Garlic Butter Hasselback Potatoes ~ We Love delicious Food, Recipes, and Cooking Techniques

Crispy, perfectly seasoned, and so scrumptious, these Garlic Butter Hasselback Potatoes are going to be your new go to favorite! Your family is going to be so impressed when you set these on the table for dinner!

These amazing spuds go perfectly with any sort of protein. Try Air Fryer Steak with Garlic Herb Butter, Chicken Breast, or Cast Iron Skillet Pork Chops. They are also just fabulous on their own.

Hasselback Potatoes, crispy and perfectly seasoned on a white platter.

Hasselback Potatoes

Hasselback potatoes are so popular because of their visual appeal, but they also have incredible taste and texture. The thin cuts turn ultra crispy and almost chip like. The inside will be soft and lucious. The garlic, butter and herbs will pool down in between the folds for flavor in every bite.

These dramatic looking potatoes are so easy! That’s the best part. They look so extravagant but they’re so simple it’s almost not fair. There is definitely a WOW factor to the look of these and the garlic butter gives a flavor to match. They are just as much fun to eat as to make. Make them today!

What are Hasselback Potatoes?

What’s in a name? These fanfare potatoes got their start in Sweden in the 1700s at the Hasselbacken Hotel in Stockholm. Thus their name Hasselback potatoes. They are simply ordinary potatoes thinly slices in such a way that when they bake the slices separate and create a fan like appearance. This allows for butter, herbs and seasonings to sink deep into the cracks and throughout the potatoes. They are crispy, flavorful and super impressive!

Hasselback Baked Potato Ingredients

Everyone assumes that these must be super hard because they look a little fancy. They are so easy! And so good! It takes just a little bit of time to cut them but it’s totally worth it.

Potatoes: About 4-5 russets
Butter: Melted
Garlic: Fresh is best for this recipe but you can use jarred if your in a hurry.
Fresh Rosemary, Thyme and Parsley: Finely chop the herbs.
Salt and Pepper: To taste

Making Easy Hasselback Potatoes

Prep: Preheat the oven to 425 degrees. Wash and pat dry your potatoes.
Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper.
Brush: Melt the butter in a small bowl and stir in the fresh herbs and garlic.
Bake: Place the potatoes in a 9×13 baking dish. Brush with the butter and back for 40-60 min or till done.

Preparing, cutting, and seasoning potatoes.

How to Cut Hasselback Potatoes

There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier.

Sharp knife: Make sure your knife is sharp and do not use a serrated knife. They’re not the right tool for the job
Hasselback Cutter: Yes there is such a thing, and I use this one here found on Amazon.
Spoons: If you don’t have a hasselback cutter never fear. Take two wooden spoons and place them on either side of your potato as you slice them. This will create a natural stop for your knife so you don’t accidently cut all the way through.
Chopsticks: These will do the same thing as the spoons. Place on either side of the potato and again it will create a natural stop for your knife.

Perfect Garlic Hasselback Potatoes

The hardest part is the cutting, here are a few ideas to make it easier.

Flavor: Experiment with flavors and seasonings. You can use chili powder, Italian seasoning, and ranch or create your own mix of flavors.
Top it: Top these with cheese, sour cream, bacon, any of your favorite toppings or just a little bit more butter. You can eat them straight from the pan as well.
Baste it: For more intense flavor save half of your seasonings and reapply half way through the cooking time. The potatoes will have opened up some and allow for more butter goodness to seep down it.

Perfectly cooked crispy seasoned Hasselback Potatoes

More Amazing Potato Recipes

Potatoes are just so good and good for you. They can be cooked in so many different ways and super filling. Got to love those potatoes.