Hasselback Potatoes
Hasselback Potatoes are an impressive and delicious side dish for any meal. The baked potatoes are brushed with butter, and seasonings, filled with cheese, and then topped with your favorite toppings.
Side dish recipes like these fan-shaped potatoes are super easy to customize. They can be made with many different seasonings, herbs, and cheeses so they can’t get boring too quickly. We love them simple with garlic and pepper, cheddar cheese, and our favorite baked potato toppings.
My family eats their share of potatoes, and I know if I’m tired of the same ways, everyone else may be, too. Making these Hasselback Potatoes is a fancy way of serving the spuds, and the recipe couldn’t be easier! They are perfect to serve with any entree as are these cheesy scalloped potatoes or my family’s favorite, smashed roasted potatoes. The fan-sliced potato is perfect as a meal on it’s own, too.
What are Hasselback Potatoes?
Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and these potatoes were first served there in 1953. Hasselback potatoes are a type of baked potato that is cut into thin, fan-like slices but left joined at the bottom, and baked until the layers fan out into rounds of crispy goodness.
How to Cut Hasselback Potatoes
The easiest way to cut Hasselback potatoes is to use a sharp knife and either a pair of chopsticks or wooden spoons. Place wooden chopsticks or wooden spoon handles on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 to 1/4 inch in thickness. You want thin slices. Try to cut most of the way through the potatoes. Be careful not to cut too far on the ends of the potatoes where there is less room to work with. Leaving the skin on the potatoes will help the slices hold together and add even more flavor to the potatoes.
The best part of this side dish is all of the toppings with the creamy potato!
What Type of Potatoes are Best for Hasselback Potatoes?
You can make these Hasselback Potatoes with any medium to large potato. I prefer to use an Idaho (or russet) as their skins are firmer and crisp up wonderfully plus the insides are creamy and tender.
To serve as an appetizer, try using small red potatoes. Of course, the baking time will be less than what the recipe indicates.
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Tips, Tricks, and FAQs
- Substitute your favorite cheeses and herbs for the ones in the recipe.
- Large potatoes may require a longer baking time.
- Use chopsticks or wooden spoons to help slice the potatoes (they will help you not cut all the way through the potato).
- Slices between 1/8 and 1/4 inch work best.
- You can substitute sweet potato or Yukon Gold potatoes in place of the Russet.
- Don’t skip the second basting with the butter mixture, this will aid in the buttery crisp texture of the potato.
- You can make these potatoes in the oven or the air fryer. See the recipe card for air fryer instructions.
Using the suggested tips will give you the best hasselback potatoes and your family will be impressed by the presentation.
Baked Potato Variations
There are many ways to change up Hasselback Potatoes and these are some of my favorite ways to dress the potato up:
- Try using gouda or pepper jack cheese in place of the cheddar. Slices or shredded cheese both work great.
- Add fresh herbs like rosemary, thyme, or oregano.
- Try using a Yukon Golds as they are waxier and can be easier to slice and turn out so creamy.
- Substitute sweet potatoes in place of the Idaho.
- Sprinkle a little bit of lemon zest and parsley on the potatoes.
Hasselback Potatoes are a perfect potluck food and will add an impressive touch to any dinner. They’re even a great lunch paired with a salad.
Your family and friends will love this twist on the regular baked potato.
Can you Freeze Leftover Hasselback Potatoes?
Yes, you can freeze leftover Hasselback Potatoes, although that will not have the same creamy texture when reheated. To freeze, cool potatoes completely and then flash freeze on the baking sheet until frozen. Wrap each potato in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw completely before reheating.
Other Side Dishes You May Enjoy
Give these delicious recipes a try with your meals. Which one will become your favorite?
- Twice Baked Potatoes
- Balsamic Cucumber Salad
- Slow Cooker Loaded Potatoes
- Mexican Corn Salad
- Easy Ratatouille Casserole
Simple recipes often make the best dishes. They don’t have to be complicated to make!
If you prefer a sweet potato over a white one, this Candied Hasselback Sweet Potatoes is what you need to make.
How to Reheat Leftover Hasselback Potatoes
Several ways you can reheat this dish and all of them are easy.
- How to reheat in the oven: Bake the potatoes at 400 degrees F on a lightly greased baking sheet for 20-25 minutes or until completely heated through.
