If you like crispy potatoes, you are going to love these EASY Hasselback Potatoes! And my SECRET ingredient sends them over the top!
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
- Crunchy texture – Sliced super thin, each little pieces gets a nice crisp. Like eating the crunchiest french fries combined with kettle cooked potato chips. Buttery, potato-y goodness in every bite.
- Secret ingredient – But I wanted to be different from any other baked Hasselback Potatoes recipes out there so I added a little acidity with umph. Check the section below to find out what I decided on!
- Gorgeous presentation – Of course, everyone loves a good baked potato. But if you’re trying to WOW your dinner guests, these hasselback potatoes are the answer, with all the same deliciousness!
Ingredients Checklist
You might just have most of these hasselback potatoes ingredients already in your kitchen! A full list of ingredients with measurements is available in the printable recipe card below.
- Russet potatoes – I find that Russet Potatoes are the best for Hasselbacks, but red potatoes come in second with Yukon Gold in third. You can use smaller or mini potatoes and make a mini version, but the baking time will be reduced significantly.
- Olive oil – Rubbing oil on the potatoes for baking helps to soften the inside while keeping the outside nice and crispy.
- Seasonings – I used a simple blend of garlic powder, fine sea salt and freshly ground pepper.
- Unsalted butter – I like to use unsalted butter to control the salt content of the recipe. If using salted, omit the extra salt below until tasting.
- Dijon mustard – The anticipated “secret ingredient!” It is seriously my go-to for adding a “can’t put my finger on it” flavor to any dish. A little zing on your tongue.
- Cheddar cheese – Freshly shredded cheddar cheese is the way to go on these! Pre Shredded cheese is tossed in a light coating of starch to prevent sticking that may give you an undesired chalky texture.
- Sour cream – What’s a loaded potato without sour cream? It’s tangy coolness adds dimension to these crispy potatoes.
- Chives – These are used as garnish. The best way to mince chives is using kitchen shears. Hold a bunch together and snip them into a bowl.
Ready, Set, Cook!
Get your ovens and tastebuds ready to have the best hasselback potatoes of your life!
- Prepare oven and potatoes. Preheat the oven and scrub and pat the potatoes dry.
- Slice potatoes. Cut thin slits in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. You can cut a thin slice off the bottom to create a flat surface and prevent them from rolling around.
- Brush with olive oil. Place them on a rimmed baking sheet. Brush the potatoes with olive oil, making sure to get into all the nooks and crannies.
- Season potatoes and bake. Season with salt and pepper. Sprinkle the potatoes generously with fine sea salt and freshly ground pepper. Bake for 45 minutes. At this point, the layers will start separating.
- Make butter mixture. In a small bowl, melt unsalted butter and whisk with garlic powder and Dijon mustard.
- Brush potatoes with butter mixture. Remove the pan from the oven and brush the potatoes with your butter mixture. Return to oven and bake for 15-25 minutes or until potatoes are nice and crispy. The time will vary based on the size of your potatoes. Large potatoes will take longer.
- Add cheese to potatoes. Remove and stuff shredded cheddar cheese evenly into the slits. Return to warm oven until cheese starts to melt.
- Add toppings. Remove and top with desired toppings. I used bacon crumbles, sour cream and chives.
5S Philosophy 👩🏻
- Salt – Salt helps to bring out the natural flavors of the rest of the ingredients in these potatoes. Keep in mind that different salts measure differently.
- Seasonings – In addition to the salt, pepper and garlic powder, try adding things like onion powder, cayenne pepper for a kick or even fresh garlic.
- Sauces – As much as I love sauces, these potatoes are pretty good on their own. If you do want to take things up a notch, consider a homemade ranch or even some cheese sauce.
- Swaps – It’s easy to make this hasselback potatoes recipe your own. Swap the cheddar cheese for something like pepper jack or monterey jack. Instead of russet potatoes, use red potatoes or yukon gold potatoes. The options are endless.
