Crispy on the outside, tender in the middle, and beautifully fanned for maximum flavour, Hasselback potatoes are the kind of side dish that instantly elevates any meal. Each thin slice opens up as it bakes, creating golden edges that soak up butter, herbs, and seasoning for irresistible texture and taste. They’re simple to prepare, endlessly customisable, and perfect for Sunday roasts, holiday dinners, or adding a little flair to a weeknight plate.

Whether you finish them with garlic butter, parmesan, or fresh herbs, these show‑stopping potatoes deliver big comfort with minimal effort.

Serving Suggestions with hasselback potatoes

• With roast chicken or Sunday roast beef for a crisp‑meets‑tender potato side that feels extra special.
• Alongside grilled steak — the buttery, crispy edges pair beautifully with rich, savoury meat.
• Served with baked salmon and a squeeze of lemon for a lighter, elegant dinner.
• Topped with garlic butter and fresh herbs as a simple vegetarian side.
• Finished with parmesan and served next to pasta for a cosy Italian‑inspired meal.
• Paired with roasted vegetables like carrots, broccoli, or asparagus for an easy weeknight plate.
• With sour cream and chives for a loaded‑potato twist.
• As part of a festive spread with turkey, stuffing, and greens — perfect for Christmas or Easter.
• Next to grilled sausages for a hearty, family‑friendly dinner.
• Served with a fresh green salad to balance the richness.

Variations for Hasselback Potatoes

• Garlic Butter Hasselback Potatoes — Brush the potatoes with garlic butter between the slices for extra flavour and a golden finish.
• Cheesy Hasselback Potatoes — Tuck grated Cheddar or Gruyère into the cuts during the final baking stage for a rich, cheesy twist.
• Parmesan Hasselback Potatoes — Sprinkle with Parmesan before roasting for a crisp, nutty crust.
• Rosemary and Thyme Hasselback Potatoes — Add fresh rosemary and thyme for an aromatic herb-infused variation.
• Bacon Hasselback Potatoes — Scatter crispy bacon pieces over the potatoes just before serving for smoky flavour and crunch.
• Chilli Hasselback Potatoes — Add chilli flakes to the butter mixture for a gentle spicy kick.
• Loaded Hasselback Potatoes — Top with sour cream, spring onions, and crispy bacon for a loaded baked potato-inspired dish.
• Mustard Hasselback Potatoes — Brush with a mixture of Dijon mustard and melted butter for extra depth and tanginess.
• Cheese and Chive Hasselback Potatoes — Finish with grated cheese and fresh chives for a classic flavour combination.
• Pesto Hasselback Potatoes — Spoon a little pesto into the slices before the final roasting stage for a Mediterranean twist.
• Smoky Paprika Hasselback Potatoes — Add smoked paprika to the oil or butter for subtle smoky flavour and colour.
• Blue Cheese Hasselback Potatoes — Crumble blue cheese over the potatoes before serving for a bold and creamy finish.
• Lemon and Herb Hasselback Potatoes — Add lemon zest and fresh parsley for a lighter, fresher variation.
• Hasselback Sweet Potatoes — Use sweet potatoes instead of regular potatoes for a naturally sweeter alternative.
• Mediterranean Hasselback Potatoes — Top with crumbled feta, olives, and chopped oregano for a vibrant Mediterranean-inspired version

Hasselback potatoes

Hasselback Potatoes are crispy on the outside and fluffy in the centre, with golden edges and rich flavour, making an impressive side for any meal.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Sides

Cuisine Sweden

Servings 4 people

Equipment

• Baking tray
• Small bowl, if using crushed garlic

Ingredients

  

• 4 medium baking potatoes
• 3 tbsp olive oil or melted duck fat,
• 2 sprigs of rosemary
• Sea salt

Optional

• 2 garlic cloves, crushed

Instructions

 

• Place a potato between two wooden spoon handles. Slice downwards into 3mm intervals; the spoon handles will stop you from cutting all the way through.
• If using garlic, in a small bowl, mix the garlic in with the olive oil.
• Place the potatoes on a baking tray. Brush half the oil over the potatoes, pulling the slices gently apart so it gets inside. Season generously with sea salt.
• Roast at 200°C (180°C fan / Gas 6) for 30 minutes.
• Remove from oven, brush with the remaining oil, sprinkle rosemary leaves over the top and roast for another 15–20 minutes until intensely golden and crispy.