Greek Hasselback Potatoes

Turn a humble potato into the next level buttery masterpiece! Greek Style Hasselback Potatoes in Lemon-Herb Butter are crispy on the outside and melt in your mouth tender on the inside, incredibly buttery and easy to make, they are the perfect starchy addition to any protein meal.

Love Potatoes? Try Scalloped Potatoes and Irish Mashed Potatoes as well!

Greek Hasselback Potatoes are a crispy, golden celebration of bold flavors: lemon, cumin, garlic butter and Feta. They are thinly sliced but left joined at the bottom and then baked with delicious Herb Garlic Butter. With crumbles of creamy feta for a perfect drool-worthy side dish on top! Speaking about butter, you will love Creamy Garlic Potatoes as well!

Each potato gets sliced almost all the way through, fanned out into dozens of thin, crispable edges, then roasted twice: once in a lemon-olive oil mixture to cook the inside through, and again in garlic herb butter to crisp the outside dark and golden. Feta crumbles on top at the end turn a good potato into a Greek-leaning side dish that can sit next to almost any protein on the table.

Greek Hasselback Potatoes Summary

• 🥔 Slice potatoes thin, almost through, using two chopsticks as a guide so the knife stops before the bottom
• 🍋 Brush with an olive oil, lemon juice, lemon zest, cumin and garlic powder mixture for the first bake
• 🔥 Bake at 425°F for about 45 minutes until fork-tender
• 🧈 Brush with garlic herb butter and return to the oven for a crisp, golden finish
• 🧀 Top with crumbled block feta right before serving
• ⚡ Or skip the oven entirely and air-fry at 400°F for about 30 minutes
• 🍽️ Pairs with almost any protein as a starchy side

Why You'll Love These Hasselback Potatoes

• 🔪 The slicing trick is easier than it looks. Two chopsticks laid on either side of the potato stop your knife before it cuts through, so you get the fan without needing a steady surgeon's hand.
• 🍋 Lemon does real work here, not just garnish duty. It goes into the potato during the first bake, not sprinkled on after, so the citrus actually cooks into the flesh instead of sitting on the surface.
• 🔥 Two bakes, two jobs. The first bake in oil and lemon softens the inside; the second in garlic herb butter crisps the outside. Splitting the job instead of combining it is why the texture contrast is so pronounced.
• ⚡ The air fryer version cuts the time in half. Thirty minutes instead of forty-five, with the same crispy-outside, tender-inside result, for anyone who doesn't want the oven on that long.
• 🧀 Feta on top, added last, keeps its texture. Crumbly and salty instead of melted into the butter, because it only meets the heat for the final minute or two before serving.

What are Hasselback potatoes

Hasselback potatoes, a popular Swedish dish, has a direct connection to Stockholm both in origin and name. Nameley, they were first made in 1953 at the Hasselbacken Restaurant in Stockholm, Sweden.

A chef trainee there sliced the potatoes thinly, but not all the way through (good call!), allowing them to fan out while baking. The result was a crispy on the outside and soft on the inside potato that became a culinary delight.

This version of Hasselback potatoes is done with the authentic Greek flair, which means lemon-herb butter, cumin, Oregano and Feta on top.

Hasselback Potatoes Ingredients

• Potatoes - The best potatoes to use in this recipe are Russet potatoes because of their high starch content and tough skin.  Idaho or Yukon gold potatoes are also good options, but their is a bit more buttery and not quite as starchy.
• Olive oil - There is truly no substitute for a good quality extra virgin olive oil. Use EVOO for these crispy potatoes, and plenty of it. I prefer first cold press olive oil if I have it but using any other olive oil works.
• Butter - I use salted butter in this recipe, but cream also works if you have it on hand. Remember to heat the dairy for the best potatoes.
• Olive oil mixture - I added olive oil, lemon juice, lemon zest, cumin, red pepper flakes, salt, pepper and garlic powder. Olive oil mixture gets used during the first bake when we want to make our potatoes soft on the inside.
• Garlic Herb Butter - Again, keeping this recipe simple, I simply add garlic, fresh dill, oregano and butter! If you'd like a little bit more of herbs, chives or thyme are great in this recipe too.

Greek Style Hasselback Potatoes are super simple to make with very few ingredients 2 Ways: Bake or Air-Fry them. You can make mashed potato pie and Creamy Garlic Potatoes as well.

How to Bake Greek Hasselback Potatoes

1. Slice the potatoes

I am going to show a very effective technique on how to slice the potato just enough but not all the way through.

• First, place two chopsticks or wooden dowels on your cutting board.
• Next put your potato between the chopsticks and cut ⅛ in slices along the potato. The chopsticks ensure that they do not go all the way through. The bottom part of the potato should remain uncut.

2. Drizzle with Olive oil

Brush with the olive oil mix, making sure you get the oil between all the slices.

3. Bake

• Bake the potatoes at 425 for 45 minutes until tender. The length of time you need to bake the potatoes depends on how big they are. To check if your potatoes are ready, use a fork to poke the potato and see if it is tender!
• Bake them a second time after adding Garlic Herb Butter for a crispy finish.

How to Air-Fry Hasselback Potatoes

Greek hasselback potatoes are super easy to make in the air fryer in just 30 minutes.

1. Brush the cut potatoes with herb garlic butter and place them inside the air fryer.
2. Bake them at 400 F for 30 minutes until the outside is crispy and the inside is melt in your mouth tender. That is it...

Best tips on making this recipe

While a Greek hasselback potatoes recipe is easy to make, here are a few tips to make sure they're absolutely perfect, the most important one being the slicing!

• Don't peel the Potatoes, but make sure they are thoroughly washed.
• Thickness doesn't matter - You can make your slices as thick or as thin as you like. I cut them to ⅛-inch thick, but you can definitely do ¼ inch as well.
• Go slow with your cuts on the potatoes. This helps you get thin, even slices.
• Brush the potatoes with olive oil, but use butter on a second bake to create crispy edges.
• Use broiler on high for more crisp - If you want even more crisp on the top of the potatoes, turn the broiler on high and roast for a few minutes. Keep a close eye on them so they don't burn!
• Use block feta - I recommend to use block feta because is much moister than the store-bought feta crumbles. Sprinkle the feta on the top just before serving for best results.

Variations and substitutions

You can leave these served with Feta or add any of the following:

• Creamy dairy: Greek Yogurt, cream cheese or sour cream
• Cheese: Cheddar, Parmesan, or Asiago cheese

Storing leftovers

Greek hasselback ppotatoes will stay good in the fridge for 4-5 days. You can also freeze leftovers and they reheat pretty well in the oven with a little water or milk.

Pro tip: Scoop them into a plastic freezer bag individually (this helps them thaw quickly). That's it!

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• Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese
• Garlic Parmesan Sweet Potatoes
• Homemade Instant Pot Mashed Potatoes
• Goulash with Smoked Sausage and Potatoes
• Cheddar, Thyme and Beer Potatoes Au Gratin
• Traditional Southern Potato Salad with Mustard, Eggs and Pickles
• Irish Mashed Potatoes with Bacon (Colcannon)