- Senses – Just like the comforting aroma of freshly baked potatoes, these hasselback potatoes will bring you right back to mom’s kitchen.
Make it a Meal!
These hasselback potatoes pair well with just about anything! Here are some of our favorite dinner ideas!
Storage and Freezing
How to Store
Put baked potatoes in an airtight container or plastic ziplock and refrigerate for up to 3-5 days. You can reheat in the microwave or oven.
Can I Freeze Hasselback Potatoes?
You can also freeze the potatoes. Wrap tightly in plastic wrap or foil before freezing to prevent freezer burn.
Helpful Tips and Answers
Why are they called Hasselback Potatoes?
No Matt Hasselback, nor his wife, came up with this dish. It is much older than either of them and hails from Sweden. They get their name from Hasselbacken, the Stockholm restaurant where it was first served.
PRO TIP: Slice a small piece off the bottom of your potato so it is level and will sit without rolling.
You can also stand your potato on a large wooden or plastic mixing spoon while cutting so when it hits the knife, you’ll know when to stop cutting and not cut all the way through.
Can I use sweet potatoes?
I don’t advise using sweet potatoes because of their starch content. It is lower so they tend to limp over instead of getting crispy and standing up straight.
More Easy Potato Recipes
I am a firm believer that potatoes need to be their own food group. If you’re a potato lover like me, check out some of our favorite sweet potato side dishes.
Hasselback Baked Potatoes
Calling all potato lovers! These crispy Hasselback Baked Potatoes are going to be your new favorite easy side dish!
Servings:
Ingredients
- 4 large Russet potatoes , scrubbed
- 2 tablespoons olive oil
- Fine sea salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 2 teaspoons Dijon mustard
- 1/2 cup cheddar cheese , shredded
- 4 tablespoons sour cream
- 1 tablespoon chives , minced
- 2 tablespoons cooked bacon , crumbed
Instructions
- Preheat the oven to 425°F.
- Pat 4 large Russet potatoes dry.
- Cut thin slits (1/8 to 1/4 inch thick) in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. You can cut a thin slice off the bottom to create a flat surface and prevent them from rolling around.
- Place the potatoes on a rimmed baking sheet.
- Brush the potatoes with 2 tablespoons olive oil, making sure to get into all the nooks and crannies.
- Season with Fine sea salt and freshly ground pepper.
- Bake for 45 minutes. At this point, the layers will start separating.
- In a small bowl, melt 2 tablespoons unsalted butter and whisk with 1/2 teaspoon garlic powder and 2 teaspoons Dijon mustard.
- Remove the pan from the oven and brush the potatoes with the butter mixture. Return to oven and bake for 15-25 minutes or until potatoes are nice and crispy. Turn the oven off. The time will vary based on the size of your potatoes.
- Remove and stuff 1/2 cup cheddar cheese evenly into the slits. Return the potatoes to the warm oven for 1-2 minutes, or until cheese starts to melt.
- Remove and top with desired toppings. I used 4 tablespoons sour cream, 1 tablespoon chives, and 2 tablespoons cooked bacon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 364 kcal, Carbohydrates: 39 g, Protein: 9 g, Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 36 mg, Sodium: 138 mg, Potassium: 919 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 424 IU, Vitamin C: 13 mg, Calcium: 143 mg, Iron: 2 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
You had me at crispy potatoes. I love all potatoes but especially crispy ones filled with yummy toppings.
These were THE best my family loved these!!!
These potatoes sound just wonderful! And, I am in total agreement with you about the freshly grated cheese. It’s always far superior to the pre-grated kind. Can’t wait to try this recipe.
We just loved the flavor of the dijon on these delicious potatoes! This recipe is added to my list of favorites!
The tip you gave about slicing off the bottom of the potato is genius. That’s a really helpful way to keep them level while cooking. Why didn’t I think of that!