Hasselback potatoes are the perfect amount of crispy on the outside, and tender, almost buttery, on the inside. They look fancy and impressive but are actually a really easy side dish to prepare.
Hasselback potatoes are a style of baked potato that was first created in a Swedish restaurant called Hasselbacken. (They also sometimes go under the name Accordion potatoes or Pillbug). Whatever you call them, Hasselback potatoes are potatoes cut into thin slices, almost like potato chips, but left joined at the bottom. They are roasted until the layers fan out and the edges crisp up.
The potatoes quickly gained popularity in Sweden and have been replicated all over the world into many variations. The beatiful presentation is certainly a part of the appeal. However, the complex textures of this side dish are no less impressive – the thin rims of skin around each slice turn ultra crispy and chip-like while the interior becomes soft and creamy. It’s truly the best of both worlds.
Tips for Making Hasselback Potatoes
These golden roasted hasselback potatoes are simply seasoned and roasted in olive oil. The ingredient list couldn’t be any easier:
- Potatoes: starchy or all-purpose potatoes are best for this recipe because they hold up well to the high heat required to achieve perfect crispiness. My favorite are Yukon Golds potatoes (all-purpose) because they have a beautiful yellow hue and are the perfect size. Russet potatoes (starchy) would be my second choice.
- Olive oil: you don’t need much – just enough to brush the outside before baking and then brush again halfway through baking. I use herb-infused oil – typically rosemary and garlic. If you’re using regular olive oil, I would recommend adding a little bit of garlic and a few rosemary sprigs to season the potatoes.
- Salt: potatoes are very bland, so use a generous amount of salt.
How to Make Hasselback Potatoes
Even though these potatoes look fancy, they are really easy to make.
- Clean the potatoes. Wash and thoroughly dry the potatoes. You can peel the potatoes, but the skin will not only keep the potatoes more intact as a whole, but it will also crisp up in the oven, giving the potatoes more of a rustic, crunchy texture.
- Slice the potatoes. Using a sharp knife, cut thin slices down each potato, stopping just short of cutting all the way through. The bottom of the potato should stay intact. (There should be about ½ inch/1.27 cm of intact potato on the bottom for structural integrity). If you’re worried about cutting all the way through the potato, place the potato on a pair of chopsticks. As you slice, the chopsticks will prevent you from cutting all the way down through the potato. You can make the slices as thin or as thick as you like. Just keep in mind that thinner slices will have a crispier texture – ⅛-inch/ thick slices is what I usually go for.
- Brush with oil. Arrange the potatoes onto a baking sheet and brush them with olive oil, including the bottoms.
- Season. Sprinkle the potatoes generously with salt.
- Roast. Preheat the oven to 425°F/218°C. Roast the potatoes for 30 minutes. When the slices start separating – about the 30-minute mark – remove the potatoes from the oven and brush them with the herb-infused oil again. That second application of olive oil is key. When you first cut the potatoes, the slices are too tight for the oil to get down in the cracks. But about halfway through cooking, the potatoes start to fan out, which allows for the oil to get down into the space between the slices. (If the layers are still sticking together, you can nudge them apart). Continue roasting until the potatoes are completely tender and the tops have bloomed outward and turned crispy and deeply golden, for about 30 more minutes.
How to Serve Hasselback Potatoes
Crispy hasselback potatoes are a crowd-pleaser no matter what you serve them with.
If you wanted to serve these potatoes as a main meal, you could dress them up with toppings, such as baked beans, salsa, and guacamole.
How to Store and Reheat Hasselback Potatoes
- To refrigerate: allow the potatoes to cool to room temperature. Transfer to an airtight container and refrigerate for 3-5 days.
- To freeze: Hasselback potatoes do not freeze well.
- To reheat: spray the potatoes with a little bit of olive oil and reheat in a 400°F/204°C oven until heated through and crispy again. The time will depend on the size of the potatoes.
More Potato Recipes
If you love crispy potatoes, try any of these side dishes next:
- Roasted baby potatoes: buttery, garlic-y, with crisp, golden edges and fluffy inside.
- Sweet potato fries:
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
- 3 Yukon Gold potatoes
- 2-3 Tbsp. olive oil *
- sea salt , to taste
- Preheat the oven. Arrange a rack in the bottom third of the oven. Heat the oven to 425ºF/218ºC.
- Clean the potatoes. Wash and thoroughly dry the potatoes.
- Cut slices into the potatoes. Using a sharp knife, cut thin slices down each potato, stopping just short of cutting all the way through. The bottom of the potato should stay intact. You can rest the potatoes on a pair of chopsticks and use that as a guide for when to stop slicing (the chopsticks will prevent you from cutting all the way down through the potato). Space the slices about ⅛-inch/3.2-cm apart,
- Brush the potatoes with oil. Arrange the potatoes onto a baking sheet and brush with half the olive oil, including the bottoms.
- Season. Sprinkle the potatoes generously with salt.
- Roast. Roast the potatoes for 30 minutes. Remove the potatoes from the oven and brush with the remaining oil. Make sure to brush the oil all over the potatoes, including the space between the slices. Continue roasting until the potatoes are completely tender and the tops have bloomed outward and turned crispy and deeply golden, for about 30 more minutes.
- Serve immediately, while still hot and crispy.
- Store. Leftover potatoes keep well in an airtight container in the refrigerator for 3-5 days.
- Reheat in a 400ºF/204ºC oven until heated through and crispy again. The time will depend on the size of the potatoes.