Garlic Herb Hasselback Potatoes – The Stay At Home Chef

The hasselback style is surprisingly easy to master. It’s done by cutting thin, evenly spaced cuts almost all the way through the potato without slicing it completely. Think of turning your potato into an accordion, it fans out with that same mesmerizing effect. This method of cutting enhances the texture of the potato and lets all the garlic butter soak right in.

Pair this potato masterpiece with our Skillet Chicken Thighs or Classic Braised Beef Short Ribs for the ultimate restaurant-style dinner.

Potatoes are one of the most utilized ingredients for side dishes, so why not spruce them up? Baked potatoes and mashed potatoes are favorites of ours, but when we have the chance to create something boujee we take that challenge. Surprisingly, Hasselback potatoes aren’t that challenging – they’re actually really easy to make!

Ingredient Notes

• Potatoes: Russet potatoes are ideal for getting the accordion flair of a hasselback potato. This technique also works on chicken, bread, and other vegetables.
• Butter & Olive Oil: Both of these are part of what makes these potatoes so delicious! You can use unsalted butter if you’re watching your salt intake, and extra virgin olive oil is what we used, but feel free to use garlic-infused olive oil to increase the garlic flavor.
• Herbs: Minced garlic, dried basil, dried parsley, dried oregano, salt, and black pepper combine to make the perfect garlic herb flavor.
• Cheese: Parmesan cheese melts beautifully across the fanned edges.

Hasselback Variations

In this recipe we use garlic herb butter and parmesan cheese, but we’re happy to tell you that you can use many different toppings on your hasselback potato: Cheddar & Bacon, Pesto, Dill & Lemon, and Blue Cheese are all great flavor combinations.

Or use this style to cut sweet potatoes and coat them in butter and some cinnamon or maple syrup for a fall version of a hasselback potato.

The Easiest Way to Cut

Placing a chopstick on both sides of the potato while cutting the slices will keep you from cutting all the way through, keeping the base intact. It also gives enough space for the potato to fan out to get the ingredients in between the slices.

If you don’t have a drawer full of chopsticks, you can also use wood skewers or the handles of wooden spoons.

Common mistakes when cutting hasselback-style is cutting all the way through, not cutting deep enough, or inconsistent slices. The aim is to get your slices 1/8-1/4 inch thick.

Thinner slices will give you crispier edges but require a bit more precision when cutting, but 1/4 inch thickness still allows for the slices to bake through and crisp nicely on top. If your slices are any thicker, the potato may not bake through as evenly and your seasonings won’t penetrate as deep into the potato.