These Hasselback Potatoes are made with colorful potatoes that are thinly sliced (but kept intact), and they are brushed with butter, garlic, herbs and cheese and roasted until tender on the inside and golden brown on the outside. They are an impressive side dish that’s perfect for weekends and entertaining!
This post is sponsored by Danish Creamery. All thoughts and opinions are my own.
Perfect Hasselback Potatoes
Side dishes don’t get much better than this! A humble bland potato is turned into something flavorful and completely satisfying!
Creamy potatoes are thinly sliced and brushed with the high quality, supremely-delicious Danish Creamery Premium Butter. Then they are baked until they fan open into a beautiful accordion-like shape.
They are easier than they may appear to be and they are perfectly tasty! Plus they pair well with countless main dishes, and there are so many options to switch things up with seasonings.
Sure you could serve a boring baked potatoes but why not surprise everyone and serve an infinitely more dramatic side dish like this? They’re queen of potato dishes and they are always a great dinner idea!
One of the secrets to this recipe is definitely the butter. Danish Creamery butter has a pure taste, it’s amazingly rich, and it always has a consistently reliable premium flavor!
Danish Creamery has been using the same recipe since 1895, including just two ingredients, high quality cream and a touch of sea salt.
The butter is the perfect highlight to any dish and works wonders on these potatoes!
Hasselback Potatoes Recipe Ingredients
- 8 (6 to 7 oz) red potatoes or Yukon gold potatoes, scrubbed and rinsed clean
- 2 Tbsp olive oil
- 6 Tbsp Danish Creamery Premium Butter, melted
- 1 Tbsp minced garlic
- 2 tsp minced fresh thyme
- Kosher salt and ground black pepper, to taste
How to Make Hasselback Potatoes
- Heat oven, prepare dish: Preheat oven to 425 degrees. Line a 13 by 9-inch baking sheet with aluminum foil (the foil should also run up the sides of the pan so the butter doesn’t seep under, make sure there are no holes as well).
- To cut hasselback potatoes: Place two wooden chopsticks, skewers or wooden spatulas along sides of one potato. Slice potato into thin slices about 1/6th-inch thick but do not cut through the bottom 1/3-inch of the potato so the slices all stay intact.
- Repeat with remaining potatoes.
- Brush potatoes with oil: Transfer potatoes to foil lined baking sheet. Brush all over and between slices with olive oil (just brush quickly between slices it doesn’t need to be perfect).
- Bake until nearly soft: Bake in preheated oven 50 to 55 minutes until fairly tender (potato slices should be falling open).
- Make butter mixture: Near the end of that time mix together butter, garlic and thyme.
- Brush potatoes with butter mixture: Once time is up, remove potatoes from the oven then spoon and brush the butter mixture over (basting between the slices as well). Season with salt and pepper (again getting some between the slices).
- Top with cheese: Sprinkle parmesan over potatoes and between slices.
- Bake again until tender: Return to oven and continue to bake until centers of potatoes are fully tender, about 15 to 20 minutes longer.
- Garnish: Brush with butter from the baking sheet, sprinkle with parsley, serve warm.
Notes About Bake Time
- Hasselback potatoes bake time can vary based on the weight and dimensions of the potatoes.
- I’ve found on average they take about 1 hour 15 minutes at 425 degrees but you may need a little more (or a little less) depending on size of potatoes.
- Bake them until they are soft and tender in the center no one wants a tough and chewy potato.
- Note that russet potatoes usually take longer.
- Russet potatoes: This recipe also works well with Russet potatoes (no more than 9 oz each). Just rinse between the slices and let drain upside down for a few minutes before brushing with oil and baking.
- Lemon: For lemon flavored potatoes, add some lemon zest to the butter mixture then when removing from the oven, spritz them with fresh lemon juice.
- Seasonings: Try these with other seasonings such as paprika, onion powder, or cayenne pepper.
- Dried garlic: You can use granulated garlic powder here in place of fresh garlic. I recommend using 1 to 1.5 tsp.
- Cheeses: Switch up the type of cheese used. Romano, gruyere, yellow or white cheddar are all great choices.
- Herbs: These are also delicious with different herbs. Good choices include rosemary for the thyme or basil for the parsley.
Helpful Tips for the Best Hasselback Potatoes Recipe
- Use potatoes even in size so they finish baking through at the same time.
- Be careful when slicing potatoes, that you don’t slice through the bottom. Some potatoes may have smaller ends that doesn’t even touch the cutting board so just be mindful when slicing.
- Also the chopsticks or wooden spatulas are very helpful to keep from slicing through the potatoes.
- Work to slice potatoes evenly for a uniform appearance and even cooking.
- Avoid using large potatoes here. They’ll take too long to soften and bake through.
- For more flavor, be generous with the butter. Sure it doesn’t all stick as it bakes but what doesn’t will brown at the bottom of the baking sheet and is then is brushed over them after baking. Don’t waste that delicious butter!
More Potato Side Dish Recipes to Try
- Breakfast Potatoes – easy sheet pan over version
- Duchess Potatoes – another beautiful potato dish
- Mashed Potatoes – a family favorite!
- Roasted Potatoes – with parmesan and herbs
- Smashed Potatoes – they’re perfectly crisp
Follow Cooking Classy
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
- Preheat oven to 425 degrees. Line a 13 by 9-inch baking sheet with aluminum foil (the foil should also run up the inside edges of the pan so the butter doesn't seep under, make sure there are no holes as well).
- Place two wooden chopsticks, skewers or wooden spatulas along sides of one potato (this is just to help cut all the way through). Slice potato into thin slices about 1/6th-inch thick but do not cut through the bottom 1/3-inch of the potato so the slices all stay intact.
- Repeat with remaining potatoes.
- Transfer potatoes to foil lined baking sheet. Brush all over and between slices with olive oil (just brush quickly between slices it doesn't need to be perfect).
- Bake in preheated oven 50 to 55 minutes until fairly tender (potato slices should be falling open).
- Near the end of that time mix together melted butter, garlic and thyme.
- Once time is up remove potatoes from the oven and pour and brush the butter mixture over potatoes (basting between the slices as well. You can brush with butter that's now on bottom of baking sheet. Note that there will be some butter on bottom of sheet as they bake and this is fine).
- Season with salt and pepper (again getting some between the slices). Sprinkle parmesan over potatoes and between slices.
- Return to oven and continue to bake until centers of potatoes are fully tender, about 15 to 20 minutes longer.
- Brush with butter from the baking sheet, sprinkle with parsley, serve warm.