Hasselback Potatoes Wellplated Com

An accordion of crispy-on-the-outside, creamy-on-the-inside potatoes, with garlicky buttery amazingness sandwiched between each delicate wafer layer, these hasselback potatoes are a side dish your guests will remember. It’s no secret that everyone loves good ol’ Roasted Potatoes, but hasselsbacks are something special. And let me say again: HASSELBACK POTATOES TASTE SO GOOD. The cutting method creates both crispy and creamy textures that set this dish apart. You get the comfort of mashed potatoes with the crunch of a chip, all in one dish!

How to Make the Best Hasselback Potatoes

Slicing hasselback style takes a little extra time, but is not difficult. You can even do it a day in advance. After slicing, you will simply slather the buttery flavoring between the slices, bake, then serve!

The Ingredients

Potatoes. A starchy potato like russet (sometimes called Idaho potato) is my potato of choice for hasselback potatoes because the skin crisps nicely, and the potato really expands to soak in all the butter. This insides will get creamy and not gummy: score!

Butter. Potatoes + butter = a match made in heaven. Essential to the crave factor.Olive Oil. Mixed with the butter, it helps the potatoes crisp up perfectly.Garlic. Marries beautifully with the butter for a dynamo combo of flavor.Smoked Paprika. This is optional, but I enjoy it for adding a smoky, savory element reminiscent of bacon.Fresh Herbs. For color and to the potatoes to life. I recommend chives, parsley, or a mix of both. Go fresh here.

The Directions

Hasselback Potato Variations

Besides the look, another fun thing with hasselback potatoes is they can be stuffed with different flavors and your favorite toppings, and even made into a main dish. In the last 5 minutes of baking, remove potatoes from the oven and add desired toppings. Here are some I think would be delicious combinations:

Bacon + Cheddar. Cooked and crumbled bacon plus shredded sharp cheddar, topped with sour cream for serving. You can prepare the bacon using the air fryer (easy instructions here: Air Fryer Bacon) or my favorite way, Baked Bacon in the Oven.Zesty Ranch. Brush with ranch dressing, stuff in Parmesan cheese, and then sprinkle on green onions and more cheese.Caramelized Onions + Gruyere. This is a rich combination that would make a special side dish for sure. You could also throw some bacon in there.Add Some Protein. Turn the potato from side dish to main dish by topping with some shredded chicken (check out How to Cook Shredded Chicken) or thinly sliced steak (see Air Fryer Steak to whip up steak easily).

Storage Tips

To Store. Store for up to 5 days in refrigerator in airtight container.To Reheat. Bake leftover potatoes at 400 degrees F for 20-25 minutes or until heated through. Microwave can be used to reheat leftovers, but the potatoes won’t be as crispy.To Freeze. If frozen, hasselback potatoes will be mushy and not have the same crispy texture, so I don’t recommend it.

How to Make Hasselback Potatoes in Advance

There are a couple ways to prep the potatoes in advance to save on time the day of serving.

Pre-slice potatoes. You can prep the potatoes the day before; however, they need to be stored in a bowl of water and wrapped to prevent browning. Day of, drain and dry the potatoes as thoroughly as possible and then follow remainder of recipe and bake.Bake entirely. Alternatively, you can make the dish completely the day before, wrap tightly and place in fridge, and then rewarm in oven at 400 degrees F.

Recommended Tools to Make this Recipe

Chef’s Knife. Every cook needs to have a good knife.Cutting Board. Kitchen essential. Get a BIG one so you can chop all your veggies on it.Baking Pan. Tried and true pans I use for everything from chicken to cookies!

You and your guests are going to be big fans of this potato fan!