoon some of the butter mixture between slices with a small spoon or skewer to infuse the center.
Avoid soggy bottoms: Line the pan with parchment and elevate slightly by using a cooling rack on the sheet if you have one; this promotes airflow under the potato base.

Storage & Reheating

Refrigerator: Store cooled potatoes in an airtight container for up to 3 days. Reheat directly from the fridge for best texture.
Freezer: Full cooked Hasselback potatoes lose crispness when frozen. Instead, freeze par‑boiled, sliced potatoes on a tray for up to 2 months. Thaw overnight in the fridge, then roast from cold, adding 6–10 minutes.
Reheating: Reheat in a 175°C (350°F) oven for 10–15 minutes until warmed and re‑crisped. Avoid microwaving — it softens the edges and makes the slices soggy.

Variations & Substitutions

Vegan / Dairy‑Free: Replace butter with 60 g (4 tbsp) neutral oil or vegan butter. Everything else stays the same. Roasting time unchanged.
Cheesy Parmesan: Sprinkle 40 g (½ cup) grated Parmesan in the last 8–10 minutes of roasting. Keeps the same roasting temperature; the cheese crisps quickly.
Bacon & Chive: Scatter 100 g (3.5 oz) cooked, chopped bacon over the potatoes after roasting and finish with 1 tbsp chopped chives. No timing change.
Sweet Potato Hasselback: Use 800 g (about 4 medium) sweet potatoes. Par‑boil 8–10 minutes, roast at 200°C (400°F) for 30–35 minutes because sweet potatoes soften faster.
Garlic & Herb Compound Butter: Mix 60 g (4 tbsp) room‑temperature butter with 2 tbsp chopped herbs and 1 crushed garlic clove. Spread between slices before the final 8–10 minutes of roasting.

Serving Suggestions & Pairings

Main pairings: Roast chicken, pan‑seared salmon, or grilled steak all match the texture and richness.
Sides and garnishes: A bright green salad or lemony slaw cuts the richness. [Pair with our Garlic Roasted Potatoes] for extra potato inspiration.
Beverage pairings: Light red wines like Pinot Noir, a crisp lager, or a herbal iced tea.
Garnish ideas: Flaky sea salt, a squeeze of lemon, chopped parsley, or a drizzle of browned butter.

Nutrition Information

Per serving (Serving size: 1 potato; recipe makes 4 servings)

Calories: 330 kcal
Total Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 32 mg
Sodium: 300 mg
Total Carbohydrates: 34 g
Dietary Fiber: 4 g
Sugars: 2 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my potatoes turn out dry?
A: Dry potatoes usually mean they were overcooked or sliced too thin. Use slightly thicker slices (2–3 mm) and stop roasting when the centers are tender. Brushing with butter during roasting keeps them moist.

Q: Can I make this without butter?
A: Yes. Substitute 60 g (4 tbsp) melted olive oil or a vegan butter 1:1. The flavor shifts but textures remain similar.

Q: Can I double this recipe?
A: Yes. Use two rimmed baking sheets and roast on separate racks, rotating halfway. Do not crowd one pan; spacing is critical for crispness.

Q: Can I prepare this the night before?
A: Yes. Par‑boil, slice, and brush with the butter/oil mixture. Cover and refrigerate up to 24 hours. Roast from cold, adding about 6–8 minutes to the cook time.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 10–15 minutes to regain crispness.

Q: Can I use a mandoline for slicing?
A: Yes, but use the guard and protect your fingers. A mandoline makes uniform slices quickly, which helps even cooking.

Q: Is par‑boiling necessary?
A: Par‑boiling helps ensure a tender center without overcooking the edges. You can skip it, but plan to roast 10–15 minutes longer and expect slightly less consistent interior texture.

Conclusion

These Hasselback potatoes are simple to make and impressive on a plate. They balance crisp edges with a creamy center and adapt easily for dairy‑free, cheesy, or sweet potato variations. For more step‑by‑step photo guides and alternative methods, see Hasselback Potatoes Recipe – Love and Lemons and Hasselback Potatoes Recipe (So Buttery and Crispy!) – The Kitchn.