Hasselback Potatoes

These Hasselback Potatoes are “buttery” with crispy outsides and soft creamy insides. The most elegant side dish that is easy and delicious. With or without the fresh parsley for garnish these potatoes take the show! These potatoes are the perfect side for my Easy Peruvian Chicken. If you are a mashed potato fan try these Whipped Mashed Potatoes.

Why You’ll Love This Recipe

These hasselback potatoes combine the best of two potato worlds! The best textures of a soft and fluffy baked potato with the crispy, browned edges of french fries! The deep slices are the perfect vessel for the butter, herbs and seasoning ensuring every bite is full of flavor!

Ingredients You Will Need

Russet potatoes: are a starchy root vegetable that easily absorbs flavor from the other ingredients.

Ghee: adds a rich, nutty flavor. I love Fourth and Heart ghee.

Extra virgin olive oil: is the least processed form of olive oil. Due to this, it retains its natural antioxidants and vitamins. I like Garcia de La Cruz.

Garlic powder: is best for when you want a milder flavor.

Onion powder: adds a sweet and savory flavor.

Smoked paprika: introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Salt: always salt in moderation in accordance with your dietary preferences.

Fresh parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.

Preheat oven to 450 degrees: and line a sheet pan with parchment paper.

Slice potatoes thinly: but not all the way through. See my tip for this!

Place potatoes on pan: not touching each other.

Stir together: melted ghee, oil and spices in a bowl.

Brush over potatoes: letting ghee mixture drip down through the slices. Reserve half for second basting.

Roast: for 30 minutes, remove from oven and brush with remaining ghee mixture. Return to oven and roast for another 30 minutes.

Sprinkle: with chopped parsley if desired.

Enjoy!

Recipe Tips and Tricks

Double the recipe: if you have hearty eaters or a larger family. Mine always goes back for more!

Be sure to get the melted ghee: and spice mixture into the slices for the best “buttery” flavor.

I use two 8″ wood dowels: for cutting the potatoes. It prevents the knife from going all the way through! If you accidentally cut on an angle and a slice pops out just stick it back in place! No one will ever know.

Chopsticks: will also work if you do not have dowels however, the dowels work better in my opinion as they are thicker than your average chopstick making it easier not to slice all the way through the potato.

Recipe Variations

Butter: is a great alternative for ghee if you are not concerned with the recipe being dairy-free.

Avocado oil: works great too if you don’t have extra virgin olive oil on hand.

Storage Tips

You can store these hasselback potatoes in the refrigerator for up to 5 days when placed in an airtight glass container.

FAQ’s About Hasselback Potatoes

Can I make them ahead of time?

Yes, you can slice them up to 24 hours ahead and store them submerged in water in the refrigerator to prevent browning.

Why are my potatoes not crisping?

Overcrowding on the pan or not using enough of the butter/oil will cause them to steam rather than crisp.

Can they be reheated?

Yes! Reheat them in a 350˚ oven for 15-20 minutes until crispy.