Garlic Hasselback Potatoes are flavorful, easy-to-make baked potatoes. They are fanned out and filled with garlic and butter.
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
What are Hasselback Potatoes?
Hasselback potatoes are potatoes that have been sliced incrementally across without cutting all the way through. They’re cooked and often stuffed with various ingredients.
Why are they called Hasselback Potatoes?
They name Hasselback potatoes actually comes from a restaurant in Stockholm called Hasselbacken. They are the originators of the recipe.
Hasselback Potatoes Recipe Ingredients
- russet or Yukon gold potatoes
- unsalted butter
- garlic
- kosher salt
- black pepper
- fresh thyme (optional)
How to cut Hasselback Potatoes
- Place your washed potato on top of two chopsticks or two equal-sized wooden spoons.
- Take your knife and slice 1/8 inch thick slices only going down to the chopsticks (or wooden spoon handles) without cutting through the bottom.
How to make Hasselback Potatoes
Detailed instructions and measurements to make Garlic Hasselback Potatoes are listed in the recipe card at the bottom of this page.
- Preheat the oven to 450°F.
- Thoroughly wash your potatoes.
- Slice your potatoes Hasselback style, cutting slices about 1/8 inch thick without cutting through the bottom of the potato. You can use chopsticks or equal-sized wooden spoon handles to help. (See detailed instructions above). Once sliced, add them to a baking sheet.
- Add your butter to a saucepan and melt over medium heat.
- Brush the tops of the potatoes with the melted butter. You will have about half left. Leave it in the saucepan and set aside.
- Sprinkle the potatoes with kosher salt and black pepper.
- Place in the oven and bake for 30-40 minutes.
- While they are baking, put the saucepan with the butter back on the heat over low. Add in the chopped garlic.
- Let the garlic cook in the butter for about 5 minutes over low. The garlic will not saute, but it will flavor the butter.
- Remove the potatoes from the oven and gently (and carefully, they are hot!) fan them out a little bit further.
- Brush (or pour) the garlic butter over the potatoes making sure to get it in all the cracks and crevices. Place them back in the oven and bake for an additional 10 minutes or until cooked through. You want the edges crispy and the insides fluffy.
- Remove from the oven and top with fresh thyme!
How long to cook Hasselback Potatoes
Hasselback potatoes should be baked in the oven for 30-40 minutes.
FAQ for Garlic Hasselback Potatoes
A Swedish restaurant invented the technique many years ago. The name of the potatoes was taken after them and has continued to be used.
Once they are sliced properly, you’ll need to bake them for a little while before they begin to fan out. As they cook, they will fan a little more at a time.
The Hasselback technique involves making several slices, about 1/8 inch apart in a potato, but not cutting them completely through. You bake the potatoes with your desired seasoning.
Potatoes with any sort of green tinge should be thrown away. It is a sign of a toxin called solanine.
How to lower calories or ww points
A couple of ways you could lower the calories or WW points would be by using a butter substitute and a smaller potato.
Storing Garlic Butter Hasselback Potatoes
Garlic butter hasselback potatoes should be stored in an airtight container in the fridge for up to 3 days. Per the USDA, cooked potatoes should not be consumed after 3-4 days.
What to serve with hasselback potatoes with garlic?
Hasselback potatoes pair really well with your favorite meat dishes. Some of my favorites to serve along side them are:
Other recipes you might like
Share on Facebook
Share
Hasselback Potatoes with Garlic
Ingredients
- 4 whole russet or yukon gold potatoes
- 6 tablespoons unsalted butter
- 2 whole garlic cloves chopped
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 1 tablespoon fresh thyme optional
Instructions
- Preheat the oven to 450°F.
- Thoroughly wash your potatoes.
- Slice your potatoes Hasselback style, cutting slices about ⅛ inch thick without cutting through the bottom of the potato. You can use chopsticks or equal-sized wooden spoon handles to help. (See detailed instructions above). Once sliced, add them to a baking sheet.
- Add your butter to a saucepan and melt over medium heat.
- Brush the tops of the potatoes with the melted butter. You will have about half left. Leave it in the saucepan and set aside.
- Sprinkle the potatoes with kosher salt and black pepper.
- Place in the oven and bake for 30-40 minutes.
- While they are baking, put the saucepan with the butter back on the heat over low. Add in the chopped garlic.
- Let the garlic cook in the butter for about 5 minutes over low. The garlic will not saute, but it will flavor the butter.
- Remove the potatoes from the oven and gently (and carefully, they are hot!) fan them out a little bit further.
- Brush (or pour) the garlic butter over the potatoes making sure to get it in all the cracks and crevices. Place them back in the oven and bake for an additional 10 minutes or until cooked through. You want the edges crispy and the insides fluffy.
- Remove from the oven and top with fresh thyme!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
