Who wouldn’t love these tender on the inside and crispy on the outside Garlic butter-baked Hasselback Potatoes? They are easy to make and pair well with anything on your dinner table. These are so tasty you wouldn’t be able to stop at only one serving.
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We are such huge fans of potatoes and these Baked Hasselback Potatoes are our all-time favorite potato recipe to make. They are easy to make and will be a huge hit on your dinner table. these baked sliced potatoes will impress your family and guests because they are so tasty, and comforting, and pairs well with almost anything. Crispy, tender, and full of flavor, these baked potato slices with garlic and butter will be your go-to potato side dish recipe for years to come.
Summary
- Easy to make: They are so easy to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
- Versatile: Pairs well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you are in the mood for like adding some cheese or making it Mexican and adding some taco or cajun seasoning.
- Tasty: These hasselback baked potatoes are crispy on the outside and tender on the inside. Perfection with each bite. They are just so good and full of flavor.
Ingredients you will need
- Small Russet Potatoes washed/scrubbed and pat dried: or any other potatoes of your choice.
- Fresh Garlic Cloves: we love using fresh garlic, but you may also use garlic powder if you do not have any fresh.
- Butter: avocado oil will also work
- Fresh Chopped Rosemary: you may use dried rosemary. You can use other fresh herbs of your choice.
- Chili Flakes optional: if you feeding the kids, then skip this ingredient.
- Sea salt and fresh ground black pepper
How to make Hasselback Potatoes
Make sure you wash the potatoes well when preparing to make these easy-baked Hasselback Potatoes because you won’t be peeling these babies. Use a sharp knife to thinly slice them. Just watch out for those fingers!
In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary. These will still taste great if you decide to use olive oil instead of butter.
After you slice the potatoes, you then brush the garlic oil or butter mixture over the potatoes and then sprinkle some salt and pepper on them. If you want to make these Baked Hasselback Potatoes spicy this would be the time to add some chili flakes or cayenne pepper.
Pop them in the preheated oven for 45 minutes or so until the potatoes are crispy-looking or golden brown.
Recipe notes and Tips
- Use a chopstick to prevent you from slicing through the entire potato. Place the potato in between two chopsticks and carefully use a sharp knife to slice the potatoes until you reach the chopstick.
- Use any potato of your choice. Red potatoes will work and so do Yukon gold potatoes.
- Seasonings: feel free to use other seasonings of your choice if you do not want to use garlic.
Storing and Reheating
- Storing: To store your leftover hasselback potatoes, place them in a sealed container in the fridge for up to 4 days. You may also freeze them for up to 3 months.
- Reheating: There are two ways to reheat your leftovers. Simply place them in a microwave-safe bowl and reheat in the microwave for 1-2 minutes until they are heated through, or rebake in a preheated oven at 350F for 6-8 minutes.
Frequently asked questions
The name Hasselback originated in Stockholm, Sweden from a restaurant called Hasselbacken in the 1940s. It involves thinly slicing the potatoes but not all the way through, and then they are either roasted or baked.
Parboiling potatoes before roasting or baking is optional but recommended to make the potatoes extra crispy and cut down on the baking time. But it is a step that is not a must if you do not feel like boiling the potatoes a bit first.
It is recommended to use oil with a high smoking point when frying or roasting potatoes. Oil like vegetable oil, peanut oil, canola oil, or avocado oil. We prefer using avocado oil instead of olive oil whenever possible.
What to serve with hasselback potatoes
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Preheat oven to 400F.
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Cut each potato into slices about 3 to 4 mm apart, without cutting through it, and place them on a baking tray.
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In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.
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Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
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Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)
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Enjoy!
- Storing: To store your leftover hasselback potatoes, place them in a sealed container in the fridge for up to 4 days. You may also freeze them for up to 3 months.
- Reheating: There are two ways to reheat your leftovers. Simply place them in a microwave-safe bowl and reheat in the microwave for 1-2 minutes until they are heated through, or rebake in a preheated oven at 350F for 6-8 minutes.
Calories: 320kcalCarbohydrates: 61gProtein: 7gFat: 5gSodium: 20mgPotassium: 1426mgFiber: 4gSugar: 2gVitamin A: 60IUVitamin C: 19.7mgCalcium: 46mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
