This recipe has been my go-to when I want a side that looks like effort but is mostly patience and a sharp knife. I first made hasselback potatoes on a chilly November evening when friends were coming for dinner and I wanted something special without standing over the stove. The thin slices fan open in the oven, creating crispy edges and a tender center that soaks up browned butter, garlic, and herbs. It is the kind of dish that turns a weeknight roast into a small celebration and makes holiday plates look intentional and elegant. My partner still teases me that the whole roasted potato looks like a miniature accordion, but everyone always reaches for seconds. What makes these potatoes special is texture and timing. The shallow cuts increase surface area so more of the potato gets crisp and caramelized while the center retains creaminess. I prefer Yukon Gold for their buttery flavor and thin skins, but russets work when you want a fluffier interior and extra-crispy edges. Finishing with a sprinkle of grated cheese and chopped parsley lifts the savory notes and adds color. This method is forgiving, flexible, and remarkably fast once the oven does the heavy lifting.

Ingredients

• Potatoes: Use 6 to 8 medium Yukon Gold or 4 to 6 medium russet potatoes depending on size; look for firm, unblemished tubers. Yukon Golds give a naturally buttery texture and hold their shape well; russets produce a fluffier interior with extra-crisp edges.
• Fat blend: 4 tablespoons unsalted butter and 2 tablespoons olive oil. The butter browns and adds nutty flavor while olive oil raises the smoke point and helps create an even crust. Use high-quality butter for the best finish.
• Aromatics: 2 cloves garlic, finely minced and mixed into the butter; 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to season each potato and encourage caramelization.
• Herbs and finishing: 1 tablespoon fresh rosemary or 1 teaspoon dried, and 2 tablespoons chopped fresh flat-leaf parsley for brightness. Optional 1/4 cup grated Parmesan or 2 tablespoons shredded cheddar for a savory finish.
• Optional extras: 1/4 teaspoon smoked paprika for warmth, 1 teaspoon lemon zest for brightness, or flaky sea salt for sprinkling after baking to highlight texture.

Instructions

Prepare the potatoes: Preheat the oven to 425 degrees F. Scrub potatoes and dry thoroughly; excess moisture prevents crisping. Place each potato between two chopsticks or the sides of a wooden spoon and make 1/8-inch slices across the potato, stopping when the knife hits the chopsticks so you do not cut through. The supports help you create uniform thin slices that fan but remain attached at the base. Make the flavored fat: Melt 4 tablespoons unsalted butter in a small saucepan and stir in 2 tablespoons olive oil, minced garlic, chopped rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Keep warm and spoon over potatoes immediately so the garlic and herbs infuse the fat while the potatoes begin roasting. Brush and season: Place potatoes on a rimmed baking sheet lined with parchment for easier cleanup. Generously brush the melted butter mixture between the slices, letting it drip down and coat deeply. Reserve a few tablespoons of the fat mixture for halfway through roasting. If using grated cheese, sprinkle a little on top now to melt into the ridges. Roast until tender and crisp: Bake at 425 degrees F for 35 to 50 minutes depending on potato size. After 20 minutes, baste again with the reserved butter mixture to encourage deeper browning between slices. You are aiming for deeply golden edges and a soft center; test doneness by inserting a paring knife into the thickest part — it should slide in with little resistance. Finish and serve: When potatoes are evenly browned, remove from oven and sprinkle with chopped parsley, an extra pinch of flaky sea salt, and more grated cheese if desired. Serve hot so the contrast of crisp edges and creamy center is at its best.

Storage Tips

To keep the texture as close to freshly baked as possible, cool potatoes completely, then place in an airtight container lined with paper towel and refrigerate for up to 3 days. For best results when reheating, avoid the microwave because it softens the ridges; instead, place on a baking sheet and warm at 375 degrees F for 10 to 15 minutes until edges crisp again. If you plan to freeze, par-roast for 20 minutes, cool, and freeze in a single layer on a sheet pan before transferring to a freezer bag. Finish in a hot oven from frozen, adding 10 to 15 minutes to the bake time to reach full crispness.

Ingredient Substitutions

If you do not have Yukon Gold, russet potatoes are an excellent substitution for a fluffier interior and extra crunch. For a dairy-free option swap butter with melted coconut oil or additional olive oil; note that coconut oil will add a mild coconut aroma. Swap Parmesan for nutritional yeast for a vegan cheesy flavor. Fresh thyme can replace rosemary in a one-to-one swap for a lighter, lemony herb profile. To reduce sodium, use 1/2 teaspoon kosher salt and finish with optional flaky sea salt at service so guests can add more as desired.

Serving Suggestions

Serve these as a side to roasted or grilled meats, alongside braised greens, or on a holiday buffet paired with sliced roast beef. For a lighter meal, top with a dollop of Greek yogurt, chives, and a squeeze of lemon. They also work as a centerpiece for a composed plate: add pan-seared salmon, steamed asparagus, and a drizzle of herb vinaigrette. Garnish with parsley or chives and a final dusting of grated hard cheese for contrast in color and flavor.

Cultural Background

Hasselback potatoes trace back to Sweden and the Hasselbacken restaurant in Stockholm, where they became known for their dramatic presentation and ability to highlight simple ingredients. The technique emphasizes texture and presentation rather than complex seasoning, reflecting Nordic values of letting quality ingredients shine. Over time, cooks around the world have adapted the method with regional flavors: spicy chile butter in Latin kitchens, curry-seasoned oil in South Asian interpretations, or soy and sesame finishing for an Asian twist.

Seasonal Adaptations

In spring and summer, finish with lemon zest and chopped fresh basil for brightness. In autumn, mix softened butter with sage and a pinch of nutmeg for a warming flavor profile. Winter versions are perfect with roasted garlic and a sprinkle of smoked paprika or crumbled crisp bacon. For holidays, top with a mix of melted butter and Dijon mustard, then finish with finely minced shallot and a scattering of toasted almonds for crunch.

Meal Prep Tips

For meal prep, par-boil or par-roast potatoes just until a paring knife slips in with slight resistance, then cool and store in a single layer in the refrigerator for up to two days. When ready to serve, baste with flavored butter and finish at 425 degrees F until golden. This approach saves active time on the day of your meal while still delivering great texture. Use airtight containers and separate garnishes like parsley and cheese to maintain freshness until serving.

These potatoes are one of my favorite easy sides because they look impressive while being simple to execute. Whether you are pulling together a family dinner or assembling a holiday spread, the combination of crisp ridges and tender centers always makes plates disappear. Try a small batch first to dial in your oven’s timing; once you know how your oven performs, this becomes a reliable dish to elevate any meal.