These hasselback potatoes are an impressive (and delicious!) side dish. Cut into a fan of thin slices, they're crisp on the edges and tender in the middle.
Hasselback potatoes! If you need a potato-y side dish for a special meal this season, I can’t recommend these fancy-looking spuds enough. They’re cut into thin slices most of the way through, but they’re left intact at the bottom, so the slices form a kind of fan. As they bake in the oven, the slices become tender in the middle and wonderfully crisp around the edges, channeling their inner potato chip. So delicious!
The concept of the hasselback potato is nothing new—it dates back to the 1950s, where the potatoes were first served at the Hasselbacken Restaurant and Hotel in Stockholm–but this recipe has two touches that I think really make it special. First, I tuck sage leaves in between the potato slices before roasting, infusing the potatoes with warm, earthy flavor. Second, I serve the potatoes with homemade , which is exactly what it sounds like: a mixture of garlic and butter. I’m guessing I don’t need to explain why it makes these hasselback potatoes better.
Hasselback Potatoes Recipe Ingredients
Here’s what you’ll need to make this hasselback potatoes recipe:
- Potatoes, of course! I like to use medium-sized Yukon Gold potatoes here, because I love their golden color and they’re a nice size to serve as a side dish. Small russet potatoes work well too.
- Extra-virgin olive oil – It helps the potatoes soften and brown in the oven.
- Sage leaves – They infuse the potatoes with amazing fresh, earthy flavor.
- – It gives the potatoes rich, buttery flavor and a savory bite. It’s easy to make with just butter, garlic, herbs, and salt!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Hasselback Potatoes Recipe Tips
Hasselback Potatoes Serving Suggestions
Serve them with your favorite protein and roasted veggies for a simple dinner, or feature them at a holiday meal. They’d pair perfectly with classic side dishes like green bean casserole, balsamic Brussels sprouts, cranberry sauce, and mac and cheese. Looking for more holiday menu ideas? Check out this post!
More Favorite Potato Recipes
If you love these hasselback potatoes, try one of these potato recipes next:
- Perfect Baked Potatoes
- Oven Roasted Potatoes
- Crispy Smashed Potatoes
- Best Mashed Potatoes
- Instant Pot Mashed Potatoes
- Baked Potato Wedges
- Air Fryer French Fries
- Potato Leek Soup
Hasselback Potatoes
Ingredients
- 6 medium Yukon Gold potatoes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Fresh sage leaves
- 1 recipe Garlic Butter, melted
- Fresh parsley, for serving
- Red pepper flakes, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
- Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.
I’m not a fan of sage and it’s not a fan of me either. 😬 Is there an alternative? Thanks in advance!
Hi Julie, feel free to skip it!
I apologize in advance for my newb question but prior to serving do you remove the sage leaves? Do you tell your guests and let them remove them? Are they supposed to be eaten with the potato?
Sorry, I have never cooked with sage before.
Hi Roger, the sage gets nice and crispy in the oven, so we like to leave it in for serving!
These potatoes were a big hit! I minced the sage and sprinkled it between slices instead of placing a whole leaf there and gave the prepared potatoes a 12 minute jump start in the microwave. This brought them to the garlic butter/25 minute stage to finish in the oven. Otherwise, I followed the directions as stated. They were delicious and a perfect accompaniment to our beef tenderloin! They are fancy enough for a special occasion, but easy enough for everyday (especially with the microwave shortcut). We will definitely be making these again!
I’m so glad you loved them, EJ!
These are wonderfull, and I love Your recipe as well as the explanation about the origin.
I was wondering if you had tried making them with other starchy delights? Yams or Cassava
Will this work with sweet potatoes? If so, will they. need to cook longer?
Hi Karen they should cook around the same time.
That is an AWESOME trick with the chopsticks. It wasn’t that difficult and they turned out so pretty! I used garlic and fresh rosemary (instead of sage) because there’s a giant bush of it in my front yard, and it was awesome. I didn’t think of it till after it was in the oven, but if you lay the potato on an upside down bowl after slicing, it should open up a little making it easier to get stuff in between? That’s my plan for next time. Great dish for potluck. Thanks!
Wonderful, and not too difficult. The tricky part is the slicing. Use the thinnest blade knife you have and be very careful on the ends because the chopsticks won’t stop the knife in time on the rounded ends.
Hi
Thinking about these for Christmas but want to make them the day before and then reheat. Can one do that. Small oven, big duck ?.
Wondering the same… did you try that? How did it work out???
Can I make this with red potatoes instead?
yep!
Yes! And they are ridiculously cute — I clustered them together in a cast iron pan.
Do you remove the sage leaves after baking or eat them with the potatoes?
Up to you! We enjoy eating them, but you can remove them if you prefer.
i love these fresh potatoes i will try it at home and it looks like it will be a nice feast my guests will be surprised while they eat it i will make it with pleasure thanks blog