- How to reheat in the microwave: Place potatoes on a microwave-safe plate and microwave on high power for 60 seconds then at 15-second intervals as needed until heated through.
- How to reheat in the air fryer: Preheat the Air Fryer to 350 degrees F and cook for 5 minutes, or until completely heated through.
This Hasselback Potato Recipe makes a perfect side dish for family dinner.
Suggested Tools needed to make Hasselback Potatoes
Common items from your kitchen are all you need to make this recipe.
- baking sheet
- aluminum foil
- measuring cups and spoons
- cutting board
- knife
- chopsticks or wooden spoons
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
Ingredients
- large russet potatoes
- olive oil
- melted butter
- garlic salt
- pepper
- shredded cheddar cheese
- cooked bacon, crumbled
- sour cream
- green onions or chives
- nonstick cooking spray
How to Make Hasselback Potatoes
Step 1
Preheat the oven to 450 degrees. Line a sheet pan with foil and coat well with cooking spray.
Step 2
To slice the potatoes: Using a cutting board, place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about ⅛ to ¼ inch in thickness. Try to cut most of the way through the potatoes.
Step 3
In a small bowl, stir together the olive oil, butter, garlic salt, and pepper. Brush the mixture over the potatoes, holding the slices apart so that some of the butter mixture gets in between. Be sure to save any remaining butter mixture.
Step 4
Place the potatoes on the sheet pan and bake for 1 hour or until the potatoes are tender and brown. Let cool for 5 minutes. Note: baking time will depend on the size of your potatoes. Larger ones may need more time.
Step 5
You’ll want to fan the slices of the potato to get all the cheese and butter down through the potatoes. Place the shredded cheddar cheese in between the potato slices. Brush with the remaining olive oil and butter mixture.
Step 6
Return to oven for an additional 3 minutes, or until cheese is melted. Dollop sour cream on top, followed by bacon and chopped scallions.
Ready to elevate your side dish game and crave crispy, cheesy goodness? Make these easy Hasselback potatoes today!
Printable Hasselback Potatoes Recipe
Hasselback Potatoes
Equipment
- cooking spray
- chopsticks or wooden spoons
- small bowl
Ingredients
- 6 Russet potatoes
- ¼ cup olive oil
- ¼ cup melted butter
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¾ cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup sour cream
- 3 green onions, chopped
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat well with cooking spray.
- Slice the potatoes into 1/4 inch slices, leaving 1/8 inch at the bottom of each slice uncut so that the potatoes stay together.
- In a small bowl, stir together the olive oil, butter, garlic salt, and pepper. Brush the mixture over the potatoes, holding the slices apart so that some of the mixture gets in between. Save any remaining mixture.
- Place the potatoes on the sheet pan and bake 1 hour until potatoes are tender and brown. Let cool for 5 minutes.
- Place the cheddar cheese in between the potato slices. Brush with remaining olive oil and butter mixture. Return to oven for an additional 3 minutes, or until cheese is melted.Dollop sour cream on top, followed by bacon and chopped green onions.
- Air Fryer Instructions: Preheat an air fryer to 350 degrees F. Prepare potatoes and butter mixture as directed in recipe above. THe quanity of potatoes you can fit in the air fryer depends on the size of your basket. I can do 3 large Russets in this one. Place potatoes in the basket and cook in the preheated air fryer for 15 minutes. Brush potatoes with butter mixture, making sure it drips down the fanned-out slices to ensure potatoes will not be dry. Cook until potatoes are cooked through, about 15 minutes more.Remove potatoes from the basket and brush with any remaining butter mixture. Top with more cheese and your toppings.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
I can’t have too many potato recipes. Love the photos of your farmer’s market.
This is one of those recipes I’m always looking at and wanting to make then I don’t. I seriously need to try these potatoes as we eat SO MANY potatoes in this house but haven’t had them this way!
I’ve only had hasselback sweet potatoes, can’t wait to give these a try!
We love making these potatoes. They are so good and super easy to make.
I have been wanting to make these hasselback potatoes. These look yum and comforting! This will be loved here.
This is one of my favorite ways to cook potatoes! I love all the cheese and bacon on top!
These look delicious. Potatoes allow the chef for ample creativity!
thank you
These potatoes look perfectly crispy. And tender. And topped with all my faves!