These are the BEST hasselback potatoes, crispy on the outside and soft on the inside, incredibly buttery and easy to make, they are the perfect starchy addition to any protein meal. Thinly sliced but left joined at the bottom and baked with delicious Herb Garlic Butter.
Hasselback Potatoes are a crispy, golden celebration of bold flavors. Each potato is thinly sliced and roasted with a savory blend of melted butter, olive oil, fresh garlic, and herbs. Infused with bright lemon juice, lemon zest, oregano, dill,and a touch of red pepper flakes, they’re finished with crumbles of creamy feta for a perfect tangy bite. Incredibly flavorful and easy to make!
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.
Greek Hasselback Potatoes in Garlic Herb Butter
Ingredients
- 8 medium russet potatoes
Olive oil mixture
- ½ cup olive oil
- 2 tablespoon lemon juice, freshly squeezed
- zest, of 1 lemon
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin powder
Garlic herb butter
- 6 tablespoon salted butter, melted
- 2 tablespoon oregano, fresh, chopped
- 2 tablespoon dill, fresh, chopped
- 3 cloves garlic, finely minced
For garnish
- a squeeze of lemon
- ½ block of feta cheese, crumbled
Instructions
- Preheat the oven to 425º. Prepare a baking sheet with parchment paper and set aside.
Prepare potatoes
- Don’t peel your potatoes, but make sure they are thoroughly washed.
- Place two chopsticks or wooden dowels on your cutting board. Place 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. Place the potatoes on a baking sheet.
Make olive oil mix
- In a small bowl, mix together the olive oil, lemon juice, lemon zest, cumin, red pepper flakes, salt, pepper, and garlic powder.
First bake
- Drizzle (or brush) with the olive oil mix, making sure you get the oil between all the slices.
- Bake the potatoes for 45-50 minutes.
Make herb garlic butter
- In a small bowl, melt the butter. Stir in the fresh herbs and garlic.
- Remove the potatoes from the oven and brush the herb garlic butter over each potato.
Second bake
- Generously sprinkle with salt. Place the potatoes back in the oven and cook for another 25-30 minutes or until the slices become crispy around the edges.
- Add a squirt of freshly squeezed lemon juice to each potato and top with more chopped herbs and crumbled feta. Enjoy!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
The best potatoes for Hasselback style
The best potatoes to use in this recipe are Russet potatoes because of their high starch content. Idaho or Yukon gold potatoes are good options, but the texture of Yukon gold is a bit more buttery and not quite as starchy. Russet or Idaho potatoes have tough skin that is great for this recipe.
Ingredients for Hasselback Potatoes
These Hasselback potatoes have everything you need to be super flavorful
- 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.
Best tips for perfect Hasselback potatoes
While a 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!
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.
How to make Hasselback potatoes
Hasselback Potatoes are super simple to make with very few ingredients. You can make mashed potato pie and Creamy Garlic Potatoes as well.
Don’t peel the Potatoes, but make sure they are thoroughly washed.
Place two chopsticks or wooden dowels on your cutting board. Place 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.
Drizzle or brush with the olive oil mix, making sure you get the oil between all the slices.
Bake potatoes at 425 until tender. The length of time you need to bake the potatoes depends on how big they are. I bake them for about 45 minutes. 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.
Variations
You can leave these served with Feta or add any of the following:
- Greek Yogurt, cream cheese or sourcream
- Cheddar, Parmesan, or Asiago cheese
Storing leftovers
The potatoes 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.
Scoop them into a plastic freezer bag individually (this helps them thaw quickly). That’s it!
More delicious potato recipes
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
Didn’t use olive oil but used butter all the way- so delicious!
You can use avocado oil as well if you want.